Drinks

Punch, Toddy, Grog & Co. – Part 7: Toddy

Toddy - Titelbild.

After the Punch, we deal with the Toddy. Here there is a lot of confusion in the naming and in the recipes. But if we look more closely, especially in the oldest sources, it becomes clear that Toddy can be defined very well, either as palm wine or as a mixture of distillate, water and sugar.

Introduction

Before we look at what a Toddy is supposed to be according to the recipes that have been handed down, we have to look at what the books of the 17th and 18th centuries have to say about it. To say it in advance: Only then does it become clear how wrong many more recent recipes are, which are called Toddy but are not.

A Toddy gatherer, Bengal.
A Toddy gatherer, Bengal. [41]

The Oxford English Dictionary reports that there are several surviving spellings for toddy: tarrie, tary, terry, taree, tarea, tadie, tadee, taddy, toddey and toddie. [35-100] Toddy is on the one hand “the sap obtained from the incised spathes of various species of palm, esp. Caryota urens, the wild date, the coco-nut, and the palmyra, used as beverage in tropical countries; also, the intoxicating liquor produced by its fermentation.” [35-100]

 

Toddy-man climbing a tree.
Toddy-man climbing a tree. [42]

But Toddy is also understood to mean “A beverage composed of whisky or other spirituous liquor with hot water and sugar. Often distinguished by prefixing the name of the chief ingredients, as brandy-, gin-, rum-, whisky-toddy.” [35-100]

So let us look at these two aspects of Toddy in the following, based on historical sources. What do the writings tell us about palm wine, arrack and the mixed drink made with a distillate?

Palm wine and arrack production

The term “toddy” is first recorded for the year 1609.[35-100] In the diary of John Jourdain it is noted under 7 September 1609: “Butt our people havinge bene well refreshed with a kindle of drinke of the palmita tree called taddy, they beganne to bee unrulie” [36-129]

The next mention is from a report by William Finch in 1611, reporting on northern India: “a goodly Countrey abounding with wild date trees, whence they draw a liquor called Tarrie or Sure, as also from another wild Coco-tree called Tarrie.” [43-65] In the margin of the page it says “Tarrie or Taddie, a strong Wine.” [43-65]

Thomas Herbert: A relation of some yeares travaile, begunne anno 1626. London, 1634, page 6.
Thomas Herbert: A relation of some yeares travaile, begunne anno 1626. London, 1634, page 6. [11-6]

Palm wine, or Toddy, was not only known in India, however. In 1634, Thomas Herbert’s book appeared, reporting on a journey to Africa and Asia that began in 1626. One finds oneself in Africa, and “Two Englishmen … were often presented with Flowers, Fruits, Toddy, and like things”. [11-6]

Thomas Herbert A relation of some yeares travaile, begunne anno 1626. London, 1634, page 20.
Thomas Herbert A relation of some yeares travaile, begunne anno 1626. London, 1634, page 20. [11-20]

It is also similar in Madagascar “And for Pins and Needles, Bels, Glasses, and such like, they returne Beeues, Goats, Sheepe, Hens, Eggs, Milke, Tamarinds, Coco-nuts, Palmes, Orenges, Lymes, Lemmons, Plantaines, Toddy, &c.[11-20]

It is interesting that the term is used but not explained. Does this mean that basically everyone knew what Toddy was?

Thomas Herbert: Some Yeares Travels Into Divers Parts of Asia and Afrique. London, 1638, page 11.
Thomas Herbert: Some Yeares Travels Into Divers Parts of Asia and Afrique. London, 1638, page 11. [12-11]

In 1638 Thomas Herbert wrote: “The Toddy Tree is not unlike the Date or Palme to, the Wine is got by pearcing and putting a Iar or Pitcher under, that the liquor may distill into it. … The Toddy is like Whay in colour, in taste and quality like Rhenish wine, at first draught uncouthly relisht, but every draught tasts better and better, and will easily inebriate; a little makes men merry; too much makes them mad; extreame is mortall; in the morning tis laxative; in the eve costive; at midnight dangerous. Of this or the Coco, Herodotus and Pliny write thus: Ex quibus, panem, mel, vinum, acetum & vestitum conficiunt. [Note: This is used to make bread, honey, wine, vinegar and clothing.]“ [12-11]

In fact, an approximately 3500-year-old Egyptian papyrus already mentions palm wine and its mood-altering effect. [13]

Anonymus: A collection of voyages and travels. Vol. 2. London 1745, page 633.
Anonymus: A collection of voyages and travels. Vol. 2. London 1745, page 633. [19-633]

An account of Madagascar, which should have appeared in 1644, [19-626] states: “and likewise the toddy-trees, which produce as god liquor, as white-wine ans sugar, with which, in regard of the cheapness thereof in India, our English and Dutch mariners drink so much of it, as to often be intoxicated therewith.[19-633]

Anonymus: A collection of voyages and travels. Vol. 2. London 1745, page 637.
Anonymus: A collection of voyages and travels. Vol. 2. London 1745, page 637. [19-637]

One also reports: “This island, questionless, affords (if not, they may easily be transported thither) those excellent trees, for good and pleasant liquor, as toddy and palmetto-trees, which distil … plenty of excellent drink, no way inferior to, if not better than white-wine and sugar, especially the palmetto wine;[19-637]

1646, Johann Jacob Saar reported on palm wine in Indonesia: “The palm wine is completely white, has the taste of the new wine in Germany, grows in these places on high trees, as the fir trees may be. When they want to fetch it, they tie a jug around the body with a rope, or raffia, as they call it, which the Moors call Püth; then they climb the tree, not straight up, but up the curve of it, where they tie the jug to the top, drill a hole in the tree and put a pipe in it, whereupon the wine from the tree’s sap gradually drips into the jug. After that they have a certain amount of time, from which they know whether it will soon be full, so they take it down again in the manner described. They do not bring more, than what they dare to sell at once. This wine is no sweeter to drink than the first day. For if you were to keep it longer, it would lose its strength and turn sour.[32-51]

Johann Jacob Saar: Ost-Indianische Funfzehen-Jährige Kriegs-Dienste. Nürnberg, 1672, page 51.
Johann Jacob Saar: Ost-Indianische Funfzehen-Jährige Kriegs-Dienste. Nürnberg, 1672, page 51. [32-51]

– “Der Palm=Wein ist ganz weiß / hat des neuen Wein in Teutschland Geschmack / wächset selbiger Orten auf hoen Bäumen / als die Tannenbäum sein mögen. Wann Sie wollen einen hohlen / binden Sie mit einem Strick / oder Bast / wie Sie es nennen / ein Krüglein um den Leib / welches die Mohren Püth nennen; steigen hernach den baum / nicht gerad: sondern der Rundung nach hinauf / da Sie denn oben solches Krüglein anbinden / bohren ein Loch in Baum / und stecken ein Röhrlein hinein / worauf allmehlich von des Baumes Saft dieser Wein in das Krüglein tropfet: hernach haben Sie Ihre gewisse Zeit / daraus Sie wissen / ob es bald voll werden wird / da hohlen Sie es auf vorgedachte Weiß wieder herab. Sie bringen mehr nicht / als was Sie auf einmal Sich getrauen zu verkauffen. Dieser Wein ist nicht lieblicher zu trincken / als den ersten tag. Denn / so man denselben länger wolte aufheben / verlöhre es seine Kraft / und würde säuerlich.” [32-51]

During his stay on Mauritius in 1659, he reported: “The palm wine tasted so good to us, that we often made merry with it, and got our good friends drunk on it.[32-156]

Johann Jacob Saar: Ost-Indianische Funfzehen-Jährige Kriegs-Dienste. Nürnberg, 1672, page 156.
Johann Jacob Saar: Ost-Indianische Funfzehen-Jährige Kriegs-Dienste. Nürnberg, 1672, page 156. [32-156]

“Der Palm=Wein schmeckte Uns so wohl / daß Wir Uns oft lustig darbey macheten / und unser guten Freunde Gesundheit darin trunken.” [32-156]

Johann Albrecht von Mandelslo, who died in 1644, reported in a letter printed in 1645. “Thus, in my opinion, there is no better earthly paradise to seek, which lacks nothing but wine: which deficiency can be replaced with good, healthy water, strong brandy made from sugar and sugar, and good-tasting palm wine, which is tapped from the beautiful high coconut and palm trees.[33-7]

M. Adamum Olearium (Hrsg.): Offt begehrte Beschreibung Der Newen Orientalischen Reise. Schleswig, 1645, page 7.
M. Adamum Olearium (Hrsg.): Offt begehrte Beschreibung Der Newen Orientalischen Reise. Schleswig, 1645, page 7.[33-7]

– “Wüste also meinen bedüncken nach kein besser irrdisches Paradiß zu suchen / dem am gewächse nichts als Wein mangelt: welcher mangel doch wol zu ersetzen mit dem guten gesunden Wasser / starcken auß Reiß vnd Zucker gemachten Brantewein / vnd wolgeschmackten Palmwein / der auß den schönen hohen Coquer Nüssen vnnd Palmbäumen gezapffet wird.” [33-7]

This traveller also reports: “Towards evening I took my leave of here and returned to our caffila in the company of the two merchants; we found it lying in a pleasant grove of tall coconut trees, from which the terri or palm wine is tapped.[34-51]

Adam Olearium (Hrsg.): Des ... Johan Albrecht von Mandelslo Morgenländische Reise-Beschreibung. Schleswig, 1668, page 51.
Adam Olearium (Hrsg.): Des … Johan Albrecht von Mandelslo Morgenländische Reise-Beschreibung. Schleswig, 1668, page 51. [34-51]

– “Gegen Abend nam ich meinen Abschied von hier / und machte mich wieder zu unser Caffila im Geleite der zween Kauffleute / wir funden sie liegen in einem lustigen Gehölze von hohen Kockernüß-Bäumen / aus welchen der Terri oder Palmwein gezapffet wird.” [34-51]

William Dampier: A new voyage round the world. London, 1697, page 293-294.
William Dampier: A new voyage round the world. London, 1697, page 293-294. [9-293] [9-294]

In 1686, there is a report in connection with the coconut tree: “Beside the Liquor or Water in the Fruit, there is also a sort of Wine drawn from the Tree called Toddy, which looks like Whey. It is sweet and very pleasant, but it is to be drunk within 24 hours after it is drawn, for afterwards it grows sowre. Those that have a great many Trees, draw a Spirit from the sowre Wine, called Arack. Arack is distill’d also from Rice, and other things in the East Indies; but none is so much esteemed for making Punch as this sort, made of Toddy, or the Sap of the Coco-nut Tree, for it makes most delicate Punch; but it must have a dash of Brandy to hearten it, because this Arrack is not strong enough to make good Punch of it self. … The way of drawing the Toddy from the Tree, is by cutting the top of a Branch that would bear Nuts; but before it has any Fruit; and from thence the Liquor which was to feed its Fruit, distils into the hole of a Callabath that is hung upon it. This Branch continues running almost as long as the Fruit would have been growing, and then it dries away. … The Liquor which is thus drawn is emptied out of the Callabath, duly Morning and Evening, so long as it continues running, and is sold Every Morning and Evening in most Towns in the East Indies, an great gains is produced from it even this way; but those that distil it and make Arack, reap the greatest profit.” [9-293] [9-294]

Charles Lockyer An Account of the Trade in India. London, 1711, page 267.
Charles Lockyer An Account of the Trade in India. London, 1711, page 267. [4-267]

1711 is written in a book about trade in India: “Arack seems to be an Indian Word for Strong-Waters of all sorts; for they call our Spirits as Brandy, English Arack. What we understand by that Name is distill’d from the Liquor, that runs from the Coconut-tree without any other mixture; this is call’d Toddy, and when it is new is pleasant to drink; it purges those that are not used to it, and is very Heady when it is Stale; it makes good Vinegar, and is put to that use where-ever it is found.” [4-267]

For January 1744, the following is reported from the island of Sumatra: “All their flesh is very dry and tasteless, and their drink, except a kind of wine which they call toddy, and which is very cooling and pleasant, consists in clear water or tea. This toddy is the sap of coconut trees, and is made like palm wine.[18-632]

Amédée- Francois Frezier: ... Reise nach der Süd-See, und denen Cüsten von Chili, Peru und Brasilien. Hamburg, 1745, page 632.
Amédée- Francois Frezier: … Reise nach der Süd-See, und denen Cüsten von Chili, Peru und Brasilien. Hamburg, 1745, page 632. [18-632]

– “All ihr Fleisch ist sehr trocken und ungeschmack, und ihr Getränk bestehet, ausser einer Art Wein, den sie Toddy nennen, und sehr kühlend und angenehm ist, in klarem Wasser oder Thee. Dieser Toddy ist der Saft von Kokosbäumen, und wird wie der Palm-Wein gemacht.” [18-632]

Intermediate consideration

As we can deduce from the previous quotations, until the middle of the 18th century toddy was either fresh palm sap or fermented palm sap, which then contained alcohol. If the latter was distilled, arrack was obtained, which could also be made from other raw materials such as rice.

But how did it come about that a mixed drink finally got the name Toddy? For us it can be explained as follows: The palm wine called Toddy was popular with the seafarers. But when they were at sea, they could no longer drink it. Certainly, wine could be substituted if it was on board, but it was certainly not uncommon to have arrack made from palm wine as provisions. This could be diluted with water. However, it lacked an important characteristic of Toddy: sweetness. So some sugar was added to the mixture of arrack and water.

So if one wanted to drink something comparable to a palm wine toddy at sea, the only alternative was to dilute the arrack (or another distillate) with water and sweeten it. This explains how the name palm wine came to refer to the mixture of distillate, water and sugar that was used to imitate palm wine.

James King: A voyage to the Pacific ocean. Vol. 3. London, 1784, page 471.
James King: A voyage to the Pacific ocean. Vol. 3. London, 1784, page 471. [8-471]
An example of Arrack being loaded is Captain Cook. It is reported in a description of his Pacific voyage in 1780: “I received orders from Captain Gore … either to join him at Cracatoa, where he intended to stop, for the purpose of supplying the ships with arrack; or to proceed to the south East end of Prince’s Island, and there take in our water, and wait for him.” [8-471]

But first, let’s take another look at the traditional sources that report Toddy as a mixed drink.

The further development into a mixed drink

David Kinneir: A new essay on the nerves. London, 1739, page 180.
David Kinneir: A new essay on the nerves. London, 1739, page 180. [16-180]
In 1739, a doctor reports on a patient in Bath: “Being under the direction of a physician, she had taken abundance of medicines, and told me she … had drunk a great quantity by orders, of a liquor they call Toddy, which always fuddled her.” [16-180]

This is a significant find. So as early as 1739, a Toddy was being prepared in England. Unfortunately, the author does not mention a recipe. Can we therefore assume that this was generally known? Since palm wine, which spoils quickly, was certainly not served in England, we must assume that the Toddy served was a mixed drink prepared with distillate.

Anonymus: The trials of Samuel Goodere, Esq. London, 1741, page 16.
Anonymus: The trials of Samuel Goodere, Esq. London, 1741, page 16. [17-16]
In 1741 it is reported that a Toddy was prepared in a kitchen and could be drunk hot or cold: “I did not like their Company, I went into the Kitchen, I asked the Landlord to make me a Pint of Toddy, he asked me whether I would have it hot or cold, I told him a little warm;[17-16]

Israel Acrelius: A history of New Sweden. Philadelphia, 1874, page 162.
Israel Acrelius: A history of New Sweden. Philadelphia, 1874, page 162. [40-162]
Israel Acrelius became the pastor of the Swedish Lutheran Church of Wilmington in Delaware in 1749, and from 1756 of St. Paul’s Church in Chester, Pennsylvania. In the same year he returned to Sweden for health reasons and in 1759 published his work on the history of New Sweden, situated along the Delaware River. In a list of the spirits commonly drunk there, Toddy is not mentioned by name, but Sling and Mämm, both a mixture of rum, water and sugar, are. This, however, is nothing other than a Rum Toddy, and shows that the drink categories were already mixed up in his time. What a Sling is, we will analyse in more detail. [38] [39] He writes: “Mämm, made of water, sugar, and rum, is the most common drink in the interior of the country, and has set up many a tavern-keeper. … Sling, or long sup, half water and half rum, with sugar in it. … Sling, or long sup, half water and half rum, with sugar in it.[40-162]

Anonymus: The universal magazine of knowledge and pleasure. Vol. 40, January – June. London, 1767, page 123.
Anonymus: The universal magazine of knowledge and pleasure. Vol. 40, January – June. London, 1767, page 123. [20-123]

In 1776, remedies for gout are reported: “For my part, I live as usual, upon plain boiled and roast; drink a glass or two of ale (no cyder) at meals; and a few half-glasses of generous wine after, or, for variety, a little rum or brandy toddy;[20-123]

This is the oldest record we have found that also indicates which spirit the Toddy was made with – rum or brandy.

George Milligen Johnston: A short description of the province of South-Carolina. London, 1770, page 56.
George Milligen Johnston: A short description of the province of South-Carolina. London, 1770, page 56. [5-56]

In 1770, a description of South Carolina says something about the treatment of changeling fever: – “the common drink may be Wine-whey, Sangre, Toddy, and sometimes a Glass of Wine.” [5-56] Wine wey is whey made from milk that has been curdled by the use of wine. [6]

Palm trees do not grow in South Carolina and palm wine is not produced there. Therefore, a Toddy must be meant, which is to be made from an unnamed spirit and water; anything else would make no sense.

John Pendleton Kennedy: Journals of the House of Burgesses of Virginia 1770-1772. Richmond, 1906, page 289.
John Pendleton Kennedy: Journals of the House of Burgesses of Virginia 1770-1772. Richmond, 1906, page 289. [10-289]

In 1772, a record is reported from the County of Lunenburg in Virginia: “Mr. Blagrave said to him, „You don’t drink Toddy; come along with me, and we will try to get a Dram”. [10-289]

Thomas Marryat: All the prescriptions contained in the new practice of physic. London, 1774, page 53.
Thomas Marryat: All the prescriptions contained in the new practice of physic. London, 1774, page 53. [28-53]
1774 is written in a medical book: “the best drink is half lime water and half butter-milk; also rum or gin toddy, made weak.” [28-53]

James Alton James: Collections of the Illinois State Historical Library. Vol. 8. Springfield, 1912, page 113.
James Alton James: Collections of the Illinois State Historical Library. Vol. 8. Springfield, 1912, page 113. [21-113]

In 1779 it says from Virginia: “we had plenty of rum Toddy to Drink”. [21-113]

Thomas Norris: A short essay on the virtues of Dr. Norris’s drops for fevers. London, 1783, page 20.
Thomas Norris: A short essay on the virtues of Dr. Norris’s drops for fevers. London, 1783, page 20. [23-20]
1783 is reported: “The patient was supported with good coniac toddy”. [23-20]

The Gentleman’s Magazine. Vol. 53. London, 1783, page 372.
The Gentleman’s Magazine. Vol. 53. London, 1783, page 372. [14-372]
In 1783 it says: “For the last 25 years of his life he drank twice every day a draught of Toddy, made with two table spoons full of spirit, in half a pint of water.” [14-372] [22-372]

This is a significant find, because it shows that a Toddy has been prepared from a spirit with water since at least 1758. However, one important ingredient is missing here: sugar, because otherwise it is a Grog. So here, too, the two types of drink were already mixed up.

John Ferdinand Smyth: A tour in the United States of America. Lonon, 1784, page 41-42.
John Ferdinand Smyth: A tour in the United States of America. Lonon, 1784, page 41-42. [24-41] [24-42]
1784 is written in a travel report from the United States of America: “The gentleman of fortune rises about nine o’clock; … he returns to breakfast, between nine and ten … ; between twelve and one he takes a draught of bombo, or toddy, a liquor composed of water, sugar, rum, and nutmeg, which is made weak, and kept cool: he dines between two and three … ; at dinner he drinks cyder, toddy, punch, port, claret, and madeira, which is generally excellent here: having drank some few glasses of wine after dinner, he returns to his pallat, with his two blacks to fan him, and continues to drink toddy, or sangaree, all afternoon“. [24-41] [24-42]

This is an example that by the end of the 18th century at the latest, people were also adding spice in the form of nutmeg to their Toddy. It is also the oldest recipe for a Toddy that we could find: A mixture of spirit, water and sugar.

The Lounger. Vol. 3. London, 1788, page 183-184.
The Lounger. Vol. 3. London, 1788, page 183-184. [25-183] [25-184]

In 1786, a letter to the editor in an Edinburgh magazine reported: berichtet ein Leserbrief in einem Magazin aus Edinburgh: “The young gentlemen … had drank, as they told us; three bowls of gin-toddy after the rest of the company had gone to bed.” [25-183] [25-184]

Francis Grose: A classical dictionary of the vulgar tongue. 2. Auflage. London, 1788.
Francis Grose: A classical dictionary of the vulgar tongue. 2. Auflage. London, 1788. [26]
In 1788, a lexicon for the English vernacular describes  “TODDY. Originally the juice of the cocoa tree, and afterwards rum, water, sugar, and nutmeg.” [26]

Here the lexicographer or the typesetter was mistaken. It should have been the coconut tree, not the cocoa tree.

Johann David Schöpf: Reise durch einige der mittlern und südlichen Vereinigten Nordamerikanischen Staaten. 2. Teil. Erlangen, 1788, page 346.
Johann David Schöpf: Reise durch einige der mittlern und südlichen Vereinigten Nordamerikanischen Staaten. 2. Teil. Erlangen, 1788, page 346. [3-346]
In 1788, Johann David Schöpf published a travel report on his “Journey through some of the central and southern united North American states, to East Florida and the Bahama Islands, undertaken in the years 1783 and 1784“, in which he reported: “The variety of drinks to which rum gives occasion is great, and it would require a long list to enumerate them all. I will mention only the most practicable ones. … Toddy – water with rum and sugar;[3-346]

„Die Mannichfaltigkeit von Getränken, zu welchen der Rum Gelegenheit giebt, ist groß, und es würde ein langes Verzeichnis erfordern, sie alle herzuzählen. Ich erwähne nur der gangbarsten. … Toddy – Wasser mit Rum und Zucker;“ [3-346]

The English Review. London, 1789, page 86.
The English Review. London, 1789, page 86. [27-86]
In 1789, there is a report about an American plantation: “The ruffians then desired some peach-brandy toddy, which they drank till intoxicated”. [27-86]

This source shows that one was creative and flexible in the choice of spirits, and even used peach brandy.

