Food & Home Entertaining
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RESTAURANT ROUND-UP<br />
Hot Toddy triplets<br />
Originally created in Ireland by the<br />
physician Robert Todd, who was well<br />
known for his hot-drink flu prescription,<br />
known as the ‘Hot Toddy’<br />
Serves 1 EASY 10 mins<br />
THE FLAVOUR COMBINATIONS<br />
25ml (1 shot) Black Bottle<br />
Scotch Whisky<br />
25ml (1 shot) Klipdrift<br />
Premium Brandy<br />
25ml (1 shot) Jameson Irish Whiskey<br />
75ml (3 shots) hot water<br />
15ml (1 tbsp) organic honey<br />
7,5ml (1½ tsp) cloves<br />
2 cinnamon sticks<br />
7,5ml (1½ tsp) ginger flakes<br />
3 dehydrated grapefruit wheels<br />
(see ‘Cook’s tip’)<br />
HOW TO DO IT<br />
Using 3 medium-sized jars, pour<br />
1 each spirit into its own jar. Add<br />
25ml (1 shot) of hot water to each<br />
jar, then add 5ml (1 tsp) honey to<br />
each jar. Slowly stir until the honey<br />
has dissolved.<br />
Pairing the Black Bottle with<br />
2 the cloves, Jameson with the<br />
cinnamon sticks and Klipdrift with<br />
the ginger, add each ingredient and<br />
gently stir or serve on the side.<br />
HOT TODDY TRIPLETS<br />
COOK’S TIP<br />
To dehydrate grapefruit wheels, slice a grapefruit in half and cut 6 – 8 wheels. Place<br />
a metal cooling rack over a baking sheet and arrange the wheels in a single layer<br />
across the rack – this keeps the wheels elevated while drying, so that air can get<br />
underneath them. Dry in the oven at 140˚C for about 2 hours. Once your wheels have<br />
completely dried out, remove from oven and store in a sealed container.
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