The Columbian magazine. Philadelphia, 1790, page 216-217.
The Columbian magazine. Philadelphia, 1790, page 216-217. [7-216] [7-217]

In 1789, a lecture was given at the University of Pennsylvania which stated: “We have been told by some physicians, that RUM produces a great number of diseases, such as dropsies – palsies – epilepsies – apoplexies – madness, and the like. – I grant this to be the case where RUM is drank, diluted with water, in Grog, toddy, and punch. But RAW RUM, never produces this terrible group of disorders, especially when it is taken in a sufficient quantity. No man ever complained of palsy – epilepsy – dropsy – apoplexy – or madness, who drank his TWO quarts of RUM in a day; or if he did, his complaints were of very short continuance.[7-216] [7-217]

Anonymus: The complet works of Robert Burns. London, no year, page 325
Anonymus: The complet works of Robert Burns. London, no year, page 325. [29-325]

On 13 February 1790, Robert Burns wrote in a letter: “or a glass of whisky-toddy”. [29-325]

This is the first reference to a Whisky Toddy that we have found. Robert Burns will probably have used a Scotch for it.

R. Leny: Remarkable case of a boy ... . Edinburgh, 1792, page 12.
R. Leny: Remarkable case of a boy … . Edinburgh, 1792, page 12. [31-12]

In 1792 a medical work published in Edinburgh describes an incident and also that whiskey was given to Toddy to drink. “As the symptom which required most to be counteracted, seemed debility, the patient was ordered a drink moderately cordial* … * Whisky toddy.” [31-12]

Alexander Hamilton: A treatise on the management of female complaints, and of children in early infancy. New York, 1792, page 283.
Alexander Hamilton: A treatise on the management of female complaints, and of children in early infancy. New York, 1792, page 283. [30-283]

In 1792 a medical work is published in New York, in which one writes about “this horrid unnatural practice, that many children are accustomed to weak toddy from a few day after birth”. [30-283]

In 1795, Leonhard Ludwig Funke wrote in a report on South Carolina: “Rum is taken in an astonishing quantity and in all kinds of mixtures. These mixtures even have their own special names. … Water, rum and sugar together Toddy;[2-172]

Leonhard Ludwig Finke: Versuch einer allegemeinen medicinisch-praktischen Geographie. Leipzig, 1795, page 172.
Leonhard Ludwig Finke: Versuch einer allegemeinen medicinisch-praktischen Geographie. Leipzig, 1795, page 172. [2-172]

“Rum wird in einer erstaunlichen Menge und in allerley Vermischung genommen. Diese Vermischungen führen auch sogar ihre besondern Namen. … Wasser, Rum und Zucker zusammen Toddy;[2-172]

Samuel Stearns: The American herbal. Walpole, 1801, page 330.
Samuel Stearns: The American herbal. Walpole, 1801, page 330. [1-330]

In 1801, the recipe for a Toddy was published in an American book: “TODDY. This liquor is prepared by adding to three half pints of water, one of rum or brandy, a little sugar, and after stirring, a little nutmeg.” [1-330]

The Sporting Magazine. Vol. 32. London, 1808, page 215.
The Sporting Magazine. Vol. 32. London, 1808, page 215. [37-215]

In 1808, one writes in The Sporting Magazine: “Where the acid does not disagree with the stomach, punch is certainly wholesomer than grog, or spirits and water, or toddy, which is grog with the addition of sugar”. [37-215]

The Gentleman’s Magazine. Vol. 153, New Series. London, 1855, page 382.
The Gentleman’s Magazine. Vol. 153, New Series. London, 1855, page 382. [15-382]

1855 one writes “almost every man at the table had drunk three or four tumblers of hot spirits and water, or toddy as it was called“. [15-382]

This article also shows that people did not know exactly what a Toddy was. What is described, a mixture of spirit and water, is not a Toddy because of the lack of sugar, but, as we will show, a Grog.

The recipes from 1862

Let’s summarise once again: A Toddy is a mixture of spirits, water and sugar. Even before 1862, however, there were already some specifications that understood something different by a Toddy, for example a Grog instead, i.e. a mixture of only spirits and water, without sugar.

Like the Punch, the Toddy also comes in different forms:

  • Classic Plain Toddy: Distillate, water, sugar.
  • Classic Spiced Toddy: Distillate, water, sugar, spice.

In addition, there are numerous recipes that are called Toddy but are not. Rather, they are either a Punch, a Grog, a Skin, or something else. We will look at what exactly these categories are in separate posts.

Let us now look at whether Hot Toddy and Cold Toddy differ from each other, and whether there are differences depending on whether they are made with rum or whiskey.

Hot Toddy and Cold Toddy

Hot Toddy and Cold Toddy.
Hot Toddy and Cold Toddy.

From this diagram we can see that a Hot Toddy was originally prepared much less than a Cold Toddy. Similarly, we can see that even in the mid-19th century it was not very clear what a Toddy was at all, because 20% of Toddy recipes are not Toddy at all. This confusion has increased over time, and by the turn of the millennium around 65% of Toddy recipes did not describe a Toddy, but something else.

After this general overview, let’s now take a closer look at the individual variants.

Hot Toddy

Hot Toddy.
Hot Toddy.

At first, it was clear what a Hot Toddy was: a mixture of distillate, water and sugar. It was prepared without spices, as a Classic Plain Toddy. Later, spices came into play as an additional ingredient, and a Classic Spiced Toddy was served.

But quite early on, Punch, Grog or other recipes were also called Toddy, and by the turn of the millennium this was the case in about 80% of the recipes.

As the two following diagrams show, this confusion is in principle independent of whether the Toddy was prepared with rum or whiskey.

Hot Rum Toddy.
Hot Rum Toddy.
Hot Whiskey Toddy.
Hot Whiskey Toddy.

Cold Toddy

Cold Toddy.
Cold Toddy.

It looks less dramatic when you look at the Toddy served cold. This was also available either as a Classic Plain Toddy or as a Classic Spiced Toddy. But even with this, in around 30 to 60 percent of cases, the recipe was supposed to describe a Toddy but was in fact something else, namely Punch, Grog, Skin or some other mixture.

To complete the picture, we again separate the analysis into two areas, the rum and whiskey variants:

Cold Rum Toddy.
Cold Rum Toddy.
Cold Whiskey Toddy.
Cold Whiskey Toddy.

Summary

Toddy.
Toddy.

Finally, for a generally valid statement, we should consider the Toddy as such, regardless of whether it is to be prepared hot or cold, with rum or whiskey. The diagram logically corresponds in principle to the one we started with, but the focus is not on whether the Toddy was to be prepared hot or cold, but whether the recipe was published for a Plain or Spiced Toddy.

So we see here too: Initially, around 80% of Toddy recipes actually reproduced a Toddy, but by the end of the millennium this was only the case in around 35% of cases. Instead, recipes for a Punch, Grog, Skin or something else were wrongly called Toddy.

“Modern” variations as with Punch, i.e. replacing water and sugar with alternative diluents or sweeteners, never existed with the Toddy. The Toddy has only been handed down in two forms:

  • Classic Plain Toddy: Distillate, water, sugar.
  • Classic Spiced Toddy: Distillate, water, sugar, spice.

In the next post we will look at Grog. Is it possible to clearly define what it is, and is there also a great deal of confusion in its designation?

Sources
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  31. https://archive.org/details/b24925421/page/12/mode/2up/search/toddy?q=toddy R. Leny: Remarkable case of a boy, who lost a considerable portion of brain, and is recovered, without detriment to any faculty, mental or corporeal. Edinburgh, 1792.
  32. https://books.google.de/books?id=3y5RAAAAcAAJ&pg=PA60&lpg=PA60&dq=palebunze&source=bl&ots=Od0nUJ4IL0&sig=ACfU3U3Lv3koqes6sqsJsn9lzaGmJfxlDg&hl=de&sa=X&ved=2ahUKEwic5oKno9HpAhUXhlwKHdPkBFAQ6AEwAHoECAoQAQ#v=onepage&q=palm&f=false Johann Jacob Saar: Ost-Indianische Funfzehen-Jährige Kriegs-Dienste / Und Wahrhafftige Beschreibung / Was sich Zeit solcher funfzehen Jahr / von Anno Christi 1644. biß Anno Christi 1659. zur See / und zu Land / in offentlichen Treffen / in Belägerungen / in Stürmen / in Eroberungen / Portugäsen / und Heydnischer / Plätze und Städte / in Marchirn / in Quartirn, mit Ihm / und andern Seinen Camerades begeben habe / am allermeinsten auf der grossen / und herrlichen / Insul Ceilon. Zum andern mahl heraus gegeben / Und mit vielen denkwürdigen Notis oder Anmerckungen / wie auch Kupfferstücken / vermehret / und gezieret. Nürnberg, 1672.
  33. https://archive.org/details/OleariusOfftBegehrte1647/page/n637/mode/2up/search/palmwein?q=palmwein M. Adamum Olearium (Hrsg.): Offt begehrte Beschreibung Der Newen Orientalischen Reise / So durch Gelegenheit einer Holsteinischen Legation an den König in Persien geschehen. Worinnen Derer orter und Länder / durch welche die Reise gangen / als fürnemblich Rußland / Tartarien und Persien / sampt ihrer Einwohner Natur / Leben und Wesen fleissig beschrieben / vnd mit vielen Kupfferstücken / so nach dem Leben gestellet / gezieret. Item Ein Schreiben des WolEdeln &c. Johan Albrecht Von Mandelslo / worinnen dessen Ostindianische Reise über den Oceanum enthalten. Zusampt eines kurtzen Berichts von jetzigem Zustand des eussersten Orientalischen KönigReiches Tzina. Schleswig, 1647. Darin: Folget Ein Schreiben /Des Wol Edlen / Gestrengen vnd Veſten Johan Albrecht von Mandelslow / So Er auß der Inſel Madagascar an M. Adamum Olearium gethan / in welchem Er seine Reise auß Persien nach Ost-Indien durch den Oceanum Summarischer Weise erzehlet. Gedruckt zu Schleßwig / Im Jahr / 1645.
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  35. https://archive.org/details/in.ernet.dli.2015.271837/page/n507/mode/2up Anonymus: The Oxford English Dictionary. Vol. 11, T-U. Oxford, 1933.
  36. https://archive.org/details/in.ernet.dli.2015.57629/page/n217/mode/2up/search/toddy William Foster (Hrsg.): The Journal of John Jourdain, 1609-1617, Describing his Experiences in Arabia, India, and the Malay Archipelago. Works issued by The Hakluyt Society. Second Series, No. 16. Cambridge, 1905.
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  41. https://umedia.lib.umn.edu/item/p16022coll84:380 A Toddy gatherer, Bengal.
  42. https://umedia.lib.umn.edu/item/p16022coll84:305 Toddy-man climbing tree. Date create: 1910-1915.
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Historical recipes

1801 …TODDY

This liquor is prepared by adding to three half pints
of water, one of rum or brandy, a little sugar, and after
stirring, a little nutmeg.
It is called a salutary liquor, and especially in the summer season, it is drank with moderation. [1-330]

1847 Richard Cook: Oxford Night Caps. Seite 11. Oxford Punch, or Classical Sherbet.

… He also states, that Toddy, or Punch
without acid, when made for a day or two before
it is used, is a good cheap substitute for
wine as a tonic, in convalescence from typhus
fever, &c.

1860 Richard Cook: Oxford Night Caps. Seite 11. Oxford Punch, or Classical Sherbet.

… He also states, that Toddy,
or Punch without acid, when made for a day
or two before it is used, is a good cheap
substitute for wine as a tonic, in convales-
cence from typhus fever, &c.

1862 Jerry Thomas: How to Mix Drinks. Seite 57. Whiskey Toddy.

(Use small bar glass.)
1 teaspoonful of sugar.
1/2 wine-glass of water.
1 do. whiskey.
1 small lump of ice.
Stir with a spoon.

1862 Jerry Thomas: The Bar-Tender’s Guide. Seite 57. Whiskey Toddy.

(Use small bar glass.)
1 teaspoonful of sugar.
1/2 wine-glass of water.
1 do. whiskey.
1 small lump of ice.
Stir with a spoon.

1863 George Edwin Roberts & Henry Porter: Cups And Their Customs. Seite 43.

The simple admixture of spirits and water is known
either by the name of Toddy, which is a corruption of
an Indian word, Taddi (the sap of the palm-tree), or by
the more truly English appellation of Grog, which thus
derives its cognomen. Before the time of Admiral
Vernon, rum was given to the seamen in its raw state;
but he ordered it to be diluted, previous to delivery,
with a certain quantity of water. This watering of
their favourite liquor so incensed the tars that they
nicknamed the Admiral “Old Grog,” in allusion to a
grogram coat which he was in the habit of wearing.
Hence the term Grog.

1864 Anonymus: The English and Australian Cookery Book. Seite 268. Buttered Toddy.

Mix a glass of rum-grog pretty strong and hot,
sweeten to taste with honey, flavour with nutmeg and lemon-juice, add a
piece of fresh butter about the size of half a walnut. Simple toddy is the
name of spirits and water in the East indies.
Toddy, the term for a mixture of spirits and water, appears to be taken from the
Indian word tari or tadi, pronounced toddy by Europeans, the sap or wine of a palm. –
Crauford.

1864 Jerry Thomas: The Bar-Tender’s Guide. Seite 57. Whiskey Toddy.

(Use small bar glass.)
1 teaspoonful of sugar.
1/2 wine-glass of water.
1 do. whiskey.
1 small lump of ice.
Stir with a spoon.

1866 L. Monzert: The Independent Liquorist. Seite 156. Whiskey Toddy.

The same as brandy toddy, using whiskey
instead of brandy.

Seite 155. Brandy Toddy.

Take 1 tea-spoonful of sugar.
1/2 a wine-glass of water.
1 wine-glass good brandy.
A small lump of ice. Stir it with a spoon;
for hot toddy, use boiling water.

1869 Anonymus: Haney’s Steward & Barkeeper’s Manual. Seite 29. Whisky Toddy.

One and a half wine glasses of whisky; one wine glass
of water; one teaspoonful of sugar; one small lump of ice.
Stir with a spoon.

1869 George Edwin Roberts & Henry Porter: Cups and their Costoms. Seite 48. Toddy.

The simple admixture of spirits and water is known
either by the name of Toddy, which is a corruption of
an Indian word, Taddi (the sap of the palm tree), or by
the more truly English appellation of Grog, …

1869 William Terrington: Cooling Cups and Dainty Drinks. Seite 195. Toddy.

Use equal quantities of spirits and hot
water, and sugar to taste.

1872 William Terrington: Cooling Cups and Dainty Drinks. Seite 195. Toddy.

Use equal quantities of spirits and hot
water, and sugar to taste.

1875 Anonymus: The American Bar-Tender. Seite 8. Whiskey Toddy.

1 tea spoonful of sugar, 1 quarter of a glass of water, 1 glass
of whiskey, 1 small lump of ice. Stir with a spoon. Nutmeg
on top.

1876 Jerry Thomas: How to Mix Drinks. Seite 57. Whiskey Toddy.

(Use small bar glass.)
1 teaspoonful of sugar.
1/2 wine-glass of water.
1 do. whiskey.
1 small lump of ice.
Stir with a spoon.

1876 Jerry Thomas: The Bar-Tender’s Guide. Seite 57. Whiskey Toddy.

(Use small bar glass.)
1 teaspoonful of sugar.
1/2 wine-glass of water.
1 do. whiskey.
1 small lump of ice.
Stir with a spoon.

1878 Leo Engel: American & Other Drinks. Seite 46. Whiskey Toddy.

Use small tumbler.
One tea-spoonful of sugar; half a wine glass of water; one wine
glass of whiskey; one small lump of ice. Stir with a spoon.

1881 Leo Engel: American & Other Drinks. Seite 46. Whiskey Toddy.

Use small tumbler.
One tea-spoonful of sugar; half a wine glass of water; one wine
glass of whiskey; one small lump of ice. Stir with a spoon.

1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 33. Whiskey Toddy.

(Use a whiskey glass.)
One-half tea-spoon of sugar, little water to dissolve;
1 or 2 pieces of ice;
1 wine glass of whiskey;
mix well, and serve.
The most proper way for the bartender is to dissolve
the sugar into the water only, and leave the spoon in
the glass, hand out the bottle of whiskey to the cus-
stomer to help himself.

1882 Harry Johnson: Practisches, Neues und Verbessertes Handbuch für Barkeeper. Seite 111. Whiskey Toddy.

(Gebrauche ein Whiskeyglas.)
Einhalb Theelöffel feinen Zucker;
löse diesen auf mit ein wenig Wasser;
1 oder 2 kleine Stücke Eis;
1 Weinglas Whiskey;
mische es mit einem Barlöffel gut auf und servire es.
Dieses ist die Art und Weise wie man dieses Getränk
an Tischen servirt. Beim Serviren dieses Getränkes
an der Bar ist es Regel, dass man nicht die betreffende
Quantität Whiskey selbst in das Glas füllen thut, son-
dern dies dem Gast überlässt.

1883 Patsy McDonough: McDonough’s Bar-Keepers’ Guide. Seite 15. Cold Whiskey Toddy.

Follow the same directions as in No. 38, substituting Whiskey for
Brandy.

Seite 15. No. 38. Cold Brandy Toddy.

Use small bar glass, one-half table-spoonful of bar sugar, moisten
with one-half pony-wine-glass of water, two lumps of ice, one pony-
wine-glass of Brandy. Stir with spoon and twist a piece of lemon
peel in.

1883 Patsy McDonough: McDonough’s Bar-Keepers’ Guide. Seite 33. Hot Whiskey Toddy.

Follow the same directions as in No. 182, substituting Whiskey for
Brandy.

Seite 33. No. 182. Hot Brandy Toddy.

Use small bar glass, two lumps of sugar, one wine-glass of boiling
water, one pony-wine-glass of Brandy add a piece of lemon peel to
finish.

1884 Albert Barnes: The Complete Bartender. Seite 17. Whiskey Toddy.

Prepare in the same manner as Gin Toddy, using Whiskey
instead of Gin.

Seite 17. Gin Toddy.

Use small bar glass. 1 tea-spoonful of sugar dissolved in a
little water, lump of ice, 1 wine glass of gin. Stir with spoon.

1884 Albert Barnes: The Complete Bartender. Seite 17. Hot Scotch Toddy.

Use small bar glass. 1 tea-spoonful of sugar dissolved in
water, 1 wine glass of Scotch Whiskey. Fill boiling water
and stir with spoon.

1884 George Winter: How To Mix Drinks. Seite 31. Whiskey Toddy.

(Use a whiskey glass.)
One-half teaspoonful of sugar, dissolved in a little water;
One small lump of ice;
Place the glass with whiskey bottle on the bar before
the customer to help himself.

1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 31. Whisky Toddy.

1 teaspoonful of sugar; 1/2 wine glass
of water; 1 wine glass of whisky; 1 small lump of ice; stir
with a spoon; for hot whisky toddy omit the ice and use boil-
ing water.

1884 O. H. Byron: The Modern Bartender’s Guide. Seite 70. Whisky Toddy.

(Small bar glass.)
1 tea-spoon sugar dissolved in water.
A piece of ice.
1 wine glass whisky.
Stir and serve; or dissolve the sugar in the glass with
a little, and set the bottle of whisky before the cus-
tomer.

1887 Jerry Thomas: The Bar-Tender’s Guide. Seite 43. Cold Whiskey Toddy.

(Use small bar-glass.)
Take 1 tea-spoonful of fine white sugar.
1 wine-glass of Bourbon, or rye whiskey.
1 lump of ice.
Dissolve the sugar in the water, add the whiskey
and ice, and stir with a spoon.
To make Hot Whiskey Toddy, dissolve the sugar in
boiling water, omit the ice, and pour boiling water into
the glass, until it is two-thirds full.

1887 Jerry Thomas: The Bar-Tender’s Guide. Seite 43. Cold Irish Whiskey Toddy.

(Use small bar-glass.)
Take 1 tea-spoonful of fine white sugar.
1 wine-glass of Kinahan’s L. L. or Jamieson’s
whiskey.
2 wine-glasses of water.
1 lump of ice.
Dissolve the sugar in the water, add the whiskey
and ice, and stir with a spoon. This is a delicious
drink if made with either of the above brands of
whiskey, preferably the first.

1889 Anonymus [Jerry Thomas]: The Bar-Tender’s Guide. Seite 36. Cold Whisky Toddy.

(Use small bar-glass,)
Take 1 tea-spoonful of fine white sugar,
1 wine-glass of Greer’s old vatted Highland
whisky.
1 lump of ice.
Dissolve the sugar in the water, add the whisky
and ice, and stir with a spoon.
To make HOT WHISKY TODDY, dissolve the sugar in
boiling water, omit the ice and pour boiling water into
the glass, until it is two-thirds full.

1889 Émile Lefeuvre: Méthode pour composer soi-même les boissons. Seite 43. Whisky Toddy.

1 petite cuillerée de sucre en poudre.
1/2 verre à madère d’eau.
1 verre de whisky.
1 petit morceau de glace.
Remuez et servez dans un verre de 25
centilitres.

1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 56. Whiskey Toddy.

(Use a small bar glass.)
1 tea-spoon Sugar dissolved in water.
A piece of ice.
1 wine glass Whiskey.
Stir and serve; or dissolve the sugar in the glass with a little
water, and set the bottle of whiskey before the customer.

1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 56. Hot Whiskey Toddy.

Same as hot Gin Toddy, substituting Whiskey for Gin.

Seite 56. Hot Gin Toddy.

(Use a small bar glass, hot.)
1 tea-spoonful of powdered white Sugar.
1 wine glass of Holland, or Old Tom Gin, as preferred.
Dissolve the sugar in boiling water, add the gin, and pour
boiling water into the glass until it is two-thirds full.

1891 Harriet Anne De Salis: Drinks à la Mode. Seite 16. Toddy.

Take the thin rind of two large lemons and
put it into a bowl with half a pint of cold water,
and let it soak till the liquor is pleasantly flavoured
take out the rind and in its place put a small
quantity of fruit, such as three or four strawberries
and a slice of pineapple. Ten minutes before the
toddy is served add a pint of Sunshine rum and a
quarter of a pound of crushed ice.

1891 Harriet Anne De Salis: Drinks à la Mode. Seite 31. Whisky Toddy.

Take a large tumbler, holding quite half a pint,
and put a dessertspoonful of ale with two slices of
lemon into it; then take a good wineglassful of
whisky and place it upright in the centre of the
tumbler and pour boiling water into the wine glass,
causing the liquid to run over the tumbler until it
nearly full. Throw away the contents of the
wine glass and add sugar to taste.

1892 James Mew & John Ashton: Drinks of The World. Seite 189. Toddy.

Toddy is the Hindustani tári tádi, or juice of the
palmyra and cocoa-nut. Tar is the Hindustani word
for a palm. It is the name given by Europeans to
the sweet liquors produced by puncturing the spathes
or stems of certain palms. In the West Indies toddy
is obtained from the trunk of the Attalea cohune, a
native of the Isthmus of Panama. In South-Eastern
Asia the palms from which collected are the kittul
(Caryota urens). When newly drawn the liquor is
clear, and in taste resembles malt. In a very short
time it becomes turbid, whitish, and sub-acid, quickly
running into the various stages of fermentation, and
acquiring an intoxicating quality.
In our use of the word, toddy seems to mean
nothing more than spirit and water sweetened, with
the occasional addition of lemon peel. Whiskey toddy
is the common and favourite species, though there are
also apple, gin, and brandy toddies. Toddy differs
from grog in being always made with boiling water,
but this distinction is not universally maintained, nor,
indeed, used by the best authors. Whiskey is pro-
bably the “vulgar” kind alluded to by Anstey in his
Pleader s Guide Lect. 7.
“First count’s for that with divers jugs,
To wit, twelve pots, twelve cups, twelve mugs,
Of certain vulgar drink called toddy,
Said Gull did sluice said Gudgeon’s body.”

1892 William Schmidt: The Flowing Bowl. Seite 151. Toddy.

Brandy Toddy.

A mixing-glass,
half a spoonful of sugar,
a little water, enough to dissolve the sugar,
2/3 full of ice,
1 drink of brandy.
Stir this very well; strain into a cocktail glass; grate a little
nutmeg on top.
(Any other toddy may be prepared the same way.)

1893 Anonymus: Beverages and Sandwiches. Seite 24. Kentucky Toddy à la J. M. B.

One lump of loaf sugar dissolved in as little
water as possible. Crush into this a small bunch
of mint with small lumps of ice. Add bourbon
whiskey to suit the taste, stir well and drink.

1895 Anonymus: Bartenders Guide. Seite 17. Kentucky Toddy.

1 drink of whiskey, 1 small lump of ice, 1or 2 dashes curacao,
rind of orange, and add nutmeg. Use whiskey glass.

1895 Chris F. Lawlor: The Mixicologist. Seite 17. Strained Toddy.

Put in mixing glass one barspoonful sugar, one
quarter lemon with peel on; muddle; fill glass two
thirds full of shaved ice, one jigger whiskey,
one jigger water, stir well, strain in star cham-
pagne-glass, nutmeg on top.

1895 Chris F. Lawlor: The Mixicologist. Seite 49. Kentucky Toddy.

Same as old-fashioned toddy, adding little lemon-
peel.

1895 Chris F. Lawlor: The Mixicologist. Seite 50. Old-fashioned Toddy.

(Use thick glass.)
One good-sized lump sugar, dissolve with a little
water, one lump ice, one jigger whiskey; stir; add
nutmeg and serve in same glass.

1895 George J. Kappeler: Modern American Drinks. Seite 107. Kentucky Toddy.

Dissolve one lump of sugar with a little water
in a Briggs House glass, add one lump of ice about
the size of an egg, one piece twisted lemon peel,
one jigger Bourbon whiskey; mix with small
barspoon, leave the spoon in the glass, grate a lit-
tle nutmeg on top, and serve.

1895 George J. Kappeler: Modern American Drinks. Seite 107. Southern Toddy.

Prepare this the same as Kentucky Toddy,
which it is, but is called for by some by the above
name.

1895 George J. Kappeler: Modern American Drinks. Seite 108. Whiskey Toddy (Cold).

Prepare the same as Cold Brandy Toddy, substi-
tuting whiskey for brandy.

Seite 106. Brandy Toddy (Cold).

One lump of sugar dissolved with a little water
in a whiskey -glass, add one lump of ice, one jigger
brandy, a small piece twisted lemon-peel; mix
with small bar-spoon; leave the spoon in the glass.
Serve.

1895 Herbert W. Green: Mixed Drinks. Seite 31. Hot Whisky Toddy.

Put in hot whisky-glass one large lump of
loaf sugar dissolved in a little hot water, one jig-
ger whisky, glass two-thirds full of hot water, a
little nutmeg on top if desired. Serve with small
bar-spoon. When serving hot drinks place a bar-
glass filled with fine ice on the bar with the drink.

1895 Herbert W. Green: Mixed Drinks. Seite 56. Soft Toddy.

Put in mixing-glass one bar-spoonful sugar,
one-quarter lemon with peel on; muddle; fill glass
two-thirds full of shaved ice, one jigger whisky,
one jigger water, shake well, strain in star cham-
pagne-glass, nutmeg on top.

1895 Herbert W. Green: Mixed Drinks. Seite 60. Strained Toddy.

Fill mixing-glass two-thirds full of fine ice,
large spoonful syrup, one piece twisted lemon peel,
one jigger wbisky. Stir; strain in previously
cooled cocktail glass, add nutmeg; ice water on
the side.

1895 Herbert W. Green: Mixed Drinks. Seite 62. Plain Whisky Toddy.

The same as old fashion toddy, except the
customer pours in the whisky.

1895 R. C. Miller: The American Bar-Tender. Seite 49. Whiskey Toddy.

(Use small bar glass.)
1 teaspoonful of sugar.
1/2 wine-glass of water.
1 do. whiskey.
1 small lump of ice.
Stir with a spoon.

1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 84. Whisky Toddy.

This is made the same as the Brandy Toddy,
substituting whisky for brandy.

Seite 84: Brandy Toddy.

Put into a small tumbler a teaspoonful of icing
sugar, half a wineglass of water, and one wine-
glass of brandy; add a small lump of ice, mix
with a spoon, and add half a slice of lemon.

1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 99. Rum Toddy.

This is made the same as Brandy Toddy,
substituting Jamaica, Santa Cruz or white rum
for brandy.

Seite 98. Brandy Toddy.

Put into a small tumbler a teaspoonful of icing
sugar and one wineglass of brandy; fill the
tumbler about two thirds with boiling water,
and add a small piece of the peel of a lemon.

1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 99. Whisky Toddy.

This is made the same as Brandy Toddy,
substituting Scotch or Irish whisky for
brandy.

Seite 98. Brandy Toddy.

Put into a small tumbler a teaspoonful of icing
sugar and one wineglass of brandy; fill the
tumbler about two thirds with boiling water,
and add a small piece of the peel of a lemon.

1896 Louis Fouquet: Bariana. Seite 123. Whiskey Toddy.

VERRE c
Paire chauffer moitié gin, moitié eau, une cuillerée de
sucre eu poudre et servir sans citron verre C, avec porte verre.

1896 William Schmidt: Fancy Drinks and Popular Beverages. Seite 49. Brandy Toddy.

A mixing-glass,
half a spoonful of sugar,
a little water, enough to dissolve the sugar,
2/3 full of ice,
1 drink of brandy.
Stir this very well; strain into a cocktail glass; grate a little
nutmeg on top.
(Any other toddy may be prepared the same way.)

1898 Joseph L. Haywood: Mixology. Seite 36. Whiskey Toddy.

Use small bar glass. One teaspoon of sugar dissolved in
cold water, lump of ice, one wine glass of whiskey; stir and
serve.

1898 Joseph L. Haywood: Mixology. Seite 36. Long Toddy.

Medium sized glass. One lump sugar, dissolve with water,
two lumps of ice, a good drink of whiskey, a slice of pineapple,
small bar spoon; stir, serve.

1898 Joseph L. Haywood: Mixology. Seite 36. Short Toddy.

Make same way only use smaller glass.

Anmerkung: Wie Long Toddy.

1898 Joseph L. Haywood: Mixology. Seite 37. Kentucky Toddy.

Short, thick glass. One lump sugar, dissolve with water,
two lumps ice, a good drink of Bourbon, slice of pineapple,
small bar spoon. Customer will do the rest.

1898 Joseph L. Haywood: Mixology. Seite 41. Toddy.

Is a mixture of spirits and sweetened water, with
such other additions as may suit the taste.

1899 Anonymus: Hegenbarth’s Getränkebuch. Seite 35. Toddy.

ist in Amerika das, was bei uns der Grog, der übrigens
auch vielfach kalt getrunken wird. Auch in Eng-
land sagt man wohl für Grog Toddy.

1899 Chris F. Lawlor: The Mixicologist. Seite 17. Strained Toddy.

Put in mixing glass one barspoonful sugar, one
quarter lemon with peel on; muddle; fill glass two
thirds full of shaved ice, one jigger whiskey,
one jigger water, stir well, strain in star cham-
pagne-glass, nutmeg-on top.

1899 Chris F. Lawlor: The Mixicologist. Seite 49. Kentucky Toddy.

Same as old-fashioned toddy, adding little lemon-
peel.

1899 Chris F. Lawlor: The Mixicologist. Seite 50. Old-fashioned Toddy.

(Use thick glass.)
One good-sized lump sugar, dissolve with a little
water, one lump ice, one jigger whiskey; stir; add
nutmeg and serve in same glass.

1899 Niels Larsen: Les Boissons Américaines. Seite 55. Whisky Toddy.

[à préparer dans un verre à grog]
Se prépare de la même manière que le brandy
toddy. Au lieu de cognac, mettez du scotch
whisky.

Seite 55. Brandy Tody.

[à préparer dans un verre à grog]
1 cuiller à café de sucre en poure dissous dans
un peu d’eau. Ajoutez:
2 morceaux de glace;
1 verre à madère e cognac.
Remplissez d’eau fraîche.
Mélangez bien et servez avec une cuiller à café.
Pour le « hot brandy Toddy », mettez de l’eau
bouillante au lieu de glace.

1900 Frank Newman: American-Bar. Seite 44. Irish Whisky Toddy.

Verre n° 3.
Prendre le verre no 3:
1 cuillerée à café de sucre en poudre,
1 cuillerée à café d’eau pour faire fondre le sucre,
1 verre à liqueur d’irish whisky.
Remplir le verre de glace pilée, bien remuer, servir avec
chalumeaux.

1900 Frank Newman: American-Bar. Seite 44. Scotch Whisky Toddy.

Verre no 3.
Prendre le verre no 3:
1 cuillerée à café de sucre en poudre,
1 cuillerée à café d’eau pour faire fondre le sucre,
1 verre à liqueur de scotch whisky.
Remplir le verre avec de la glace pilée, bien remuer, ser-
vir avec chalumeaux.

1900 Frank Newman: American-Bar. Seite 44. Rye Whisky Toddy.

Verre n° 3.
Prendre le verre n° 3 :
1 cuillerée à café de sucre en poudre,
1 cuillerée à café d’eau pour faire fondre le sucre,
1 verre à liqueur de rye whisky.
Remplir le verre avec de la glace pilée, remuer, servir
avec chalumeaux.

1900 Frank Newman: American-Bar. Seite 44. Bourbon Whisky Toddy.

Verre n° 3.
Prendre le verre n° 3:
1 cuillerée à café de sucre en poudre,
1 cuillerée à café d’eau pour faire fondre le sucre,
1 verre à liqueur de bourbon whisky.
Remplir le verre avec de la glace pilée, remuer, servir
avec chalumeaux.

1900 Frank Newman: American-Bar. Seite 45. Rum Toddy.

Verre no 3.
Prendre le verre no 3:
1 cuillerée à café de sucre en poudre,
1 cuillerée à café d’eau pour faire fondre le sucre,
1 verre à liqueur de rhum.
Remplir le verre avec de la glace pilée, bien remuer,
servir avec chalumeaux.

1900 Frank Newman: American-Bar. Seite 104. Whisky Toddy.

Verre no 3.
Faire chauffer:
1 cuillerée à café de sirop de gomme,
1 verre à liqueur de whisky.
Remplir le verre avec de l’eau bouillante, remuer, 1 tran-
che d’orange, servir.

1900 George J. Kappeler: Modern American Drinks. Seite 107. Kentucky Toddy.

Dissolve one lump of sugar with a little water
in a Briggs House glass, add one lump of ice about
the size of an egg, one piece twisted lemon peel,
one jigger Bourbon whiskey; mix with small
barspoon, leave the spoon in the glass, grate a lit-
tle nutmeg on top, and serve.

1900 George J. Kappeler: Modern American Drinks. Seite 107. Southern Toddy.

Prepare this the same as Kentucky Toddy,
which it is, but is called for by some by the above
name.

1900 George J. Kappeler: Modern American Drinks. Seite 108. Whiskey Toddy (Cold).

Prepare the same as Cold Brandy Toddy, substi-
tuting whiskey for brandy.

Seite 106. Brandy Toddy (Cold).

One lump of sugar dissolved with a little water
in a whiskey-glass, add one lump of ice, one jigger
brandy, a small piece twisted lemon-peel; mix
with small bar-spoon; leave the spoon in the glass.
Serve.

1900 James C. Maloney: The 20th Century Guide For Mixing Fancy Drinks. Seite 37. Old Fashioned Toddy.

Put one teaspoonful of powdered sugar in an
old-fashioned cocktail glass, with a dash of seltzer
water; dissolve the sugar thoroughly, then fill the
glass two-thirds full of cracked ice and
1 wine glass of whisky (Hermitage).
Stir gently and serve with a spoon in glass.

1900 William T. Boothby: Cocktail Boothby’s American Bartender. #103. Rum Toddy, Hot.

Make the same as Hot Brandy Toddy, with Jamaica rum substituted for cog-
nac. (See Recipe No. 81.)

#81. Brandy Toddy, Hot.

Dissolve a cube of sugar in a hot-water glass two-thirds full of boiling
water, fill the glass with cognac, add a slice of lemon and serve.

1900 William T. Boothby: Cocktail Boothby’s American Bartender. #112. Whiskey Toddy, Hot.

Make the same as Hot Brandy Toddy, substituting the desired brand of
whiskey for cognac. (See Recipe No. 81.)

#81. Brandy Toddy, Hot.

Dissolve a cube of sugar in a hot-water glass two-thirds full of boiling
water, fill the glass with cognac, add a slice of lemon and serve.

1900 William T. Boothby: Cocktail Boothby’s American Bartender. #142-4. Soft Toddy.

NEW ORLEANS STYLE
Into a small mixing-glass place a cube of sugar and a small piece of lemon
skin (not lime skin) about as large as you would use for a cocktail; now add
about two table-spoonfuls of boiling water and muddle well with a bar spoon
until all the oil has been boiled out of the rind and the sugar has been dissolved;
then add a jigger of good whiskey, and shake the whole up in a shaker containing
two or three lumps of ice until enough ice has been dissolved to make the drink
large enough to fill a small cut bar glass, into which you then strain it; then with a
bar spoon or fruit fork put the lemon skin in the drink; grate a little nutmeg on
top and you will then have compounded a nectar fit for the gods. (See Recipe
No. 303).

1900 William T. Boothby: Cocktail Boothby’s American Bartender. #303. Soft Toddy.

(CALIFORNIA STYLE.)
Cut the peel off half a lemon (the skin of a lime should never be used),
and place it in a small mixing-glass with a dessertspoonful of sugar and a little
water; mash the lemon peel with a muddler until all the extract of the skin
has been absorbed by the sugar and water. Then place a small piece of ice in a
small cut bar glass, and pour a jigger of whiskey over it; then add the lemon-
peel, sugar and water, grate nutmeg over the top and serve.

1900 William T. Boothby: Cocktail Boothby’s American Bartender. #304. Whiskey Toddy.

Make the same as Brandy Toddy, with whiskey substituted for brandy.

#301. Brandy Toddy.

Place half a teaspoonful of sugar in a small bar glass, and dissolve it in
about two teaspoonfuls of water; leave a small spoon in the glass and hand
the customer a bottle of cognac, allowing him to help himself. Serve ice water
on the side.

1901 J. E. Sheridan: The Complete Buffet Manual. Seite 68. Whisky Toddy.

(Use small bar glass.)
1/2 tablespoonful powdered sugar, dissolved in
water.
A piece of ice.
1 wine-glass whisky.
Stir and serve; or dissolve the sugar in the glass
with a little, and set the bottle of whisky before the
customer.

1902 Anonymus: Fancy Drinks. Seite 42. Kentucky Toddy.

WHISKEY GLASS. — One drink whiskey, one
lump ice, two dashes Curacoa, one piece orange
rind. Grate nutmeg on top and serve.

1902 Anonymus: Fox’s Bartender’s Guide. Seite 54. Whiskey Toddy.

Use small bar glass.
One teaspoonful sugar.
One wine-glass rye whiskey.
One lump ice.
Dissolve sugar in a little water, add whiskey and
ice and stir with spoon.
Hor WHISKEY TODDY is made by dissolving sugar
in boiling water, omitting ice, and filling a glass two-
thirds full of boiling water.

1902 Anonymus: Red Top Rye Guide. Seite 65. Whiskey Toddy.

Take One teaspoonful of sugar, dis-
solved in a little water.
One wine-glassful of Red Top
Rye.
One lump of ice.
Stir with a spoon.

1902 Anonymus: Red Top Rye Guide. Seite 65. Hot Whiskey Toddy.

Same as Whiskey Toddy, except omit
the ice and use hot water.

1902 Anonymus: Red Top Rye Guide. Seite 66. Strained Toddy.

(Use a lemonade glass.)
Place in glass one teaspoonful of sugar.
One-quarter lemon, with peel on.
Muddle well.
Fill glass two-thirds full of fine ice,
add tablespoonful of Red Top Rye. Add
tablespoonful of water, stir and strain
into thin champagne glass. Grate nut-
meg on top.

1902 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 77. Whisky Toddy.

[A préparer dans un verre à grog.]
Se prépare de la même manière que le Brandy
Toddy. Au lieu de cognac, mettez du scotch
whisky.

Seite 77. Brandy Toddy.

[A préparer dans un verre à grog.]
1 cuiller à café de sucre en poudre dissous
dans un peu d’eau. Ajoutez:
2 morceau de glace;
1 verre à madère de cognac.
Remplissez d’eau fraiche.
Mélangez bien el servez avec une cuiller à
café.
Pour le « hot Brandy Toddy » mettez de l’eau
bouillante au lieu de glace.

1903 Anonymus: Hegenbarth’s Bowlen-, Punsch-, und Kaffee-Haus-Getränkebuch. Seite 44. Toddy.

ist in Amerika das, was bei uns der Grog, der übrigens
dort auch vielfach kalt getrunken wird. Auch in
England sagt man wohl für Grog Toddy. Toddy
nennt man auch in Indien ein aus gegohrenem Palmen-
saft bereitetes, sehr berauschendes Getränk.

1903 Tim Daly: Daly’s Bartender’s Encyclopedia. Seite 40. New England Rum Toddy.

Use medium size bar glass.
1/2 spoonful of sugar dissolved in a little
water.
1 small lump of ice.
Twist a piece of lemon peel in the glass.
1 wine glass of New England rum.
Serve with a small bar spoon.
It is conceded by many that this old timer
was originally landed from the Mayflower at
Plymouth Rock by the Pilgrim Fathers, and
was the real means of conciliating the native
Indians.

1903 V. B. Lewis: The Complete Buffet Guide. Seite 66. Whisky Toddy.

(Use small bar glass.)
1/2 tablespoonful powdered sugar, dissolved in
water.
A piece of ice.
1 wine-glass whisky.
Stir and serve; or dissolve the sugar in the glass
with a little, and set the bottle of whisky before the
customer.

1904 Frank Newman: American-Bar. Seite 5. Bourbon-Whisky Toddy.

Verre no 3
Prendre le verre no 3, y mettre :
1 cuillerée à café de sucre en poudre,
1 cuillerée à café d’eau pour faire fondre le
sucre,
1 verre à liqueur de Bourbnn-Whisky.
Remplir le verre avec de la glace pilée, mélanger en
transvasant d’un verre dans l’autre, servir avec chalu-
meaux.

1904 Frank Newman: American-Bar. Seite 27. Dewar’s Hot Toddy (chaud).

Verre n° 3
Faire chauffer:
1/2 verre à liqueur de sirop de gomme,
1 verre à madère de Dewar’s spécial,
liqueur whisky.
Remplir le verre avec de l’eau bouillante, remuer, garnir
d’une tranche de citron, servir.

1904 Frank Newman: American-Bar. Seite 57. Irish whisky Toddy.

Verre no 3
Prendre le verre no 3, y mettre:
1 cuillerée à café de sucre en poudre,
1 cuillerée à café d’eau pour faire fondre le
sucre,
1 verre à liqueur d’irish whisky.
Remplir le verre avec de la glace pilée, mélanger en
transvasant d’un verre dans l’autre, servir avec chalu-
meaux.

1904 Frank Newman: American-Bar. Seite 87. Rum Toddy.

Verre no 3
Prendre le verre no 3, y mettre:
1 cuillerée à café de sucre en poudre,
1 cuillerée à café d’eau pour faire fondre le
sucre,
1 verre à liqueur de rhum.
Remplir le verre avec de la glace pilée, mélanger en
transvasant d’un verre dans l’autre, servir avec chalu-
meaux.

1904 Frank Newman: American-Bar. Seite 88. Rye Whisky Toddy.

Verre no 3
Prendre le verre no 3, y mettre:
1 cuillerée à café de sucre en poudre,
1 cuillerée à café d’eau pour faire fondre le su-
cre,
1 verre à liqueur de Canadien Club, Whisky.
Remplir le verre avec de la glace pilée, mélanger en
transvasant d’un verre dans l’autre, servir avec chalu-
meaux.

1904 Frank Newman: American-Bar. Seite 91. Scotch Whisky Toddy.

Verre no 3
Prendre le verre no 3, y mettre:
1 cuillerée à café de sucre en poudre,
1 cuillerée à café d’eau pour faire fondre le
sucre,
1 verre à liqueur de Dewar’s Whisky.
Remplir le verre avec de la glace pilée, mélanger en
transvasant d’un verre dans l’autre, servir avec chalu-
meaux.

1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 17. Whisky Toddy.

Use small mixing glass.
2 dashes syrup
1 jigger whisky
Stir and strain into an old-fashioned champagne
bowl or Burgundy glass; at little nutmeg on top.

1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 17. Rum Toddy.

Same as whisky toddy, except use rum in place
of whisky.

1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 17. Old-Fashioned Whisky Toddy.

Use fancy glass.
1 lump of cut sugar dampened with water and
crushed well with muddler.
1 jigger whisky
1 lump of cut ice
Stir well and serve.

1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 17. Old-Fashioned Rum Toddy.

Same as old-fashioned whisky toddy, except use
rum in place of whisky.

1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 18. Old-Fashioned Scotch Toddy.

Same as old-fashioned whisky toddy, except use
Scotch whisky.

1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 18. Old-Fashioned Irish Toddy.

Same as old-fashioned whisky toddy, except use
Irish whisky.

1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 19. Hot Whisky Toddy.

Use hot whisky glass.
Dissolve one lump of sugar.
Pour one jigger rye whisky.
Fill glass with hot water, and then ask custo-
mer if he prefers nutmeg or not.

1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 19. Hot Scotch Toddy.

Same as whisky toddy, except use Scotch
whisky in place of rye whisky.

1904 John Applegreen: Applegreen’s Barkeeper’s Guide. Seite 20. Hot Rum Toddy.

Same as whisky toddy, except use rum in place
of whisky.

1904 Paul E. Lowe: Drinks as They Are Mixed. Seite 75. Kentucky Toddy.

Use large flint glass,
lce, 1 lump.
Sugar, 1 large lump dissolved in lit-
tle water.
Bourbon whiskey, 1 jigger.
Stir well, leaving spoon in glass and
serve.

1904 Paul E. Lowe: Drinks as They Are Mixed. Seite 76. Old Fashioned Toddy.

Use an old fashioned cocktail glass.
Ice, 1 small piece.
Sugar, 1 teaspoonful dissolved in a
dash of seltzer.
Old Bourbon whiskey, 1 jigger.
Stir well, leaving spoon in glass;
sprinkle with nutmeg and serve.

1904 Paul E. Lowe: Drinks as They Are Mixed. Seite 76. Whiskey Toddy.

Use small bar glass.
Ice, 1 piece.
Sugar, 1/2 tablespoonful dissolved in
little water.
Whiskey, 1 wineglass.
Stir well, leaving spoon in glass and
serve.

1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 70. Whisky Toddy.

(Small bar glass.)
1 tea-spoon sugar dissolved in water.
A piece of ice.
1 wine-glass whisky.
Stir and serve; or dissolve the sugar in the glass with
a little, and set the bottle of whisky before the cus-
tomer.

1905 Anonymus: Bebidas americanas. Seite 32. Whisky toddy.

Whisky en vez de cognac
Y asi con otros licores más del
gusto del consumidor.

Seite 32: Brandy toddy.

En un vaso para grog se disuel-
ve una cucharadita de azúcar en
poco agua y se añade:
2 pedazos de hielo,
1 copa mediana de cognac.
Se acaba de llenar el vaso de
agua fresca, se mezcla bien y se
sirve.
Para el «hot brandy toddy» se
echa agua hirviendo en vez de
hielo.

1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 200. Whiskey Toddy.

Use small bar glass.
One teaspoonful sugar.
One wine-glass rye whiskey.
One lump ice.
Dissolve sugar in a little water, add whiskey and
ice and stir with spoon.
Hot Whiskey Toddy is made by dissolving
sugar in boiling water, omitting ice, and filling a
glass two-thirds full of boiling water.

1906 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 37. Old Fashioned Toddy.

Use old fashioned cocktail glass.
1 teaspoon sugar with dash of seltzer.
2 or 3 small pieces of ice.
1 jigger of Old Bourbon Whiskey.
Stir gently, and serve with spoon in glass.

1906 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 56. Whiskey Toddy.

1 teaspoonful sugar.
1 teaspoonful water.
1 jigger of whiskey.
Dissolve sugar in a little water; add the
whiskey ; stir with a spoon, and serve.

1906 George J. Kappeler: Modern American Drinks. Seite 107. Kentucky Toddy.

Dissolve one lump of sugar with a little water
in a Briggs House glass, add one lump of ice about
the size of an egg, one piece twisted lemon peel,
one jigger Bourbon whiskey; mix with small
barspoon, leave the spoon in the glass, grate a lit-
tle nutmeg on top, and serve.

1906 George J. Kappeler: Modern American Drinks. Seite 107. Southern Toddy.

Prepare this the same as Kentucky Toddy,
which it is, but is called for by some by the above
name.

1906 George J. Kappeler: Modern American Drinks. Seite 108. Whiskey Toddy (Cold).

Prepare the same as Cold Brandy Toddy, substi-
tuting whiskey for brandy.

Seite 106. Brandy Toddy (Cold).

One lump of sugar dissolved with a little water
in a whiskey-glass, add one lump of ice, one jigger
brandy, a small piece twisted lemon-peel; mix
with small bar-spoon; leave the spoon in the glass.
Serve;

1906 George Spaulding: How to Mix Drinks. Seite 33. Old Fashioned Toddy.

Use old-style cocktail glass.
Sugar, one teaspoon.
Seltzer, one dash.
Ice, two small pieces.
Bourbon whiskey, one-half wine glass.
Stir gently and serve with spoon in
glass.

1906 George Spaulding: How to Mix Drinks. Seite 33. Whiskey Toddy.

Make same as gin toddy, substituting
whiskey for gin.

Seite 32. Gin Toddy.

Use small glass.
Sugar, half a teaspoonful dissolved in a
little water.
Ice, two lumps.
Holland gin, one wine glass.
Stir well with spoon before serving.

1906 Louis Muckensturm: Louis’ Mixed Drinks. Seite 95. Whiskey Toddy, Cold.

Take the juice of half a lemon,
One teaspoonful of sugar, and
One-half a bar-glass of whiskeys
Fill the mixing-glass two-thirds full of shaded ice; stir
well and strain into a star-glass. Fill with soda, and add
a slice of lemon and orange.

1907 Charles Smith: Smacks and Smiles. Seite 125. Whisky Toddy.

Use a small bar glass.
1 tea-spoon sugar dissolved in
water.
A piece of ice.
1 wine-glass whisky.
Stir and serve; or dissolve the
sugar in a glass with a little ice,
and set the bottle of whisky before
the customer.

1907 Frank Newman: American-Bar. Seite 5. Bourbon-Whisky Toddy.

Verre no 3
Prendre le verre no 3, y mettre:
1 cuillerée à café de sucre en poudre,
1 cuillerée à café d’eau pour faire fondre le
sucre,
1 verre à liqueur de Bourbon-Whisky.
Remplir le verre avec de la glace pilée, mélanger en
transvasant d’un verre dans l’autre, servir avec chalu-
meaux.

1907 Frank Newman: American-Bar. Seite 27. Dewey Hot Toddy (chaud).

Verre no 5
Faire chauffer:
1/2 verre à liqueur de sirop de gomme,
1 verre à madère, liqueur whisky.
Remplir le verre avec de l’eau bouillante, remuer, gar-
nir d’une tranche de citron, servir.

1907 Frank Newman: American-Bar. Seite 57. Irish whisky Toddy.

Verre no 3
Prendre le verre no 3, y mettre:
1 cuillerée à café de sucre en poudre,
1 cuillerée à café d’eau pour faire fondre le
sucre,
1 verre à liqueur d’irish whisky.
Remplir le verre avec de la glace pilée, mélanger en
transvasant d’un verre dans l’autre, servir avec chalu-
meaux.

1907 Frank Newman: American-Bar. Seite 87. Rum Toddy.

Verre no 3
Prendre le verre no 3, y mettre:
1 cuillerée à café de sucre en poudre,
1 cuillerée à café d’eau pour faire fondre le
sucre,
1 verre à liqueur de rhum.
Remplir le verre avec de la glace pilée, mélanger en
transvasant d’un verre dans l’autre, servir avec chalu-
meaux.

1907 Frank Newman: American-Bar. Seite 88. Rye Whisky Toddy.

Verre no 3
Prendre le verre no 3, y mettre:
1 cuillerée à café de sucre en poudre,
1 cuillerée à café d’eau pour faire fondre le
sucre,
1 verre à liqueur de Canadien Club, Whisky.
Remplir le verre avec de la glace pilée, mélanger en
transvasant d’un verre dans l’autre, servir avec chalu-
meaux.

1907 Frank Newman: American-Bar. Seite 91. Scotch Whisky Toddy.

Verre no 3
Prendre le verre no 3, y mettre:
1 cuillerée à café de sucre en poudre,
1 cuillerée à café d’eau pour faire fondre le
sucre,
1 verre à liqueur de Dewar’s Whisky.
Remplir le verre avec de la glace pilée, mélanger en
transvasant d’un verre dans l’autre, servir avec chalu-
meaux.

1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 200. Whiskey Toddy.

Use small bar glass.
One teaspoonful sugar.
One wine-glass rye whiskey.
One lump ice.
Dissolve sugar in a little water, add whiskey and
ice and stir with spoon.
Hot Whiskey Toddy is made by dissolving
sugar in boiling water, omitting ice, and filling a
glass two-thirds full of boiling water.

1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 36. Hot Scotch Toddy.

1/2 teaspoonful of sugar
Dissolve with a little hot water
100% Scotch whisky.
Stir, grate a little nutmeg
on top and serve.

1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 62. Whiskey Toddy.

1 teaspoonful sugar
1 teaspoonful water
1 jigger of whiskey.
Dissolve sugar in a little
water, add the whiskey, stir
with spoon and serve.

1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 44. Rum Toddy, Hot.

Make the same as Hot Brandy Toddy, with Jamaica rum substituted for
cognac. (See Recipe No. 127.)

Seite 40. Brandy Toddy, Hot.

Dissolve a cube of sugar in a hot-water glass two-thirds full of boiling
water, fill the glass with cognac, add a slice of lemon and serve.

1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 46. Whiskey Toddy, Hot.

Make the same as Hot Brandy Toddy, substituting the desired brand of
whiskey for cognac. (See Recipe No. 127.)

Seite 40. Brandy Toddy, Hot.

Dissolve a cube of sugar in a hot-water glass two-thirds full of boiling
water, fill the glass with cognac, add a slice of lemon and serve.

1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 89. Long Toddy.

Dissolve a dessertspoonful of bar sugar in a highball glass in plain water,
add a piece of ice and a jigger of the desired brand of liquor; stir and serve.
A piece of lemon peel may also be added.

1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 89. Old Fashioned Toddy.

A LA GUS MELBOURNE, SPOKANE, WASH.
Into an old-fashioned heavy-bottomed bar-glass place a piece of loaf
sugar (a cube will do) and a little seltzer or plain water; muddle with a
toddy-stick until all the sugar has dissolved; add a piece of ice, a piece of
twisted lemon peel and a jigger of whiskey; stir and serve with ice water
on the side.

1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 90. Soft Toddy.

Cut the peel off half a lemon (the skin of a lime should never be used),
and place it in a small mixing-glass with a dessertspoonful of sugar and a
little effervescent water; mash the lemon peel with a muddler until all the
extract of the skin has been absorbed by the sugar and water. Then place a
small piece of ice in a small cut bar-glass, and pour a jigger of whiskey over
it; then add the lemon peel, sugar and water; grate nutmeg over the top
and serve.

1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 90. Soft Toddy. New Orleans Style.

Into a small mixing-glass place a cube of sugar and a small piece of
lemon skin (not lime skin) about twice as large as you would use for a
cocktail; now add about two tablespoonfuls of boiling water and muddle well
with a bar spoon until all the oil has been boiled out of the rind and the
sugar has been dissolved; then add a jigger of good whiskey, and shake the
whole up in a shaker containing two or three lumps of ice until enough ice
has dissolved to make the drink large enough to fill a small cut bar-glass,
into which you then strain it; then with a fruit fork put the lemon skin in
the drink; grate a little nutmeg on top and you will then have compounded a
nectar fit for the gods.

1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 90. Toddy.

Half a teaspoonful of bar sugar dissolved in about two teaspoonfuls
of plain water, served with a small bar spoon and the desired brand of liquor
added, is a plain toddy. (See the following recipe.)

1908 William Boothby: The World’s Drinks and How to Mix Them. Seite 90. Whiskey Toddy.

Make the same as Brandy Toddy, with whikey substituted for brandy.
(See Recipe No. 414.)

Seite 89. Brandy Toddy.

Place half a teaspoonful of sugar in a small bar-glass, and dissolve it in
about two teaspoonfuls of water; leave a small spoon in the glass and hand
the customer a bottle of cognac, allowing him to help himself. Serve ice water
on the side.

1909 Carl A. Seutter: Der Mixologist. Seite 49. Whisky-Toddy, heiß.

In ein angewärmtes Grogglas gebe man 2 Stück Würfelzucker,
darauf fülle man es 3/4 voll mit heißem Wasser, löse den Zucker
auf und fülle das Glas mit Scotch- oder amerikanischem Whisky, je
nach Wunsch des Gastes, gebe eine Scheibe Zitrone hinein und
serviere.

1909 Carl A. Seutter: Der Mixologist. Seite 50. Whisky-Toddy, kalt.

In ein Barglas gebe man 1 Teelöffel Zucker, löse diesen mit etwas
Wasser auf und füge hinzu: 1 kleines Weinglas Cognac, einige Stücke
Kristalleis; mische gut mit einem Barlöffel, seihe das Getränk in ein
Weinglas und fülle es mit Wasser auf.

1909 Carl A. Seutter: Der Mixologist. Seite 50. Rum-Toddy, heiß.

Wie Whisky-Toddy, heiß. Gebrauche St. Croix- oder amerika-
nischen Rum statt Whisky.

1909 Carl A. Seutter: Der Mixologist. Seite 50. Rum-Toddy, kalt.

Wie Whisky-Toddy, kalt. Gebrauche St. Croix-oder Jamaika-Rum.

1909 Carlos Golfrin: Manual del Cantinero. Seite 230. Jamaica toddy.

Procéda se como para el brandy toddy, sustituyendo
el coñac por ron.

Seite 229. Brandy toddy.

En un recipiente para grog disuélvase una cuchara-
dita de azúcar en un poco de agua y añádase:
Hielo . . . . . 2 pedazos
Coñac . . . . 1 copa mediana
Acábese de llenar el recipiente con agua fresca,
mézclese bien el conjunto y sírvase.

1909 Carlos Golfrin: Manual del Cantinero. Seite 230. Whisky toddy.

Procédase como para el brandy toddy, empleando
whisky en lugar de coñac.

1909 George J. Kappeler: Modern American Drinks. Seite 107. Kentucky Toddy.

Dissolve one lump of sugar with a little water
in a Briggs House glass, add one lump of ice about
the size of an egg, one piece twisted lemon peel,
one jigger Bourbon whiskey; mix with small
barspoon, leave the spoon in the glass, grate a lit-
tle nutmeg on top, and serve.

1906 George J. Kappeler: Modern American Drinks. Seite 107. Southern Toddy.

Prepare this the same as Kentucky Toddy,
which it is, but is called for by some by the above
name.

1906 George J. Kappeler: Modern American Drinks. Seite 108. Whiskey Toddy (Cold).

Prepare the same as Cold Brandy Toddy, substi-
tuting whiskey for brandy.

Seite 106. Brandy Toddy (Cold).

One lump of sugar dissolved with a little water
in a whiskey-glass, add one lump of ice, one jigger
brandy, a small piece twisted lemon-peel; mix
with small bar-spoon; leave the spoon in the glass.
Serve;

1909 Jacob A. Didier: The Reminder. Seite 91. Old-Fashioned Whiskey Toddy.

Use old-fashioned cocktail glass.
1 teaspoonful of sugar dis-
solved in a little water.
1 or 2 pieces of ice.
Twist a piece of lemon peel in
the glass.
1 drink of whiskey.
Serve with a small bar spoon in
the glass.

1909 Jacob A. Didier: The Reminder. Seite 92. Kentucky Toddy.

Made the same as Old-fashioned
Whiskey Toddy, adding a little nut-
meg.

1909 Jacob A. Didier: The Reminder. Seite 92. New England Rum Toddy.

Made the same as Old-fashioned
Whiskey Toddy, using New England
rum in place of whiskey.

1909 Jacob A. Didier: The Reminder. Seite 105. Whiskey Toddy.

Put into a whiskey glass.
1 teaspoonful of sugar.
1 small piece of ice.
Serve the same as plain whiskey, leav-
ing spoon in glass.

1909 John Applegreen: Applegreen’s Bar Book. Seite 24. Whisky Toddy.

Use small mixing glass.
2 dashes syrup
1 jigger whisky
Stir and strain into an old-fashioned cham-
pagne bowl or Burgundy glass; a little nutmeg
on top.

1909 John Applegreen: Applegreen’s Bar Book. Seite 24. Rum Toddy.

Same as whisky toddy, except use rum in place
of whisky.

1909 John Applegreen: Applegreen’s Bar Book. Seite 24. Old-Fashioned Whisky Toddy.

Use fancy glass.
1 lump of cut sugar dampened with water and
crushed well with muddler.
1 jigger whisky
1 lump of cut ice
Stir well and serve.

1909 John Applegreen: Applegreen’s Bar Book. Seite 24. Old-Fashioned Rum Toddy.

Same as old-fashioned whisky toddy, except
use rum in place of whisky.

1909 John Applegreen: Applegreen’s Bar Book. Seite 25. Old-Fashioned Scotch Toddy.

Same as old-fashioned whisky toddy, except
use Scotch whisky.

1909 John Applegreen: Applegreen’s Bar Book. Seite 25. Old-Fashioned Irish Toddy.

Same as old-fashioned whisky toddy, except
use Irish whisky.

1909 John Applegreen: Applegreen’s Bar Book. Seite 26. Hot Whisky Toddy.

Use hot whisky glass
Dissolve one lump of sugar
Pour one jigger rye whisky
Fill glass with hot water, and then ask cus-
tomer if he prefers nutmeg or not.

1909 John Applegreen: Applegreen’s Bar Book. Seite 27. Hot Scotch Toddy.

Same as whisky toddy, except use Scotch
whisky in place of rye whisky.

1909 John Applegreen: Applegreen’s Bar Book. Seite 27. Hot Rum Toddy.

Same as whisky toddy, except use rum in
place of whisky.

1909 Jorge Casparò: Guia practica del cantinero. Seite 50. Short-Toddy.

(Toddy chico).
(Usese vaso para whiskey).
Media cucharadita de azúcar, un chorrito
de agua; disuélvase aquella con cucharilla
especial para esta bebida, y preséntesele al
cliente en esta forma: el vasito con la cucha-
rilla y la botella de Whiskey americano des-
tapada y acompañada de otro vaso pequeño
lleno de agua con hielo.

1909 Jorge Casparò: Guia practica del cantinero. Seite 50. Long-Toddy”.

(Toddy Grande).
(Usese vaso de aperitivo).
Media cucharada de azúcar en polvo, una
cucharadita de agua natural, una copa de
Whiskey americano, un pedazo de hielo y
una cucharilla de las especiales. Para esta
bebida, preséntesele al parroquiano el vaso
con la preparación anterior, y el sifón para
que él se sirva el agua.

1910 Anonymus: 101 Drinks and How to Mix Them. Hot Toddy.

Recommended for those who can’t sleep
nights. We imbibed a few one Thursday eve-
ning and didn’t arrive at the office until the
following Tuesday afternoon.
One part Brandy, Whis- water, stir thoroughly
key or Gin and serve in medium
One part boiling water bar glass with
Add Brandy to boiling Nutmeg grated on top

1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 200. Whiskey Toddy.

Use small bar glass.
One teaspoonful sugar.
One wine-glass rye whiskey.
One lump ice.
Dissolve sugar in a little water, add whiskey and
ice and stir with spoon.
Hot WHISKEY TODDY is made by dissolving
sugar in boiling water, omitting ice, and filling a
glass two-thirds full of boiling water.

1910 E. Moreno: Manual del cantinero. Seite 81. Irish whiskey toddy frio.

En un vaso pequeño échese lo siguiente:
Una cucharadita de azúcar disuelto en dos
copas de agua
Whiskey Jamicson’s ó Kinahan’s 1 copa
Añádase un pedazo de hielo y muévase bien el
contenido con una cuchara.

1910 E. Moreno: Manual del cantinero. Seite 82. Scotch whiskey toddy caliente.

En un vaso mediano caliente échese lo siguiente:
Una cucharada de azúcar disueito en poca
agua hirviendo
Whiskey escocés — ú otra marca 1 copa
Llénense las dos terceras partes del vaso con agua
hirviendo y ofrézcase la bebida.

1910 E. Moreno: Manual del cantinero. Seite 82. Scotch whiskey toddy frio.

Váyase echando cuanto sigue en un vaso mediano:
Una cucharadita de azúcar disuelto en me-
dia copa de agua
Whiskey escocés—ú otra marca 1 copa
Añádase un pedazo de hielo; mézclese bien el con-
tenido con una cuchara y ofrézciase la bebida.

1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 56. Hot Scotch Toddy.

1/2 teaspoonful of sugar
Dissolve with a little hot water
100% Scotch whiskey
Stir, grate a little nutmeg on top and serve.

1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 93. Whiskey Toddy.

1 teaspoonful sugar
1 teaspoonful water
100% of whiskey.
Dissolve sugar in a little water, add the whiskey, stir
with spoon and serve.

1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 18. Whiskey Toddy.

Use small glass.
One and one-half teaspoonfuls sugar dissolved
in a little water,
One jigger Highspire Whiskey.
Stir well, add small lump of ice. Grate a little
nutmeg on top.

1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 18. Irish Whiskey Toddy.

Make in the same way as a Whiskey Toddy,
using Irish Whiskey instead.

1911 George R. Washburne & Stanley Bronner: Beverages De Luxe. Old Fashioned Toddy.

Dissolve one-half lump of sugar
thoroughly.
One cube of ice.
One jigger of whisky.
Stir well and serve in toddy glass.

1911 George R. Washburne & Stanley Bronner: Beverages De Luxe. Old Kentucky Toddy.

Take a large silver goblet or a large
toddy glass.
Fill two-thirds full with small lumps
of ice (not too small, however).
Add one dessert spoonful of granulated
sugar that has been previously
dissolved in one teaspoonful of water.
Stir until there is a cold frost on cup.
Then fill with old Bourbon whisky,
saving room for one dessert spoonful of
fine peach brandy.
Top off with a long, very thin piece
of orange peel.

1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 37. Old Fashioned Toddy.

Use old fashioned cocktail glass.
1 teaspoon sugar with dash of seltzer.
2 or 3 small pieces of ice.
1 jigger of Old Bourbon Whiskey.
Stir gently, and serve with spoon in glass.

1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 56. Whiskey Toddy.

1 teaspoonful sugar.
1 teaspoonful water.
1 jigger of whiskey.
Dissolve sugar in a little water; add the
whiskey; stir with a spoon, and serve.

1912 Anonymus: Wehman Bros.’ Bartenders’ Guide. Seite 69. Old-fashioned Toddy.

(Use an old-style cocktail glass.)
One teaspoonful of sugar, dissolved in a little seltzer:
Two small pieces of ice,
One wine-glass of Bourbon whiskey.
Stir gently and serve with spoon in glass.

1912 Anonymus: Wehman Bros.’ Bartenders’ Guide. Seite 69. Old-fashioned Toddy.

(Use en old-style cocktail glass.)
One teaspoonful of sugar, dissolved in a little seltzer:
Two small pieces of ice,
One wine-glass of Bourbon whiskey.
Stir gently and serve with spoon in glass.

1912 Anonymus: Wehman Bros.’ Bartenders’ Guide. Seite 69. Whiskey Toddy.

Same as Brandy Toddy, substituting whiskey for brandy.

Seite 69. Brandy Toddy.

(Use a large bar glass.)
One-half teaspoonful of sugar, dissolved well in a little
water;
One or two lumps of broken ice,
One wine-glass of brandy.
Stir up well and serve. The proper way to serve this drink,
is to dissolve the sugar with a little water, put the spoon and
ice in the glass, and hand out the bottle of liquor to the cus-
tomer to help himself.
For Hot Brandy Toddy, omit the ice and use hot water.

1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 200. Whiskey Toddy.

Use small bar glass.
One teaspoonful sugar.
One wine-glass rye whiskey.
One lump ice.
Dissolve sugar in a little water, add whiskey and
ice and stir with spoon.
HOT WHISKEY TODDY is made by dissolving
sugar in boiling water, omitting ice, and filling a
glass two-thirds full of boiling water.

1912 Ignacio Doménech: El arte del cocktelero europeo. Seite 102. Whisky-Toddy.

(PROPORCIONES PARA UNA PERSONA)
Se prepara de igual forma que en la receta an-
terior. Sólo que en lugar de coñac se le echa igual
cantidad de Scotch-Whisky.

Seite 102. Brandy-Toddy.

(PROPORCION ES PARA UNA PERSONA)
Prepararse en una copa, alta, fina, una cucha-
rada de la que se toma el café, de azúcar en polvo,
disuelta con un poquito de agua. Añadir dos peda-
zos de hielo, una copa de las que se bebe el vino
de Madera, de coñac. Llénese con agua fresca fil-
trada. Mézclese bien y sírvase con una cuchara de
las del café.

1912 John H. Considine: The Buffet Blue Book. #140. Old-Fashioned Toddy.

Use old-fashioned cocktail glass; 1 tea-
spoon sugar with dash of seltzer, 2 or 3
small pieces of ice, 1 jigger of Old Bourbon
whiskey, Stir gently, and serve with spoon
in glass.

1912 John H. Considine: The Buffet Blue Book. #237. Whiskey Toddy.

One teaspoonful sugar, 1 teaspoonful wa-
ter, 1 jigger whiskey. Dissolve sugar in a
little water; add the whiskey; stir with a
spoon, and serve.

1912 Niels Larsen: 156 Recettes de boissons américaines. Seite 77. Whisky Toddy.

A préparer dans un verre à grog.]
Se prépare de la même manière que le Brandy
Toddy. Au lieu de cognac, mettez du scotch
whisky.

Seite 77. Brandy Toddy.

[A préparer dans un verre à grog.]
1 cuiller à café de sucre en poudre dissous
dans un peu d’eau. Ajoutez:
2 moréeau de glace.
1 verre à madère de cognac.
Remplissez d’eau fraiche.
Mélangez bien et servez avec une cuiller à
café.
Pour le «hot Brandy Toddy», mettez de l’eau
bouillante au lieu de glace.

1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 44. Rum Toddy, Hot.

Make the same as Hot Brandy Toddy, with Jamaica rum substituted for
cognac. (See Recipe No. 127.)

Seite 40. Brandy Toddy, Hot.

Dissolve a cube of sugar in a hot-water glass two-thirds full of boiling
water, fill the glass with cognac, add a slice of lemon and serve.

1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 46. Whiskey Toddy, Hot.

Make the same as Hot Brandy Toddy, substituting the desired brand of
whiskey for cognac. (See Recipe No. 127.)

Seite 40. Brandy Toddy, Hot.

Dissolve a cube of sugar in a hot-water glass two-thirds full of boiling
water, fill the glass with cognac, add a slice of lemon and serve.

1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 89. Long Toddy.

Dissolve a dessertspoonful of bar sugar in a highball glass in plain water,
add a piece of ice and a jigger of the desired brand of liquor; stir and serve.
A piece of lemon peel may also be added.

1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 89. Old Fashioned Toddy.

A LA GUS MELBOURNE, SPOKANE, WASH.
Into an old-fashioned heavy-bottomed bar-glass place a piece of loaf
sugar (a cube will do) and a little seltzer or plain water; muddle with a
toddy-stick until all the sugar has dissolved; add a piece of ice, a piece of
twisted lemon peel and a jigger of whiskey; stir and serve with ice water
on the side.

1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 90. Soft Toddy.

CALIFORNIA STYLE.
Cut the peel off half a lemon (the skin of a lime should never be used),
and place it in a small mixing-glass with a dessertspoonful of sugar and a
little effervescent water; mash the lemon peel with a muddler until all the
extract of the skin has been absorbed by the sugar and water. Then place a
small piece of ice in a small cut bar-glass, and pour a jigger of whiskey over
it; then add the lemon peel, sugar and water; grate nutmeg over the top
and serve.

1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 90. Soft Toddy.

NEW ORLEANS STYLE.
Into a small mixing-glass place a cube of sugar and a small piece of
lemon skin (not lime skin) about twice as large as you would use for a
cocktail; now add about two tablespoonfuls of boiling water and muddle well
with a bar spoon until all the oil has been boiled out of the rind and the
sugar has been dissolved; then add a jigger of good whiskey, and shake the
whole up in a shaker containing two or three lumps of ice until enough ice
has dissolved to make the drink large enough to fill a small cut bar-glass,
into which you then strain it; then with a fruit fork put the lemon skin in
the drink; grate a little nutmeg on top and you will then have compounded a
nectar fit for the gods.

1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 90. Toddy.

Half a teaspoonful of bar sugar dissolved in about two teaspoonfuls
of plain water, served with a small bar spoon and the desired brand of liquor
added, is a plain toddy. (See the following recipe.)

1912 William Boothby: The World’s Drinks and How to Mix Them. Seite 90. Whiskey Toddy.

Make the same as Brandy Toddy, with whiskey substituted for brandy.
(See Recipe No. 414.)

Seite 89. Brandy Toddy.

Place half a teaspoonful of sugar in a small bar-glass, and dissolve it in
about two teaspoonfuls of water; leave a small spoon in the glass and hand
the customer a bottle of cognac, allowing him to help himself. Serve ice water
on the side.

1913 Bartender’s Association of America: Bartenders’ Manual. Seite 46. Whisky Toddy.

(In toddy glass.) Dissolve one
lump of sugar in a little water; place spoon in
glass. Serve with bottle of whisky, allowing cus-
tomer to help himself.

1913 Bartender’s Association of America: Bartenders’ Manual. Seite 46. Whisky Toddy, Old Fashion.

(In old fashion
cocktail glass.) Small piece of ice; small spoonful
of sugar, dissolved in a little water; dash of lemon
juice; drink of whisky. Serve with spoon in glass.

1913 Carl A. Seutter: Der Mixologist. Seite 49. Whisky-Toddy, heiss.

In ein angewärmtes Grogglas gebe man 2 Stück Würfelzucker, darauf
fülle man es 3/4 voll mit heißem Wasser, löse den Zucker auf und fülle
das Glas mit Scotch- oder amerikanischem Whisky, je nach Wunsch des
Gastes, gebe eine Scheibe Zitrone hinein und serviere.

1913 Carl A. Seutter: Der Mixologist. Seite 50. Whisky-Toddy, kalt.

In ein Barglas gebe man 1 Teelöffel Zucker, löse diesen mit etwas
Wasser auf und füge hinzu: 1 kleines Weinglas Cognac, einige Stücke
Kristalleis; mische gut mit einem Barlöffel, seihe das Getränk in ein
Weinglas und fülle es mit Wasser auf.

Anmerkung: Statt Cognac soll es wohl Whisky heißen.

1913 Carl A. Seutter: Der Mixologist. Seite 50. Rum-Toddy, heiss.

Wie Whisky-Toddy, heiß. Gebrauche St. Croix- oder amerikanischen
Rum statt Whisky.

1913 Carl A. Seutter: Der Mixologist. Seite 50. Rum-Toddy, kalt.

Wie Whisky-Toddy, kalt. Gebrauche St. Croix- oder Jamaika-Rum.

1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 120. Kentucky-Toddy.

Wie Old fashioned Whisky-Toddy, man
streue Muskatnuß obenauf.

1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 150. New-England-Rum-Toddy.

Wie Old fashioned Whisky-
Toddy, gebrauche New- England – Rum statt Rye-Whisky.

1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 153. Old fashioned Whisky-Toddy.

In einen Whisky-Tumbler
gebe 1 Teelöffel Staubzucker, löse mit etwas Wasser
auf, gebe 1 Stck. Eis hinein, fülle auf mit Rye-Whisky,
Citronenspirale.

1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 209. Rum-Toddy.

Wie Arrac-Toddy, gebrauche Rum statt Arrac.

Seite 17. Arrac-Toddy.

In ein Mischglas löse man 1 Teelöffel Zucker
mit etwas Wasser, füge hinzu: 1 Cocktailglas Arrac,
2—4 Stck. Eis, rühren, in Toddyglas seihen und mit
kaltem Wasser auffüllen.

1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 210. Rye-Whisky-Toddy.

Wie Arrac-Toddy, gebrauche Rye-
Whisky statt Arrac.

Seite 17. Arrac-Toddy.

In ein Mischglas löse man 1 Teelöffel Zucker
mit etwas Wasser, füge hinzu: 1 Cocktailglas Arrac,
2—4 Stck. Eis, rühren, in Toddyglas seihen und mit
kaltem Wasser auffüllen.

1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 218. Scotch-Whisky-Toddy.

Wie Arrac-Toddy, gebrauche
Scotch-Whisky statt Arrac.

Seite 17. Arrac-Toddy.

In ein Mischglas löse man 1 Teelöffel Zucker
mit etwas Wasser, füge hinzu: 1 Cocktailglas Arrac,
2—4 Stck. Eis, rühren, in Toddyglas seihen und mit
kaltem Wasser auffüllen.

1913 Harry Montague: The Up-To-Date Bartender’s Guide. Seite 39. Whiskey Toddy.

Substitute whiskey for brandy and proceed as
for Brandy Toddy.

Seite 38. Brandy Toddy.

1 lump ice in whiskey glass.
1 teaspoonful bar sugar, dissolved.
1 jigger brandy.
Stir; serve.

1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 129. Kentucky Toddy.

Crush 1/2 Lump of Sugar with a little
Water in an Old Fashion Glass.
1 Jigger Green River Bourbon.
1 Lump Ice.
Stir.

1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 130. Pendennis Toddy.

Crush 1/2 Lump of Sugar with a little
Water in an Old Fashion Glass.
1 Jigger Bourbon.
1 Lump of Ice.

1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 130. Rum Toddy.

Same as Peach Toddy.
Use 1 Jigger Jamaica Rum instead of
Peach Brandy.

Seite 129. Peach Toddy.

Crush 1/2 Lump of Sugar in Old Fashion
Glass.
1 Jigger Peach Brandy.
1 Lump Ice.
1 Lemon Peel.

1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 130. Scotch Toddy.

Same as Rum Toddy.
Use Scotch Whiskey instead of Rum.

1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 130. Southern Toddy.

1/2 Lump of Sugar crushed in Old Fash-
ion Glass.
1 Jigger Bourbon.
1 Lemon Peel.
Stir.

1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 130. Whiskey Toddy.

Crush 1/2 Lump of Sugar with a little
Water in Old Fashion Glass.
1 Jigger Bourbon.
1 Lemon Peel.
Stir.

1914 Anonymus: New Bartender’s Guide. Seite 41. Old Fashioned Toddy.

Use old-fashioned cocktail-glass.
One teaspoonful of fine sugar dissolved in a
little seltzer.
One wine-glass of Bourbon whiskey.
Two small pieces of ice.
Stir gently; grate nutmeg on top and serve
with spoon.

1914 Anonymus: New Bartender’s Guide. Seite 62. Whiskey Toddy.

Use small bar-glass.
One teaspoonful of sugar dissolved in a little
hot water.
Two small lumps of ice.
Stir; place bottle and glass before customer
and allow him to help himself.

1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 78. Whiskey Toddy.

Into a toddy glass put
one lump of sugar
enough water to dissolve;
stir a little and add
one measure whiskey
one slice lemon.
Fill the glass with hot water, and stir
again.

1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 91. Old-Fashioned Toddy.

Use an old-fashioned toddy glass.
Put in
one cube of sugar
about a tablespoonful of siphon
water
two pieces lemon peel.
Press the peel with the back of a spoon
to extract the oil. Then add
one lump of ice
one measure whiskey;
stir and serve without straining.

1914 Ernest P. Rawling: Rawling’s Book of Mixed Drinks. Seite 95. Soft Toddy.

Into a mixing glass put
one cube of sugar
one large thick slice of lemon peel
two tablespoonsful boiling water,
one measure Bourbon whiskey.
After standing a few moments drop in
three or four lumps of ice, and shake
well. Strain into a claret glass, and
sprinkle a little nutmeg on top.

1914 George R. Washburne & Stanley Bronner: Beverages De Luxe. Old Fashioned Toddy.

Dissolve one-half lump of sugar
thoroughly.
One cube of ice.
One jigger of whisky.
Stir well and serve in toddy glass.

1914 George R. Washburne & Stanley Bronner: Beverages De Luxe. Old Kentucky Toddy.

Take a large silver goblet or a
large toddy glass.
Fill two-thirds full with small
lumps of ice (not too small, how-
ever).
Add one desert spoonful of granu-
lated sugar that has been previously
dissolved in one teaspoonful of wa-
ter.
Stir until there is a cold frost on
cup.
Then fill with old Bourbon whisky,
saving room for one dessert spoon-
ful of fine peach brandy.
Top off with a long, very thin
piece of orange peel

1914 Jacques Straub: Drinks. Seite 96. Kentucky Toddy.

Crush 1/2 lump of sugar with a little water in
an old fashion glass.
1 jigger bourbon.
1 lump ice. Stir.

1914 Jacques Straub: Drinks. Seite 96. Pendennis Toddy.

Crush 1/22 lump of sugar with a little water in
an old fashion glass.
1 jigger bourbon.
1 lump of ice.

1914 Jacques Straub: Drinks. Seite 96. Rum Toddy.

Same as Peach Toddy, except use 1 jigger Ja-
maica rum instead of peach brandy.

Seite 96. Peach Toddy.

Crush 1/2 lump of sugar in old fashion glass.
1 jigger peach brandy.
1 lump ice.
1 lemon peel.

1914 Jacques Straub: Drinks. Seite 96. Scotch Toddy.

Same as Rum Toddy, except use Scotch whiskey
instead of rum.

1914 Jacques Straub: Drinks. Seite 96. Southern Toddy.

1/2 lump of sugar crushed in old fashion glass.
1 jigger bourbon.
1 lemon peel. Stir.

1914 Jacques Straub: Drinks. Seite 96. Whiskey Toddy.

Crush 1/2 lump of sugar with a little water in
old fashion glass.
1 jigger bourbon.
1 lemon peel. Stir.

1915 John B. Escalante: Manual del cantinero. Seite 67. Ron Bacardi Toddy.

(Ron bacardi todi)
Procédase como para el “Gin Toddy” empleando el ron
en lugar de la ginebra.

Seite 67. Gin Toddy.

(Yin todi)
Procédase como para el “Brandy Toddy” empleando la
ginebra en lugar del coñac.

Seite 67. Brandy Toddy.

(Brandi todi)
USE UN VASO MEDIANO
Disuélvase una cucharadita de azúcar en un poco de
agua, y agregúese:
Hielo . . . . . . . . . . . . . . 2 pedazos.
Coñac . . . . . . . . . . . . 1 copa mediana.
Acábese de llenar el vaso con agua natural, mézclese
con una cuchara, y sírvase.

1915 John B. Escalante: Manual del cantinero. Seite 67. Whiskey Toddy.

(Guisqui todi)
Procédase como para d “Ron Bacardi Toddy” emplean-
do el whiskey en lugar del ron.

1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 147. Hot Scotch Toddy.

1/2 teaspoonful of sugar
Dissolve with a little hot water
100% Scotch Whiskey.
Stir, grate a little nutmeg on top.

1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 147. Kentucky Toddy.

Crush 1/2 a lump of sugar with a little water in an old
fashioned glass.
100% Bourbon
1 lump of ice. Stir.

1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 147. Pendennis Toddy.

Crush 1/2 lump of sugar with a little water in an old-fashioned
glass.
100% Bourbon.
1 lump of ice.

1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 147. Rum Toddy.

Same as Peach Toddy, except use 100% Jamaica Rum
instead of the Peach Brandy.

Seite 147. Peach Toddy.

Crush 1/2 lump of sugar in old fashioned glass
100% Peach Brandy
1 lump of ice.
1 lemon peel.

1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 147. Scotch Toddy.

Same as Peach Toddy, except use Scotch Whiskey in-
stead of the Peach Brandy.

Seite 147. Peach Toddy.

Crush 1/2 lump of sugar in old fashioned glass
100% Peach Brandy
1 lump of ice.
1 lemon peel.

1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 148. Southern Toddy.

1/2 lump of sugar crushed in old fashioned glass.
100% Bourbon
1 lemon peel. Stir.

1916 Jacob Abraham Grohusko. Jack’s Manual. Seite 148. Whiskey Toddy.

1 teaspoonful of sugar
1 teaspoonful of water
100% Whiskey.
Dissolve sugar in a little water, add the whiskey, stir
with spoon and serve.

1917 Jacob A. Didier: The Reminder. Seite 91. Old-Fashioned Whiskey Toddy.

Use old-fashioned cocktail glass.
1 teaspoonful of sugar dis-
solved in a little water.
1 or 2 pieces of ice.
Twist a piece of lemon peel in
the glass.
1 drink of whiskey.
Serve with a small bar spoon in
the glass.

1917 Jacob A. Didier: The Reminder. Seite 92. Kentucky Toddy.

Made the same as Old-fashioned
Whiskey Toddy, adding a little nut
meg.

1917 Jacob A. Didier: The Reminder. Seite 92. New England Rum Toddy.

Made the same as Old-fashioned
Whiskey Toddy, using New England
rum in place of whiskey.

1917 Jacob A. Didier: The Reminder. Seite 105. Whiskey Toddy.

Put into a whiskey glass.
1 teaspoonful of sugar.
1 small piece of ice.
Serve same as plain whiskey, leav-
ing spoon in glass.

1918 Anonymus: „Home Brewed“ Wines and Beers and Bartender’s Guide. Seite 29. Whiskey Toddy.

(Use small bar glass.)
One-half tableepoonful powdered
sugar, dissolved in water; a piece of
ice; 1 wine-glass whiskey.
Stir and serve; or dissolve the sugar
in the glass with a little water, and set
the bottle of whiskey before the cus-
tomer.

1920 Anonymus: Down the Hatch. Seite 25. Whiskey Toddy.

1/2 lump of Sugar 2 tsps Water
. 1 small lump of Ice
Pour in desired quantity of Whiskey.

1920 Anonymus: Good Cheer. Seite 68. Kentucky Toddy.

Crush 1/2 lump of sugar with a little water in
an old fashion glass.
1 shot bourbon.
1 lump ice. Stir.

1920 Anonymus: Good Cheer. Seite 68. Rum Toddy.

Same as Peach Toddy, except use 1 shot Ja­-
maica rum instead of peach brandy.

Seite 68. Peach Toddy.

Crush 1/2 lump of sugar in old fashion glass.
1 shot peach brandy.
1 lump ice.
1 lemon peel.

1920 Anonymus: Good Cheer. Seite 68. Scotch Toddy.

Same as Rum Toddy, except use Scotch whis­-
key instead of rum.

1920 Anonymus: Good Cheer. Seite 68. Southern Toddy.

1/2 lump of sugar crushed in old fashion glass.
1 shot bourbon.
1 lemon peel. Stir.

1920 Anonymus: Good Cheer. Seite 68. Whiskey Toddy.

Crush 1/2 lump of sugar with a little water in
old fashion glass.
1 shot bourbon.
1 lemon peel. Stir.

1920 Carl A. Seutter: Der Mixologist. Seite 49. Whisky-Toddy, heiß.

In ein angewärmtes Grogglas gebe man 2 Stück Würfelzucker,
darauf fülle man es 3/4 voll mit heißem Wasser, löse den Zucker
auf und fülle das Glas mit Scotch- oder amerikanischem Whisky, je
nach Wunsch des Gastes, gebe eine Scheibe Zitrone hinein und
serviere.

1920 Carl A. Seutter: Der Mixologist. Seite 50. Whisky-Toddy, kalt.

In ein Barglas gebe man 1 Teelöffel Zucker, löse diesen mit etwas
Wasser auf und füge hinzu: 1 kleines Weinglas Cognac, einige Stücke
Kristalleis; mische gut mit einem Barlöffel, seihe das Getränk in ein
Weinglas und fülle es mit Wasser auf.

1920 Carl A. Seutter: Der Mixologist. Seite 50. Rum-Toddy, heiß.

Wie Whisky-Toddy, heiß. Gebrauche St. Croix- oder amerika­-
nischen Rum statt Whisky.

1920 Carl A. Seutter: Der Mixologist. Seite 50. Rum-Toddy, kalt.

Wie Whisky-Toddy, kalt. Gebrauche St. Croix- oder Jamaika-Rum.

1920 Mazzon Ferruccio: Guida del barman mixer. Seite 67. Whysky Toddy.

Si prepara come i precedenti; Come li-
quore si aggiunga il Whysky invece del
Cognac.
NB. Si possono servire tutti caldi: riscal-
dando il bicchiere ed usando invece di ac-
qua fredda, dell’acqua bollente ed al po-
sto di zucchero in polvere si mettono 2 o 3
pezzetti del medesimo.

Seite 66. Brandy Toddy.

In un bicchiere a grog con un po’ d’ac-
qua sciogliete:
1 cucchiaino di zucchero in polvere
1 goccia d’Angostura
1 bicchiere a madera di Cognac.
Mettete 2 o 3 pezzi di ghiaccio e riempite
d’acqua.

1920 Niels Larsen: 156 recettes de boissons américaines. Seite 77. Whisky Toddy.

[A préparer dans un verre à grog.]
Se prépare de la même manière que le Brandy
Toddy. Au lieu de cognac, mettez du scotch
whisky.

Seite 77. Brandy Toddy.

[A préparer dans un verre à grog.]
1 cuiller à café de sucre en poudre dissous
dans un peu d’eau. Ajoutez:
2 morceau de glace;
1 verre à madère de cognac.
Remplissez d’eau fraîche.
Mélangez bien et servez avec une cuiller à
café.
Pour le « hot Brandy Toddy » mettez de l’eau
bouillante au lieu de glace.

1921 Adolphe Torelli: Guide du barman. Seite 46. Dewey Hot Toddy.

Dans un verre à grog,
une cuilleiée de sucre, un verre à madère de
whisky, emplir d’eau bien chaude, remeur, gar-
nir tranche citron et servez.

1921 Adolphe Torelli: Guide du barman. Seite 95. Rum Toddy (Cold).

Dans un grand verre à
pied, une cuillère à café de sucre en poudre, trois
traits angustura, un verre de rhum, quelqus pe-
tits morceaux de glace, emplir avec eau fraîche,
remuer et servez.

1921 Adolphe Torelli: Guide du barman. Seite 95. Rum Toddy (Hot).

Dans un verre à grog,
deux morceaux de sucre, trois traits angustura,
un verre de rhum, emplir d’eau bouillante, et
servez avec petite cuillère.

1921 Adolphe Torelli: Guide du barman. Seite 119. Whisky Toddy.

Dans un verre à grog, une
cuiller à bouche de sirop d’ananas, un trait an-
gustura, un verre à madère de whisky, emplir
avec eau chaude ou glacée, suivant comme est
demandé (hot or gold), remuer et servez.

1922 M. E. Steedman: Home-made Beverages and American Drinks. Seite 79. Toddy.

Put the thinly pared rind of 2 lemons into a
bowl with 4 oz. sugar, and a pint of boiling
water. When cold, strain, add a sliced and
peeled peach, or 4 or 5 strawberries, a pint of
good old Jamaica rum, and a little shaved ice
and serve.

1922 M. E. Steedman: Home-made Beverages and American Drinks. Seite 87. Toddy.

Soak the thinly pared rind of a large lemon
in a gill of water for 6 hours, then strain, add
a thin slice of pineapple, five ripe strawberries,
2 oz. shaved ice, and 2 gills of Jamaica rum.

1922 Robert Vermeire: Cocktails. Seite 87. Toddies.

THESE drinks can be served hot or cold by
using respectively hot water or ice and cold
water.
Dissolve sugar and water in a small
tumbler, put ice in glass, add 1/2 gill of the
liquor desired.
The hot toddies are generally served with
a slice of lemon on top. In France they are
called “Grogs.”

1922 W. Slagter: Hoe maakt men american plainen fancy drinks. Seite 187. Rum Toddy.

Behandelen als recept No. 632, neemt
in plaats van Arak – Rum.

Seite 185. 632. Arak Toddy.

Ongeveer een portglas Arak
Een glas en een karaftje koud of warm
water.
Citroenschijfje of suiker alleen op ver-
langen.

1922 W. Slagter: Hoe maakt men american plainen fancy drinks. Seite 188. Whisky Toddy.

Behandelen als recept No. 632, neemt
in plaats van Arak – Canadianclub
Whisky.

Seite 185. 632. Arak Toddy.

Ongeveer een portglas Arak
Een glas en een karaftje koud of warm
water.
Citroenschijfje of suiker alleen op ver-
langen.

1923 P. Dagouret: Le barman universel. Seite 91. Toddies.

Le toddy, boisson mi-longue, genre de grog, se pré­-
pare de deux façons:
Froid, avec eau fraîche, quelques morceaux de glace,
Servir avec chalumeaux.
Chaud, dans le verre réchauffé, avec eau bouillante,
Servir avec petite cuiller.
En aucune circonstance on ne doit ajouter du citron:
jus, tranche ou zeste dans un toddy. Si l’on orne d’une
tranche d’orange, qu’elle ne soit pas acide.

1923 P. Dagouret: Le barman universel. Seite 93. Rhum Toddy (Cold).

Dans le verre n° 4:
1 cuiller à café sucre en poudre.
1 cuiller à café d’eau pour dissoudre.
3 gouttes angostura.
1 verre à liqueur de rhum.
2 ou 3 morceaux de glace.
Emplir d’eau froide. Remuer.
Garnir d’une tranche d’orange. Pailles.

1923 P. Dagouret: Le barman universel. Seite 93. Rhum Toddy (Hot).

Dans le verre n° 7, réchauffé:
1 cuiller à café sucré en poudre.
3 gouttes angostura.
1 verre à liqueur de rhum.
Emplir d’eau bouillante. Remuer.
Garnir d’une tranche d’orange. Cuiller.

1923 P. Dagouret: Le barman universel. Seite 93. Whisky Toddy (Cold).

Dans le verre n° 4:
1 cuiller à café sucre en poudre.
1 cuiller à café d’eau pour dissoudre.
3 gouttes angostura.
1 verre à liqueur de whisky.
2 ou 3 morceaux de glace.
Emplir d’eau froide. Remuer.
Orner d’une tranche d’orange. Pailles.

1923 P. Dagouret: Le barman universel. Seite 93. Whisky Toddy (Hot).

Dans le verre n° 7, réchauffé.
1 cuiller à bouche sucre en poudre.
3 gouttes angostura.
1 verre à liqueur whisky.
Emplir d’eau bouillante: Remuer.
Orner d’une tranche d’orange. Cuiller.

1924 A. Brehmer: Das Mixerbuch. Seite 34. Toddy.

Eine Mischung von Rum, Zucker, geriebener
Muskatnuß und siedendem Wasser. Siehe auch Toddy,
kalt.

1924 A. Brehmer: Das Mixerbuch. Seite 37. Whiskey Toddy.

Man tue in einen 1/2 Liter fassenden
Becher 1 Dessertlöffel voll Ale und 2 Zitronenscheiben,
stelle 1 Weinglas voll Whiskey mitten in den Becher,
gieße siedendes Wasser auf dasselbe, so daß die Flüssig-
keit über den Rand des Glases in den Becher läuft und
gieße solange zu, bis der Becher fast voll ist, entferne
sodann das Glas nebst Inhalt, zuckere nach Belieben
und richte an.

1924 A. Brehmer: Das Mixerbuch. Seite 108. Toddy.

Man schäle 2 große Zitronen, lasse die Scha-
len mit 250 g Zucker in 1/2 Liter Wasser tüchtig aus-
ziehen, entferne die Schalen sodann, füge 1 Ananas-
scheibe oder Pfirsich, einige schöne Erdbeeren oder
dergleichen, 1/2 Liter besten Rum und etwas geschabtes
Eis zu und richte an.

1924 Antonio (Tony) Fernández: Manual del barman. Seite 51. Whisky Toddy.

En un vasito tipo cocktail,
échese un terrón de azúcar, una cucharada de agua
y dilúyase con una cucharita, un trozo de hielo,
una copa de Whisky y una rebanada de limón; se
sirve tal cual.

1924 M. E. Steedman & C. H. Senn: President. Seite 39. Toddy.

Put the thinly pared rind of 2 lemons into
a bowl with 4 oz. sugar, and 1 pint of boiling
water. When cold, strain, add a sliced and
peeled peach, or 4 or 5 strawberries, 1 pint of
good old Jamaica rum, and a little shaved ice
and serve.

1925 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. Seite 49. Whisky-Toddy, heiß.

In ein angewärmtes Grogglas gebe man 2 Stück Würfelzucker,
darauf fülle man es 3 /4 voll mit heißem Wasser, löse den Zucker
auf und fülle das Glas mit Scotch- oder amerikanischem Whisky, je
nach Wunsch des Gastes, gebe eine Scheibe Zitrone hinein und
serviere.

1925 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. Seite 50. Whisky-Toddy, kalt.

In ein Barglas gebe man 1 Teelöffel Zucker, löse diesen mit etwas
Wasser auf und füge hinzu: 1 kleines Weinglas Cognac, einige Stücke
Kristalleis; mische gut mit einem Barlöffel, seihe das Getränk in ein
Weinglas und fülle es mit Wasser auf.

1925 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. Seite 50. Rum-Toddy, heiß.

Wie Whisky-Toddy, heiß. Gebrauche St. Croix- oder amerika-
nischen Rum statt Whisky.

1925 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. Seite 50. Rum-Toddy, kalt.

Wie Whisky-Toddy, kalt. Gebrauche St. Croix- oder Jamaika-Rum.

1927 Adolphe Torelli: American Drinks Dictionary. Seite 61. Dewey Hot Toddy.

Dans un verre à
grog, une cuillère de sucre, un verre à madère de
Whisky, remplir d’eau bouillante, remuer, gar-
nir d’une tranche de citron.

1927 Adolphe Torelli: American Drinks Dictionary. Seite 92. Irish Whisky Toddy.

Dans un petit
gobelet en cristal, glace pilée, une cuillère de sucre
en poudre, un peu d’ eau, un verre d’lrish Whisky,
remuer. Chalumeaux.

1927 Adolphe Torelli: American Drinks Dictionary. Seite 144. Rhum Toddy (Cold).

Dans un grand
verre à pied, une cuillère de sucre, trois traits
d’Angustura, un verre de Rhum; remplir d’eau
glacée, remuer, servir avec des chalumeaux.

1927 Adolphe Torelli: American Drinks Dictionary. Seite 144. Rhum Toddy (Hot).

Dans un verre à
grog, trois traits d’Angustura, un verre de Rhum,
une cuillère de sucre, remplir d’eau bouillante,
remuer et servir.

1927 Adolphe Torelli: American Drinks Dictionary. Seite 145. Rye Whisky Toddy.

Dans un verre à
grog, une cuillère à bouche de sirop d’Ananas, un
trait d’Angustura, un verre de Rye-Whisky, rem-
plir d’eau glacée, ou d’eau bouillante, suivant la
demande. (Hot or Cold.)

1927 Adolphe Torelli: American Drinks Dictionary. Seite 151. Scotch Whisky Toddy.

Dans un verre
en cristal, une cuillère de sucre. Dissoudre avec
un peu d’eau. Ajouter un verre de Scotch-Whisky.
Remplir avec de l’eau glacée ou bouillante suivant
que l’on désire (hot or cold).

1927 Adolphe Torelli: American Drinks Dictionary. Seite 182. Whisky Toddy.

Dans un verre à grog,
une cuillère de sirop d’Ananas, un trait d’Angus-
tura, un verre de Whisky, remplir avec de l’eau
chaude ou glacée suivant le désir.

1927 Anonymus: El arte de hacer un cocktail. Seite 161. Kentucky Toddy.

Disuélvase 1/2 terrón de azúcar con poquito de
agua en vaso grande. — Vasito de whiskey
Bourbon, pedazo de hielo y revuélvase.

1927 Anonymus: El arte de hacer un cocktail. Seite 162. Pendennis Toddy.

Disuélvase 1/2 terrón de azúcar con po-
quito de agua en vaso grande.
Vasito de whiskey Bourbon.
Pedazo de hielo.

1927 Anonymus: El arte de hacer un cocktail. Seite 162. Rum Toddy.

Disuélvase 1/2 terrón de azúcar en vaso
grande con poquito de agua.
Vasito de ron.
Pedazo de hielo.
Cascara de limón.

1927 Anonymus: El arte de hacer un cocktail. Seite 162. Scotch Toddy.

Disuélvase 1/2 terrón de azúcar en vaso
grande con poca agua.
Vasito de whiskey Escocés.
Pedazo de hielo.
Cáscara de limón.

1927 Anonymus: El arte de hacer un cocktail. Seite 163. Whiskey Toddy.

Disuélvase 1/2 terrón de azúcar con
poquito de agua en vaso grande.
Vasito de whiskey Bourbon.
Cáscara de limón y revuélvase.

1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 84. Whisky Toddy.

This is made the same as the Brandy Toddy,
substituting whisky for brandy.

Seite 84. Brandy Toddy.

Put into a small tumbler a teaspoonful of icing
sugar, half a wineglass of water, and one wine
glass of brandy; add a small lump of ice, mix
with a spoon, and add half a slice of lemon.

1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 99. Rum Toddy.

This is made the same as Brandy Toddy,
substituting Jamaica, Santa Cruz or white rum
for brandy.

Seite 98. Brandy Toddy.

Put into a small tumbler a teaspoonful of icing
sugar and one wineglass of brandy; fill the
tumbler about two thirds with boiling water,
and add a small piece of the peel of a lemon.

1927 Frederick Davies & Seymour Davies: Drinks of all Kinds. Seite 99. Whisky Toddy.

This is made the same as Brandy Toddy,
substituting Scotch or Irish whisky for
brandy.

Seite 98. Brandy Toddy.

Put into a small tumbler a teaspoonful of icing
sugar and one wineglass of brandy; fill the
tumbler about two thirds with boiling water,
and add a small piece of the peel of a lemon.

1927 Judge Jr.: Here’s How!. Seite 52. A Hot Toddy.

THIS is included for Grandma
and Grandpa:
1 jigger of rye, brandy or rum;
the juice of half a lemon;
1 lump of sugar;
fill up the highball glass with hot
water.

1927 Paul E. Lowe: Drinks. Seite 62. Kentucky Toddy.

Into a heavy tumbler drop 1 lump ice
and add:
1 lump loaf sugar, which has been
dissolved in little water.
1 jigger whiskey.
Stir well and serve with the spoon in
the glass.

1927 Paul E. Lowe: Drinks. Seite 69. Old-Fashioned Toddy.

Proceed the same as for Kentucky
Toddy, but grate nutmeg on top be­-
fore serving.

1927 Paul E. Lowe: Drinks. Seite 95. Whiskey Toddy.

Into a whiskey glass drop 1 lump
cracked ice.
1 teaspoonful bar sugar dissolved in
little water.
Stir; place the bottle before the cus­-
tomer and allow him to pour his own
drink.

1927 Pedro Chicote: El bar americano en España. Seite 144. Whisky-Toddye (Caliente.).

Prepárese en un vaso de whisky:
1 cucharada de azúcar en polvo.
1 copa de las de licor de whisky escocés.
1 rodaja grande de limón.
Añádasele una discreta cantidad de agua hir-
viendo y sírvase acompañado de una cucharilla
de las de café.

1928 Charles Nicholas Reinhardt: „Cheerio!“. Seite 39. Hot Whiskey Toddy.

Dissolve a teaspoonful of sugar with boiling water
in a large bar glass. Add one wine-glass of Bourbon
or Rye whiskey, and fill up with boiling water.

1928 Charles S. Warnock: Giggle Water. Seite 60. Cold Whiskey Toddy.

(Use small bar-glass)
Take 1 teaspoonful of fine white sugar
1 wine-glass of Bourbon, or rye whiskey
1 lump of ice
Dissolve the sugar in the water, add the whiskey and
ice, and stir with a spoon.
To make HOT WHISKEY TODDY, dissolve the
sugar in boiling water, omit the ice, and pour boiling
water into the glass, imtil it is two-thirds hot

1928 Charles S. Warnock: Giggle Water. Seite 60. Cold Irish Whiskey Toddy.

(Use small bar-glass)
Take 1 teaspoonful of fine white sugar
1 wine-glass of Kinahan’s L.L. or Jamieson’s
whiskey
2 wine-glasses of water
1 lump of ice
Dissolve the sugar in the water, add the whiskey and
ice, and stir with a spoon. This is a delicious drink if
made with either of the above brands of whiskey, pref-
erably the first.

1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 140. Whiskey Toddy.

Use small bar glass
One teaspoonful of sugar. One wineglass of whiskey.
One-half wineglass of water. One small lump of ice.
STIR with a spoon.

1928 Judge Jr.: Here’s How! Seite 56. A Hot Toddy.

THIS is included for Grandma
and Grandpa:
1 jigger of rye, brandy or rum;
the juice of half a lemon;
1 lump of sugar;
fill up the highball glass with hot
water.

1928 Pedro Chicote: Cocktails. Seite 336. Dewey-Toddye.

Prepárese en vaso de grog:
1 cucharada de azúcar.
1 vaso de los de jerez de whisky.
El resto, de agua caliente.
Remuévase y añádase una rodaja de limón.

1928 Pedro Chicote: Cocktails. Seite 337. Whisky-Toddye (caliente).

Prepárese en un vaso de whisk y:
1 cucharada de azúcar en polvo.
1 copa de las de licor de whisky escocés.
1 rodaja grande de limón.
Añádasele una discreta cantidad de agua hir=
viendo y sírvase acompañado de una cúcharilla
de las de café.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 61. Dewey Hot Toddy.

Dans un verre à
grog, une cuillère de sucre, un verre à madère de
Whisky, remplir d’eau bouillante, remuer, gar-
nir d’une tranche de citron.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 92. Irish Whisky Toddy.

Dans un petit
gobelet en cristal, glace pilée, une cuillère de sucre
en poudre, un peu d’eau, un verre d’Irish Whisky,
remuer. Chalumeaux.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 144. Rhum Toddy (Cold).

Dans un grand
verre à pied, une cuillère de sucre, trois traits
d’Angustura, un verre de Rhum; remplir d’eau
glacée, remuer, servir avec des chalumeaux.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 144. Rhum Toddy (Hot).

Dans un verre à
grog, trois traits d’Angustura, un verre de Rhum,
une cuillère de sucre, remplir d’eau bouillante,
remuer et servir.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 145. Rye Whisky Toddy.

Dans un verre à
grog, une cuillère à bouche de sirop d’Ananas, un
trait d’Angustura, un verre de Rye-Whisky, rem-
plir d’eau glacée, ou d’eau bouillante, suivant la
demande (Hot or Cold.)

1929 Adolphe Torelli: American Drinks Dictionary. Seite 151. Scotch Whisky Toddy.

Dans un verre
en cristal, une cuillère de sucre. Dissoudre avec
un peu d’eau. Ajouter un verre de Scotch-Whisky.
Remplir avec de l’eau glacée ou bouillante suivant
que l’on désire (hot or cold).

1929 Adolphe Torelli: American Drinks Dictionary. Seite 182. Whisky Toddy.

Dans un verre à grog,
une cuillère de sirop d’Ananas, un trait d’Angus-
tura, un verre de Whisky, remplir avec de l’eau
chaude ou glacée suivant le désir.

1929 Anonymus: Life and Letters of Henry William Thomas. Seite 44. Whiskey Toddy.

In a whiskey glass place a half teaspoon of sugar with
a little water to dissolve it; then one or two pieces of ice and a wine
glass of whiskey, stirring with a spoon. (The old barkeep used to poise
the long handled bar-spoon with its bowl in the glass and its handle-end
pressed against the ball of his index finger while he adroitly revolved the
spoon forward and back with his thumb and second finger.)

1929 Frank Shay: Drawn form the Wood. Seite 179. Hot Toddy.

One part brandy, whiskey or gin
One part boiling water
Add brandy to boiling water, stir thoroughly and serve
in medium glass with nutmeg grated on top

1929 Jerry Thomas: The Bon Vivant’s Companion. Seite 140. Whiskey Toddy.

Use small bar glass
One teaspoonjul of sugar. One wineglass of whiskey.
One-half wineglass of water. One small lump of ice.
Stir with a spoon.

1929 P. Dagouret: Le Barman Universel. Seite 95. Rhum Toddy (Cold).

Dans le verre n° 4:
1 cuiller à café sucre en poudre.
1 cuiller à café d’eau pour dissoudre.
3 gouttes angostura.
1 verre à liqueur de rhum.
2 ou 3 morceaux de glace.
Emplir d’eau froide. Remuer.
Garnir d’une tranche d’orange. Pailles.

1929 P. Dagouret: Le Barman Universel. Seite 95. Rhum Toddy (Hot).

Dans le verre n° 7, réchauffé:
1 cuiller à café sucre en poudre.
3 gouttes angostura.
1 verre à liqueur de rhum.
Emplir d’eau bouillante. Remuer.
Garnir d’une tranche d’orange. Cuiller.

1929 P. Dagouret: Le Barman Universel. Seite 95. Whisky Toddy (Cold).

Dans le verre n° 4:
1 cuiller à café sucre en poudre.
1 cuiller à café d’eau pour dissoudre.
3 gouttes angostura.
1 verre à liqueur de whisky.
2 ou 3 morceaux de glace.
Emplir d’eau froide. Remuer.
Orner d’une tranche d’orange. Pailles.

1929 P. Dagouret: Le Barman Universel. Seite 95. Whisky Toddy (Hot).

Dans le verre n° 7, réchauffé:
1 cuiller à bouche sucre en poudre.
3 gouttes angostura.
1 verre à liqueur whisky.
Emplir d’eau bouillante. Remuer.
Orner d’une tranche d’orange. Cuiller.

1929 Schürger Rezsö: A Mixer. Seite 21. Toddy Grogg.

1 pohár rum, 1 pohár cognac, 1 pohár Whisky
kevés cukor, egy kis muskát dió és viz, egy csepp
cltromIé (esetleg reszelt citromhéj) egy kis vörös-
bor és törött jég, felszoIgáIni. (eper, ananász vagy
barackkal lebet disziteni).

1929 Stanley Wisdom: Rubayat of Canada. Seite 6. Corby’s Hot Toddy.

One teaspoonful sugar.
One wineglass Corby’s Special Selected Whisky.
Yolk of one egg.
Mix sugar, whisky and egg in glass. Fill half full
with boiling water. Grate a little nutmeg on top
and serve.

1930 Anonymus: For Home Use. Seite 21. Toddy (Cold).

Place the peel cut from half a Lemon
in a mixing glass with a dessert-
spoonful of Syrup and a little Soda
Water. Mash the Lemon peel
until the extract from the skin has
been absorbed by the syrup and
water. Then place a piece of ice in
a small tumbler and pour a wine-
glass of Whisky over it; then strain
and add the Lemon peel essence,
sugar and water, and serve; or if
preferred, use a large tumbler and
fill up with Apollinaris or Soda
Water.

1930 Charles Nicholas Reinhardt: „Cheerio!“. Seite 32. Hot Whiskey Toddy.

Dissolve a teaspoonful of sugar in boiling water, in a
large bar glass. Add one wine-glass of Bourbon or Rye
whiskey, and fill up with boiling water.

1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. Seite 88. Hot Toddy.

Over in England even great-grandmothers drink
this one. What’s more, a good many of them will
swear that it’s the only thing that keeps them alive.
Well, after we’ve become great-grandmothers I
think we’ll need HOT TODDYS, too!

One part Brandy, Whiskey or Gin
One part Boiling Water
Add Brandy to Boiling Water, stir thor­-
oughly and serve in medium glass with
Nutmeg grated on top

1930 F. Koki: Cocktails. Whisky-Toddy-heiss.

In ein angewärmtes Grogglas gebe man 2 Stück Würfel-
zucker, darauf fülle man es 3/4 voll mit heissem Wasser, löse den Zucker
auf und fülle das Glas mit Scotch-Whisky oder amerikanischen Whisky,
je nach Wunsch des Gastes, gebe eine Scheibe Zitrone hinein und serviere.

1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 132. Rum Toddy. Rye Toddy. Scotch Toddy.

Igual al Peach Toddy, usándose los licores que
se citan.

Seite 132. Peach Toddy.

Igual al Apple Toddy, usándose peach brandy
en vez de apple jack.

Seite 131. Apple Toddy.

Macháquese medio terrón de azúcar con un po-
quito de agua en el vaso.
Pedazo de hielo.
Vasito de applejack.
Cascarita de limón.
Revuélvase y sírvase.

1930 Harry Craddock: The Savoy Cocktail Book. Seite 186. Whisky Toddy.

1 Teaspoonful of Sugar.
1/2 Wineglass of Water.
1 Wineglass of Whisky.
1 Small Lump of Ice.
Stir with a spoon, and serve.

1930 Jere Sullivan: The Drinks of Yesteryear. Seite 48. Old-Fashioned Whiskey [Toddy].

Use an old-fashioned Whiskey glass; 1/2 lump of sugar;
a little water; lump of ice; a slice of lemon peel; a drink
of Whiskey; stir with spoon and drink.

1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 78. Rum Toddy.

Dissolve four pieces of sugar in a tumbler
and add:
One glass of Jamaica Rum.
Fill up with boiling water, add two slices of
lemon, serve with a bar spoon.

1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 78. Whisky Toddy.

Dissolve four pieces of sugar in a tumbler
and add:
One glass ot Whisky.
Fill up with boiling water, add a slice of lemon,
serve with a bar spoon.

1930 Pedro Chicote: La ley mojada. Seite 356. Dewey-Toddye.

Prepárese en vaso de grog:
1 cucharada de azúcar.
1 vaso de los de jerez de whisky.
El resto, de agua caliente.
Remuévase y añádase una rodaja de limón.

1930 Pedro Chicote: La ley mojada. Seite 357. Whisky-Toddye (caliente).

Prepárese en un vaso de whisky:
1 cucharada de azúcar en polvo.
1 copa de las de licor de whisky escocés.
1 rodaja grande de limón.
Añádasele una discreta cantidad de agua hir-
viendo y sírvase acompañado de una cucharilla de
las de café.

1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 102. Toddies.

Choice of Liquor . . . . . 1 jigger Sugar Syrup . . . . . . . . . 1 dash
Twist and place one piece lemon peel in short highball glass. Add lump of
ice, choice of liquor, dash of syrup and stir well. Fill with chilled water
and serve with spoon. (N. B.—Grated nutmeg may be dusted over top.)

1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 136. Toddies.

Choice of Liquor . . . . . 1 jigger Sugar Syrup . . . . . . . . 1 dash
Hot Water . . . . . . . . . . to fill Nutmeg . . . . . . . . . . . . to taste
Stir well in highball glass, adding hot water to fill. Twist lemon peel
over, grate nutmeg over and serve with spoon.

1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 198. Hot Whiskey Toddy.

One lump Sugar, dissolved in hot
Water
One jigger Whiskey
Fill two-thirds with hot Water

1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 200. Kentucky Toddy.

(whiskey)
One-half lump Sugar
Two spoonfuls Water
One jigger Kentucky Whiskey

1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 110. Whisky-Toddy.

(Proporciones para una persona)
Se prepara de igual forma que en la receta anterior. Sólo que
en lugar de coñac se le echa igual cantidad de Scotch-Whisky.

Seite 109. Vorheriges Rezept: Brandy-Toddy.

(proporciones para una persona)
Prepararse en una copa, alta, fina, una cucharada de las
que se toma el café, de azúcar en polvo, disuelta con un poqui-
to de agua. Añadir dos pedazos de hielo, una copa de las que
se bebe el vino de Madera, de coñac. Llénese con agua fresca
filtrada. Mézclese bien y sírvase con una cuchara de las del cafe.

1931 Louis Leospo: Traité d’industrie hotelière. Seite 648. Toddies.

Les toddies, comme les sours, peuvent être préparés chauds ou
froids.
Préparation. — Dans un tumbler moyen, on verse une cuillerée à
café de sucre en poudre, 2 gouttes d’angostura-bitter, 1 verre de la
liqueur demandée (qui donne le nom au toddy); on remplit le tumbler
aux 3/4 de glace pilée, si le toddy est froid, ou avec de l’eau bouillante,
si le toddy est chaud. On remue ensuite le mélange avec une cuillère.

1931 Louis Leospo: Traité d’industrie hotelière. Seite 648. Rhum-toddy.

1 cuillerée à café de sucre en poudre.
2 gouttes d’angostura-bitter.
1 verre à liqueur de rhum.

1931 Louis Leospo: Traité d’industrie hotelière. Seite 649. Whisky-toddy.

1 cuillerée à café de sucre en poudre.
2 gouttes d’angostura-bitter.
1 verre à liqueur de whisky.

1931 Virginia Elliott & Phil D. Stong: Shake ’em Up. Seite 64. Whiskey Toddy.

In a whiskey glass dissolve one-half teaspoon
of sugar in a little water; add one Piece of ice
and a wine glass of whiskey. Stir.

1932 Niels Larsen: 156 recettes de boissons américaines. Seite 77. Whisky Toddy.

A préparer dans un verre à grog.]
Se prépare de la même manière que le Brandy
Toddy. Au lieu de cognac, mettez du scotch
Whisky.

Seite 77. Brandy Toddy.

[A préparer dans un verre à grog]
1 cuiller à café de sucre en poudre dissous
dans un peu d’eau. Ajoutez:
2 morceau de glace:
1 verre à madère de cognac.
Remplissez d’eau fraîche.
Mélangez bien et servez avec une cuiller à
café.
Pour le « hot Brandy Toddy » , mettez de l’eau
bouillante au lieu de glace.

1932 William C. Feery: Wet Drinks for Dry People. Seite 36. Hot Toddy.

The usual term of “Hot Toddy”
means a teaspoon of sugar dis-
solved in 4 ounces of hot water
with 2 ounces of whisky and a
little lemon juice.
(A Toddy is always served with
a spoon in the glass or cup.)

1932 William C. Feery: Wet Drinks for Dry People. Seite 55. Whisky Toddy.

1 ounce whisky.
Dissolve 1/2 teaspoon sugar in
1/2 ounce water.
Stir all together.
Add ice, stir again and serve.
(If the party seems to be dying
on the vine, one or two of these
will perk it up with dispatch!)

1933 A. E. P. Bird & William C. Turner: Cocktails. Seite 21. Toddies (Hot).

Using 7 oz. glass dissolve 1 lump of sugar in 1 measure
of spirits; fill with hot water; serve with a spoon. All
toddies (hot) are made the same way whether Rye, Bour-
bon or Scotch is used.

1933 Alma Whitaker: Bacchus Behave. Seite 66. Toddy.

Doctors recommend rum for colds, but one
does not need to call in a doctor for this old and
tried prescription:
Hang one hat on a bed-post. Make a stiff
toddy with two fingers of rum, filling the glass
with hot water. Add two cubes of sugar and a
slither of lemon peel. Then sit up in bed and
drink it until you see two hats. Next, snuggle
down into bed and smile as you benignly drop
off into a blissful sleep.

1933 Anonymus: 300 Drinks and How to Mix ’em. Seite 45. Whisky Toddy.

(Small bar glass)
1 tea-spoon sugar dissolved in water.
A piece of ice.
1 wine-glass whisky.
Stir and serve; or dissolve the sugar in the glass with
a little, and set the bottle of whisky before the cus-
tomer.

1933 Anonymus: Cocktails. Their Kicks and Side-Kicks. Seite 21. Toddies (Hot).

Using 7 oz. glass dissolve 1 lump of sugar in 1 measure
of spirits; fill with hot water; serve with a spoon. All
toddies (hot) are made the same way whether Rye, Bour­-
bon or Scotch is used.

1933 Anonymus: Here’s How to Mix ‘Em. Seite 45. Whisky Toddy.

(Small bar glass)
1 tea-spoon sugar dissolved in water.
A piece of ice.
1 wine-glass whisky.
Stir and serve; or dissolve the sugar in the glass with
a little, and set the bottle of whisky before the customer.

1933 Anonymus: Lest We Forget. Seite 43. Whiskey Toddy.

Use small bar glass.
One teaspoonful sugar.
One wine-glass rye whiskey.
One lump ice.
Dissolve sugar in a little water, add whiskey
and ice and stir with spoon.
Hot Whiskey Toddy is made by dissolving
sugar in boiling water, omitting ice, and fill-
ing a glass two-thirds full of boiling water.

1933 Anonymus: The Bartender’s Friend. Seite 88. Hot Toddy.

The name Hot Toddy ordinarily means
a Hot Whiskey Toddy (which see), al-
though it is of equal application to a
Hot Brandy, Gin, or Rum Toddy
(which also see).

Seite 89. Hot Whiskey Toddy.

Follow recipe for Hot Brandy Toddy
(which see), using whiskey in place of
brandy.

Seite 52. Brandy Toddy.

Brandy In a whiskey glass dissolve a teaspoon-
Ice ful of sugar with a tablespoonful of
Sugar water, add a small lump of ice, and set
Water brandy bottle alongside for customer
. to pour.

1933 Anonymus: The Bartender’s Friend. Seite 89. Hot Whiskey Toddy.

Follow recipe for Hot Brandy Toddy
(which see), using whiskey in place of
brandy.

Seite 52. Brandy Toddy.

Brandy In a whiskey glass dissolve a teaspoon-
Ice ful of sugar with a tablespoonful of
Sugar water, add a small lump of ice, and set
Water brandy bottle alongside for customer
. to pour.

1933 Anonymus: The Bartender’s Friend. Seite 95. Kentucky Toddy.

Follow formula for Brandy Toddy, but
use Bourbon whiskey in place of
brandy.

Seite 52. Brandy Toddy.

Brandy In a whiskey glass dissolve a teaspoon-
Ice ful of sugar with a tablespoonful of
Sugar water, add a small lump of ice, and set
Water brandy bottle alongside for customer
. to pour.

1933 Anonymus: The Bartender’s Friend. Seite 145. Whiskey Toddy.

Follow recipe for Brandy Toddy, but
use rye whiskey in place of brandy.

Seite 52. Brandy Toddy.

Brandy In a whiskey glass dissolve a teaspoon-
Ice ful of sugar with a tablespoonful of
Sugar water, add a small lump of ice, and set
Water brandy bottle alongside for customer
. to pour.

1933 Antonio Josa: Cocktelera Universal. Seite 74. Toddies.

Los Toddies como los sours pueden pre-
pararse caliente o fríos.
Prepárese en un vaso de agua una cucha-
radita de azúcar en polvo.
Dos gotas de Angostura Bitters.
Una copita del licor preferido.
Llénese el vaso con 3/4 de hielo rayado
si el Toddies ha de ser frío. Si se desea
caliente se le suprime el hielo y se le po-
ne agua caliente. En ambos casos remué-
vase bien la mezcla con una cuchara.

1933 Fred W. Swan: When Good Fellows Get Together. Seite 66. Old-Fashioned Toddy.

(use old style cock-
tail glass)
1 teaspoon sugar, dissolved in a little
Seltzer Water.
2 ice cubes.
1 wineglass Bourbon Whiskey.
Stir gently, and serve with spoon in glass.

1933 Fred W. Swan: When Good Fellows Get Together. Seite 67. Whiskey Toddy.

Prepare same as Brandy Toddy, substitut-
ing Whiskey for Brandy.

Seite 66. Brandy Toddy.

(use large bar glass)
1/2 teaspoon sugar, dissolved in a little
water.
1 or 2 ice cubes.
1 wineglass Brandy.
Stir well.
The proper way to serve this drink is to
put the spoon in the glass with the dissolved
sugar. Hand bottle of Brandy to customer
so that he may help himself.

1933 George A. Lurie: Here’s How. Seite 103. Toddies.

Choice of Liquor . . . 1 jigger Sugar Syrup . . . . 1 dash
Twist and place one piece lemon peel in short highball
glass. Add cube of ice, choice of liquor, dash of syrup and
stir well. Fill with chilled water and serve with spoon.
(Grated nutmeg may be dusted over top.)

1933 George A. Lurie: Here’s How. Seite 146. Toddies.

Choice of Liquor . . . 1 jigger Sugar Syrup . . . . . 1 dash
Hot Water . . . . . . . . to fill Nutmeg . . . . . . . . to taste
Stir well in highball glass, adding hot water to fill. Twist
lemon peel over, grate nutmeg over and serve with spoon.

1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 82. Whiskey Toddy.

1 teaspoonful of sugar
1/2 wineglass of water
1 wineglass of whiskey
1 small lump of ice
Stir with a spoon.

1933 Harry Craddock: The Savoy Cocktail Book. Seite 186. Whisky Toddy.

1 Teaspoonful of Sugar.
1/2 Wineglass of Water.
1 Wineglass of Whisky.
1 Small Lump of Ice.
Stir with a spoon, and serve.

1933 Harry Todd: Mixer’s Guide. Seite 107. Kentucky Toddy.

Use a whisky glass.
One drink whisky.
One lump ice.
Two dashes Curacoa.
One piece orange rind.
Grate nutmeg on top and serve.

1933 Harry Todd: Mixer’s Guide. Seite 107. Old Fashioned Toddy.

Use old fashioned cocktail glass.
One teaspoonful of fine sugar dissolved in a little seltzer.
One wine glass of Bourbon whisky.
Two small pieces of ice.
Stir gently; grate nutmeg on top and serve with spoon.

1933 Harry Todd: Mixer’s Guide. Seite 107. Whisky Toddy.

Use small bar glass.
One teaspoonful of sugar dissolved in a little hot water.
Two small lumps of ice.
Stir; place bottle and glass before consumer and allow him to
help himself.

1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 220. Hot Scotch Toddy.

1/2 teaspoonful of sugar. Dissolve with a little hot water
100% Scotch whisky
Stir, and grate a little nutmeg on top.

1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 221. Kentucky Toddy.

Crush half a lump of sugar with a little water in an old-fashioned
100% Bourbon
1 lump of ice
Stir.

1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 221. Pendennis Toddy.

Crush half a lump of sugar with a little water in an old-
fashioned glass.
100% Bourbon
1 lump of ice

1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 221. Rum Toddy.

Same as Peach Toddy, using 100% Jamaica rum instead of
peach brandy.

Seite 221. Peach Toddy.

Crush half a lump of sugar in old-fashioned glass
100% peach brandy
1 lump of ice
1 lemon peel

1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 221. Scotch Toddy.

Same as Peach Toddy, using Scotch whisky instead of beach
brandy.

Seite 221. Peach Toddy.

Crush half a lump of sugar in old-fashioned glass
100% peach brandy
1 lump of ice
1 lemon peel

1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 222. Southern Toddy.

1/2 lump of sugar crushed in old-fashioned glass.
100% Bourbon
1 lemon peel
Stir.

1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 222. Whisky Toddy.

1 teaspoonful of sugar
1 teaspoonful of water
100% whisky
Dissolve sugar in a little water, add the whisky, stir with
spoon, and serve.

1933 John F. Driscoll: The Home Bartender. Seite 32. Toddies.

Crush half a lump of Sugar in a Glass with a teaspoon
of water. Add one cube of ice, then add Liquor desired.
Small piece of Lemon Peel. Crush same over top of Tod-
dies. Stir and serve. Note. Hot Toddies use hot water as
directed.

1933 John F. Driscoll: The Home Bartender. Seite 32. Hot Rum Toddie.

Crush 1 cube of sugar in glass, juice of 1/2 a lemon, 1
full jigger rum, stir, add hot water and crushed lemon peel.
Stir and Serve.

1933 John F. Driscoll: The Home Bartender. Seite 32. Jamaica Toddie.

1 Jigger Jamaica rum, mash one half cube sugar in old
Fashioned glass, put in 1 cube of ice, then pour rum in,
crush 1 lemon peel. Stir and Serve.

1933 John F. Driscoll: The Home Bartender. Seite 32. Kentucky Toddie.

1 jigger Kentucky Bourbon Whiskey, then mash 1/2 cube
sugar in a glass, put 1 cube of ice in, Pour Whiskey in
glass, 1 lemon peel. Stir and Serve.

1933 Joseph P. Santana & Charles A. Sasena: Fine Beverages. Seite 13. Old Fashioned Toddy.

Old Fashioned Whiskey Cocktail
Use an old fashioned cocktail glass
Lump of sugar—dissolve in a little seltzer water
A piece of lemon peel
Four dashes Angostura Bitters
Crush well. Add two cubes of ice
2 oz. of Whiskey
Stir, add one slice of orange and a cherry
Serve with water on the side
Old Fashioned Toddy is made the same way, omitting
Angostura Bitters.

1933 P. Dagouret: Le Barman Universel. Seite 93. Toddies.

Le toddy, boisson mi-longue, genre de grog, se pré-
pare de deux façons:
Froid, avec eau fraîche, quelques morceaux de glace,
Servir avec chalumeaux.
Chaud, dans le verre réchauffé, avec eau bouillante,
Servir avec petite cuiller.
En aucune circonstance on ne doit ajouter du citron:
jus, tranche ou zeste dans un toddy. Si l’on orne d’une
tranche d’orange, qu’elle ne soit pas acide.

1933 P. Dagouret: Le Barman Universel. Seite 95. Rhum Toddy (Cold).

Dans le verre n° 4:
1 cuiller à café sucre en poudre.
1 cuiller a café d’eau pour dissoudre.
3 gouttes angostura.
1 verre à liqueur de rhum.
2 ou 3 morceaux de glace.
Emplir d’eau froide. Remuer.
Garnir d’une tranche d’orange. Pailles.

1933 P. Dagouret: Le Barman Universel. Seite 95. Rhum Toddy (Hot).

Dans le verre n° 7, réchauffé:
1 cuiller à café sucre en poudre.
3 gouttes angostura.
1 verre à liqueur de rhum.
Emplir d’eau bouillante. Remuer.
Garnir d’une tranche d’orange. Cuiller.

1933 P. Dagouret: Le Barman Universel. Seite 95. Whisky Toddy (Cold).

Dans le verre n° 4:
1 cuiller à café sucre en poudre.
1 cuiller à café d’eau pour dissoudr
3 gouttes angostura.
1 verre à liqueur de whisky.
2 ou 3 morceaux de glace.
Emplir d’eau froide. Remuer.
Orner d’une tranche d’orange. Pailles.

1933 P. Dagouret: Le Barman Universel. Seite 95. Whisky Toddy (Hot).

Dans le verre n° 7, réchauffé:
1 cuiller à bouche sucre en poudre.
3 gouttes angostura.
1 verre à liqueur whisky.
Emplir d’eau bouillante. Remuer.
Orner d’une tranche d’orange. Cuiller.

1933 R. C. Miller: The American Bar Guide. Seite 41. Whiskey Toddy.

(Use small bar glass)
1 teaspoonful of sugar.
1/2 wine-glass of water.
1 do. whiskey.
1 small lump of ice.
Stir with a spoon.

1934 A. T. Neirath: Rund um die Bar. Seite 125. Toddy.

abgeleitet von dem hindusta-
nischen Worte Täri, das
„Toddy” ausgesprochen
wird. „Toddy-Saft” ist all-
gemein der frische oder fer-
mentierte Saft der Palme.
Das Wort „Toddy” wird zur
Bezeichnung einer Mischung
aus Spirituosen mit gezuk-
kertem, heißem Wasser
(Grog) angewandt.

1934 A. T. Neirath: Rund um die Bar. Seite 288. Toddies und Grogs.

Toddies (sprich: Toddis = Mehrzahl von Toddy) und Grogs
gelten genau genommen als ein und dieselbe Getränkeart.
Das Wort „Toddy” stammt von dem hindustanischen Wort
„Täri” und bedeutet „Saft der Palme”, gemeint ist der
frische oder fermentierte Saft der Palme, aus dem auch
Arrak hergestellt wird. Man wird nicht fehlgehen, wenn
man annimmt, daß in früheren Tagen Arrak, mit Wasser
verdünnt, allein als Toddy galt und erst in der Folge der
heute geltende Gattungsbegriff „Toddy” dadurch entstand,
daß man außer Arrak auch andere Spirituosen zur Toddy-
Herstellung verwendete. …

Die Herstellungsweise für Toddies und Grogs ist gleich.
Ein Unterschied könnte nur darin erblickt werden, daß die
Toddies meist zu gleichen Teilen aus Spirituosen und
Wasser zusammengesetzt sind und in einem Weinglase
gereicht werden, während das Mengenverhältnis bei den
Grogs in der Regel 1/3 Spirituosen zu 2/3 Wasser ist und
diese ausschließlich heiß, die Toddies hingegen sowohl heiß,
als auch kalt serviert werden. Beide Getränkearten werden
mit einer Scheibe Zitrone garniert.

1934 A. T. Neirath: Rund um die Bar. Seite 289. Toddies.

In ein Weinglas lege Würfelzucker nach Geschmack und
füge
1 Cocktailglas der gewünschten Spirituose zu, gebe
1 Scheibe Zitrone und ebensoviel heißes oder kaltes
Wasser hinzu. Bei Toddy kalt kann man ein kleines
Stückchen Eis in das Getränk einlegen.
Zu allen Toddies gibt man ein Holz- oder Glasstäb-
chen (Muddler).

1934 Anonymus: 100 Famous Cocktails. Seite 32. Toddies.

(Old fashioned glass)
One jigger liquor desired
One-half lump sugar
Three teaspoons water
Lump of ice, stir
One-half slice orange, one cherry, lemon peel

1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 123. Kentucky Toddy.

Crush 1/2 lump sugar with a 1 jigger Bourbon
little water in old 1 lump of ice
fashion glass Stir

1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 124. Pendennis Toddy.

Crush 1/2 lump sugar with 1 jigger Bourbon
a little water in an 1 lump of ice
old fashion glass

1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 124. Rum Toddy.

Same as Peach Toddy, except use 1 jigger Jamaica
Rum instead of Peach Brandy

Seite 124. Peach Toddy.

Crush 1/2 lump of sugar in 1 lump of ice
old fashion glass 1 lemon peel
1 jigger Peach Brandy

1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 124. Scotch Toddy.

Same as Rum Toddy only use Scotch instead of Rum

Seite 124. Rum Toddy.

Same as Peach Toddy, except use 1 jigger Jamaica
Rum instead of Peach Brandy

Seite 124. Peach Toddy.

Crush 1/2 lump of sugar in 1 lump of ice
old fashion glass 1 lemon peel
1 jigger Peach Brandy

1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 124. Southern Toddy.

1/2 lump of sugar crushed 1 lemon peel
in old fashion glass Stir
1 jigger Bourbon

1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 124. Whisky Toddy.

Crush 1/2 lump of sugar with 1 jigger Bourbon
a little water in old 1 lemon peel
fashion glass Stir

1934 Anonymus: The Complete Bartender’s Guide. How to Mix Drinks. Seite 66. Whisky Toddy.

(Use small bar glass.)
1/2 tablespoonful powdered sugar, dissolved in
water.
A piece of ice.
1 wine-glass whisky.
Stir and serve; or dissolve the sugar in the glass
with a little, and set the bottle of whisky before the
customer.

1934 Anonymus: The Mixer of Beverages, Wines, Liquors. Seite 12. Cold Whiskey Toddy.

1 teaspoonful of fine white sugar
1 wine glass of Bourbon, or Rye Whiskey
1 lump of ice
Dissolve the sugar in the water, add the Whiskey
and ice, and stir with a spoon.
To make Hot Whiskey Toddy, dissolve the sugar
in boiling water, omit the ice and pour boiling
water into the glass until it is two-thirds full.

1934 Charles Nicholas Reinhardt: Punches and Cocktails. Seite 32. Hot Whiskey Toddy.

Dissolve a teaspoonful of sugar in boiling water, in a
large bar glass. Add one wine-glass of Bourbon or Rye
whiskey, and fill up with boiling water.

1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 70. Whiskey Toddy.

2 Whiskey
1 Water
Sugar, Powdered, 1 Teaspoonful
Ice, 1 Cube
Stir and serve.

1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 71. Whiskey Toddy (Hot).

Sugar, 1 Lump
Dissolve in 1/2 Jigger Hot Water
Cinnamon, 1 Piece
Lemon Peel, 1 Piece
Whiskey, 1 Glass (Rye or
Scotch)
Add Hot Water to Suit

1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 46. Southern Toddy.

Use an old fashion cocktail glass.
Muddle one cube of sugar with a little water.
One lump of ice.
Twist a strip of lemon peel on top and drop in glass.
Allow customer or guest to help himself (or herself) to whiskey.
Decorate with fruit in season.
Serve a toddy spoon and a side of water.

1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 47. Toddies.

In serving toddies, allow the customer or guest to pour their own
liquor, unless served at a table. In that event it is permissible
to mix the drink at the service bar or where not.

1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 48. Hot Rum Toddy.

Use an old fashion cocktail glass.
One cube sugar muddled in a little hot water.
One small piece of butter.
One jigger Rum.
Add boiling hot water.
Stir, a little grated nutmeg on top and serve with a toddy spoon.

1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 48. Old Fashion Toddy.

Same as an old fashion cocktail omitting the bitters.

Seite 11. Old Fashion Whiskey Cocktail.

One lump of sugar.
Two dashes Angostura bitters.
One spoon water.
Crush these at the bottom of an old fashion cocktail glass.
Add one lump or cube of ice.
One strip of lemon peel twisted on top of the aforesaid.
Add one jigger of whiskey, or if possible let guest or customer
help himself.
Serve a toddy spoon and strainer, with a glass of water on the
side.

1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 48. Whiskey Toddy – Cold.

Use an old fashion cocktail glass.
One cube sugar dissolved in a little water.
One lump of ice.
One jigger Rye whiskey.
Squeeze the oil from a strip of lemon peel and drop in glass.
Serve a toddy spoon and a side of water.

1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 48. Whiskey Toddy – Hot.

Use a hot water glass.
One cube sugar dissolved in a little hot water.
Fill with boiling water on top of a jigger Whiskey.
Squeeze the oil from a strip of lemon peel.
Drip peel in glass.
Grated nutmeg on top.

1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 49. Whiskey Toddy.

1 teaspoon Sugar, 1/2 glass Water, 1 glass Four Roses
or Paul Jones Whiskey, 1 small lump of Ice. Put in toddy glass, stir with a
spoon and serve. Ah! How this takes me back to my grandfather’s knee!

1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 50. Hot Whiskey Toddy.

1 piece of Sugar, 1 piece Cinnamon, 1 piece of
Lemon Peel, 4 Cloves, 1 jigger Paul Jones or Four Roses Whiskey. Dissolve
sugar in a little hot water, add other ingredients and fill with hot water.
I took my first of these to cure a cold. But why wait for a cold?

1934 Jean Robert Meyer: Bottoms Up. Seite 24. Old Fashioned Toddy.

Use an old fashioned cocktail glass. One
teaspoonful of sugar dissolved in a little
seltzer, two small ice-cubes, one winglass
of Bourbon whiskey. Stir gently and serve
with spoon in glass.

1934 Magnus Bredenbek: What Shall We Drink. Seite 109. Cold Whisky Toddy.

Dissolve in a tumbler one-half teaspoon of powdered
sugar in a teaspoon of water (or use a tablespoon of “gum”),
add two ounces of whisky (any kind), stir well, add a bit of
cracked ice, stir to chill, and drink.

1934 Magnus Bredenbek: What Shall We Drink. Seite 109. Hot Whisky Toddy.

Do as above but dispense with ice, and half fill tumbler
with hot water, with a bit of yellow lemon rind on top after
tweaking its oil into glass.

1934 Magnus Bredenbek: What Shall We Drink. Seite 109. Old-Fashioned Toddy.

Use an old-fashioned cocktail glass to receive a table
spoon of “gum” and about two and a half ounces of Rye
(or any other whisky you prefer). Now add a dash of
vichy, seltzer or carbonated water and stir gently. Add a
quarter slice of lemon, and drink.

1934 Magnus Bredenbek: What Shall We Drink. Seite 109. Hot Old-Fashioned Toddy.

Do as above, except to serve in heavy tumbler and add
hot water to fill half a glass.

1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 200. Toddy’s Cocktail.

Dissolve 1 lump of Sugar in water. Use 1
glass of any Spirit desired, 1 lump of Ice.
Stir well.
Use glass number 16

1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 283. Whiskey Toddy.

1 Teaspoonful of Sugar
1/2 Wine Glass of Water
1 Wine Glass of Whiskey
1 Small Lump of Ice
Stir with a spoon, and serve.
Use glass number 16

1934 Tom and Jerry: How to Mix Drinks. Seite 66. Whisky Toddy.

(Use small bar glass.)
1/2 tablespoonful powdered sugar, dissolved in
water.
A piece of ice.
1 wine-glass whisky.
Stir and serve; or dissolve the sugar in the glass
with a little, and set the bottle of whisky before the
customer.

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 199. Toddies.

Choice of Liquor . . . . . 1 jigger Sugar Syrup . . . . . . . . . 1 dash
Twist and place one piece lemon peel in short highball glass. Add lump of
ice, choice of liquor, dash of syrup and stir well. Fill with chilled water
and serve with spoon. (N. B.: Grated nutmeg may be dusted over top.)

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 234. Toddies.

Choice of Liquor . . . 1 jigger Sugar Syrup . . . . . . . . . 1 dash
Hot Water . . . . . . . . . to fill Nutmeg . . . . . . . . . . . . to taste
Stir well in highball glass, adding hot water to fill. Twist lemon peel
over, grate nutmeg over and serve with spoon.

1935 Adrian: Cocktail Fashions of 1936. Seite 100. Kentucky Old Fashion Toddy.

Crush 1/2 lump of sugar with a little water in an
old fashion glass.
1 shot bourbon.
1 lump ice Stir.

1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 102. Toddies.

Toddy: A general name for alcoholic liquor. Specifically and as
herein applied, a beverage made of spirits, sugar and water, the latter
usually hot, and sometimes with other ingredients for flavoring.

1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 102. Hot Whiskey Toddy.

One lump Sugar, dissolved in hot
Water
One jigger Whiskey
Fill two-thirds with hot Water

1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 103. Kentucky Toddy.

One-half lump Sugar
Two spoonfuls Water
One jigger Kentucky Whiskey

1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 135. Bacardi Toddy.

Crush half lump Sugar with little
Water in “old-fashioned” glass
One lump Ice
One jigger Bacardi
One Lemon Peel (Stir)

1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 148. Rum Toddy (cold).

Dissolve Sugar in Water in small
tumbler
Ice
Half cocktail glass Jamaica Rum

1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 148. Rum Toddy (hot).

Dissolve Sugar in hot Water in
small tumbler
Half cocktail glass Jamaica Rum
Slice of Lemon on top

1935 Anonymus: Cocktails Recommended. Hot Whiskey Toddy.

Crush a lump of Sugar in a little Hot Water;
add a few Cloves, pieces of Cinnamon Bark
and Lemon Peel, and 1 glass of CALVERT
Whiskey. Dilute to taste with Hot Water,
served separately. If the idea appeals to
you, add a small piece of Butter to smooth
the toddy.

1935 Anonymus: Fancy Drinks. Seite 39. Whiskey Toddy.

1 teaspoon Sugar dissolved in Water
A piece of Ice
1 wine-glass Whiskey
Stir and serve.

1935 Anonymus: For Home Use. Seite 21. Toddy (Cold).

Place the peel cut from half a Lemon
in a mixing glass with a dessert
spoonful of Syrup and a little Soda
Water. Mash the Lemon peel
until the extract from the skin has
been absorbed by the syrup and
water. Then place a piece of ice in
a small tumbler and pour a wine
glass of Whisky over it; then strain
and add the Lemon peel essence,
sugar and water, and serve; or if
preferred, use a large tumbler and
fill up with Apollinaris or Soda
Water.

1935 Anonymus: The Art of Mixing Drinks. Seite 131. Toddies.

Toddies are mixtures of spirit and hot wat­-
er, sweetened. In the old days, toddies were
either served cold (with a little ice) or hot as
desired. They differ from Slings only in the
fact that they are never served with nutmeg
on top.

1935 Anonymus: The Art of Mixing Drinks. Seite 131. Kentucky Toddy.

(Use an old fashioned glass)
Dissolve 1 lump of sugar in a little water
1 Jigger bourbon whisky
1 Lump of ice
Stir well and serve.
If hot toddy is desired, omit ice and add hot
water to taste.

1935 Anonymus: The Art of Mixing Drinks. Seite 131. Brandy Toddy, Gin Toddy and Whisky Toddy.

These are made in the same manner substi­-
tuting the respective liquor.

Seite 131. Kentucky Toddy.

(Use an old fashioned glass)
Dissolve 1 lump of sugar in a little water
1 Jigger bourbon whisky
1 Lump of ice
Stir well and serve.
If hot toddy is desired, omit ice and add hot
water to taste.

1935 Leo Cotton: Old Mr. Boston. Seite 139. Whiskey Toddy.

Place lump of sugar into Hot Toddy
glass and add about a jigger of hot
water to dissolve. Then add 1 jig- ­
ger Old Mr. Boston Whiskey. Fill
remainder of glass with hot water.
Stir well and decorate with slice of
Lemon.

1935 O. Blunier: The Barkeeper’s Golden Book. Seite 209. Toddies.

Toddies are hot or cold drinks. An old drink which has retained
its simplicity.
The old Toddy is served in an old-fashioned Cocktail glass or
in a Punch Glass, with a piece of sugar, dissolved in water, and
filled up with Rum, Cognac, Cherry or other spirits. The Toddy
is prepared with a piece of wood, a wooden spoon or any other
form of a small spoon.
The hot Toddy receives, in addition to hot water and sugar, both
according to taste, a slice of lemon and is served with a Bar spoon
in a tumbler, size according to quantity.
This drink corresponds to the European Grogs, with the difference
that it contains twice as much alcohol.

Les Toddies sont des boissons froides ou chaudes, boissons primi-
tives et done très simples à préparer.
Le Toddy froid se sert dans un verre à cocktail, vieille façon, avec
un morceau de sucre délayé dans de I’eau et puis rempli avec du
Ruhm, Cognac, Kirsch ou autres spiritueux. On le boit avec une
cuiller de bois ou une autre sorte de petite cuiller.
Le Toddy chaud se prépare avec de I’eau chaude et du sucre à
volonté, une tranche de citron, et est servi dans le Tumbler, dont
la grandeur varie d’après la quantité, avec une cuiller à bar. Cette
boisson correspond au Grog européen, mais la teneur en alcool
est double.

Toddies sind kalte oder heisse Drinks. Ein Ur-Getränk, das seine
Einfachheit beibehielt.
Der kalte Toddy wird in einem old fashioned Cocktailglas oder
Punschglas serviert mit einem Stück Zucker, das mit Wasser vorerst
aufzulösen ist, dann aufzufüllen mit Rum, Kognak, Kirsch oder an-
deren Spirituosen. Bedient wird der Toddy mit einem Holzlöffel
oder einem anderen Format eines Kleinlöffels.
Der heisse Toddy erhält einen Heisswasserzusatz und Zucker,
beides nach Belieben, eine Scheibe Zitrone, und wird im Tumbler,
Grösse nach Quantum, mit Barlöffel serviert. Dieses Getränk ent-
spricht den europäischen Grogs, nur enthält es doppelt soviel
Alkohol.

1935 O. Blunier: The Barkeeper’s Golden Book. Seite 210. Whisky Toddy.

Dissolve a Lump of Sugar
1 Lump of Ice
use old fashioned
Cocktailglass
balance Rye Whisky — stir well

1936 Anonymus: Cocktails and Appetizers. Seite 17. Hot Whiskey Toddy.

Crush a lump of Sugar in a little Hot Water; add a few
Cloves, pieces of Cinnamon Bark and Lemon Peel, and I glass
of Whiskey. Dilute to taste with Hot Water, served sep-
arately.

1936 Anonymus: Cocktails, Drinks and Snacks. Seite 19. Whiskey Toddy (Hot).

Lump of sugar dissolved in 2 oz. hot water
1 piece or pinch of cinnamon
1 piece fresh lemon peel
2 oz. Rye
In 6 oz. toddy glass, fill with hot water.

1936 Bill Edwards: Drinks. Seite 75. Whisky Toddy.

1 wineglass of Whisky
1 teaspoonful of Sugar
1/2 wineglass of Water
1 small lump of Ice.
Stir with a spoon, and serve.

1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 171. Whisky Toddy.

1 glass rye or Bourbon 1 teaspoon sugar
whisky 1/2 glass water
Stir in a small tumbler with cracked ice.

1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 171. Hot Whisky Toddy.

1 glass rye or Bourbon 4 or 5 cloves
whisky 2 or 3 pieces of cinnamon
1 lump of sugar bars
. 1 glass boiling water
Mix in a small tumbler, add a twist of lemon peel.

1936 Frank Meier: The Artistry of Mixing Drinks. Seite 65. Toddy.

Apple Jack or Calvados Toddy.

In small heated tumbler: a tea-
spoon or more of Sugar dissolv-
ed in little boiling water, leav-
ing spoon in glass, one-quarter
of small baked Apple, one glass
of Apple Jack or Calvados; pour
boiling water upon it to suit
taste and serve.

Bacardi, Brandy, Peach
Brandy, Gin, Rum or either
Whiskey Toddy as above
except use liquor chosen.

Ingredients may be heated together
in small saucepan, the boiling water
added not being enough to heat
the drink sufficiently.

1936 Frank Meier: The Artistry of Mixing Drinks. Seite 92. Toddy.

Apple Jack or Calvados Toddy

In small tumbler: one teaspoon
of Sugar dissolved in little wa-
ter, leaving spoon in tumbler, a
piece of Ice, one glass of Apple
Jack or Calvados; stir and serve
with glass of water.

Bacardi, Brandy, Peach
Brandy, Gin, Rum or either
Whiskey Toddy as Apple
Jack or Calvados Toddy using
liquor chosen

1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 121. Toddies.

El Toddy es de tal parecido con el Grog, que en muchos
países de Europa y América suele llamárseles por esta segun-
da denominación.
De idéntica preparación, en cambio, se sirven indistin-
tamente calientes o fríos.
Los más popularizados se hacen a base de Cognac,
Whisky, Ron, Ginebra y Absinthe.
En general podría decirse que esta bebida es de escasa consumación.

1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 123. Whisky Toddy.

Usese un vaso de 230 gramos.
Unos pedacitos de hielo.
Una cucharadita de azúcar.
4 gotas de Bitter orange.
4 gotas de Bitter Angostura.
Una copa de Oporto de Whisky John haig.
Llénese con agua fría y sírvase con una
rodaja de limón.
NOTA: Todos los Toddies podrán servir-
se calientes si así se desea. Bas-
tará suprimirles el hielo y el agua
que se emplea en su preparación
utilizarla bien caliente.

1937 John R. Iverson: Liquid Gems. Seite 60. Old Fashioned Hot Toddy.

Use hot water and a little more sugar.

Seite 60. Old Fashioned.

Saturate small lump of sugar with
Angostura Bitters in chaser glass,
cover with Shasta, and muddle,
drop in one moderately large piece
of ice, add
1 oz. Whiskey (Bourbon)
Stir and serve.
Decoration: cherry and slice of
orange on toothpick.
Observations
This is one of the old standby drinks. Actually
a cocktail and before-the-meal drink, it has
grown to be in demand at any time of the day.
It has no particular strength, but is easy to take,
and very popular. Served every place where drinks
are dispensed.

1937 R. de Fleury: 1800 – And All That. Seite 331. Toddies.

These drinks can be
served hot or cold by
using respectively Hot
Water or Ice and Cold
Water. Dissolve Sugar
and Water in a small
tumbler, put Ice in
glass and 1/2 gill of the
liquor desired. The
Hot Toddies are gener­-
ally served with a slice
of Lemon on top. In
France they are called
“Grogs.”

1937 R. de Fleury: 1800 – And All That. Seite 332. Hot Toddy.

1 Oz. Rye Whisky,
Brandy, Rum or Gin
Juice of 1/2 a Lemon
1 Lump of Sugar
Fill up the Highball
Glass with Hot Water.

1937 R. de Fleury: 1800 – And All That. Seite 332. Jamaica Rum Toddy (Hot).

Dissolve Sugar and Hot
Water in a small tum­-
bler and then add —
1/2 Cocktail glass Jamaica
Rum. Serve with a
slice of Lemon or
Orange on top.

1937 R. de Fleury: 1800 – And All That. Seite 332. Kentucky Toddy.

Crush 1/2 lump of Sugar
with a little Water in
an old-fashion glass
1 Oz. Bourbon Whisky
1 Lump of Ice
Stir.

1937 R. de Fleury: 1800 – And All That. Seite 332. Old-Fashioned Toddy.

Put a small piece of
Ice into a cocktail glass
and add a teaspoonful
of Sugar dissolved in a
little Seltzer. A small
glass Bourbon Whisky.
Stir well and leave
the spoon in the glass.
Serve with a little
grated Nutmeg on top.

1937 R. de Fleury: 1800 – And All That. Seite 333. Pendennis Toddy.

Crush 1/2 lump of Sugar
with a little Water in
an old-fashion glass
1 Oz. Bourbon Whisky
1 Lump of Ice

1937 R. de Fleury: 1800 – And All That. Seite 333. Rum Toddy.

Dissolve some Sugar in
Water in a small tum­
bler and a few lumps of
Ice. Add half a cock­-
tail glass of Jamaica
Rum and serve.

1937 R. de Fleury: 1800 – And All That. Seite 333. Scotch Toddy.

Same as Rum Toddy,
except use Scotch
Whisky instead of
Rum.

Seite 333. Rum Toddy.

Dissolve some Sugar in
Water in a small tum­
bler and a few lumps of
Ice. Add half a cock­-
tail glass of Jamaica
Rum and serve.

1937 R. de Fleury: 1800 – And All That. Seite 333. Southern Toddy.

1/2 Lump of Sugar
crushed in an old-
fashion glass
1 Oz. Bourbon Whisky
1 Lemon Peel
Stir.

1937 R. de Fleury: 1800 – And All That. Seite 333. Whisky Toddy.

Use small bar glass
1 Piece of Ice
1/2 Teaspoonful Sugar
dissolved in a little
Water
1 Wineglass Whisky
Stir well, leaving spoon
in glass, and serve.

1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 191. Rum Toddy.

Macháquese un terrón de azúcar con un
poquito de agua en el vaso.
Un pedazo de hielo.
Un vasito de BACARDI.
Revuélvase y sírvase.

1938 Anonymus: Cocktails. Seite 30. Hot Whiskey Toddy.

1 Piece Sugar
1 Piece Cinnamon
1 Piece Lemon Peel
4 Cloves
1 Jigger Whiskey
Dissolve sugar in a little hot water, add other
ingredients and fill with hot water.

1938 Anonymus: The Merry Mixer. December Toddy.

1 lump Sugar
1 slice Lemon
3 or 4 Whole Cloves
1 jigger Golden Wedding Rye
Put spoon in an old fashioned glass, fill with
hot water.

1938 Jean Lupoiu: Cocktails. Seite 32. Bacardi Toddy.

Dans un petit gobelet:
1 morceau de glace, 1/2 cuillerée à café
de sucre, assez d’eau pour diluer le sucre,
ajouter un verre de Bacardi.
Mélanger et servir avec un verre d’eau.
Pour la préparation de Brandy, Peach, Gin,
Rhum et Whiskey Toddy, on procède de
la même façon en se servant des alcools
demandés.

1938 Krönlein-Beutel: Das Getränkebuch. Seite 161. Toddys.

Die Toddys sind uns unter der Bezeichnung
„Grog” bereits geläufig.
Ihre Herstellung ist eine sehr einfache, indem der
jeweilige Branntwein oder Likör in das Glas ge-
geben und mit heißem Wasser aufgegossen wird.
Aus diesem Grund soll hier Abstand davon ge-
nommen werden, eine Reihe „Rezepte” zu bringen,
da es doch immer gleich bleibt, welche Branntwein-
oder Likörsorte man anwendet.
Es können aber auch mehrere Branntwein- und
Likörsorten zu einem Toddy gemischt werden. In
diesem Falle müssen die angewendeten Liköre stets
zusammen harmonieren. Hierzu gehört eine gewisse
Beurteilung, die nicht jedermanns Sache ist, wes-
halb hierüber einige Rezepte folgen.

1938 Robert Vermeire: L’art du cocktail. Seite 95. Toddies.

Ces drinks se servent chauds ou froids.
Servis:
Chauds: Dissoudre du sucre dans de l’eau
bouillante dans un tumbler, y ajouter la
liqueur demandée une tranche de citron.
Froids: De la même façon, mais remplacer
l’eau chaude par de la glace et du siphon ou
de l’eau gazeuse froide.
De « Toddy » est connu en France sous le
nom de grog.

1938 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 78. Toddies, Clings, and Flips.

While we apply the name Toddy to that drink in
which we mix whiskey, gin, rum, or brandy with a little
sugared water, the original toddy was a far different
drink from that which we now imbibe under the same
name.
“Toddy” originally was the fermented sap obtained
from the incised spathes of various species of palms,
especially the wild date palm, and used as a beverage in
tropical countries. A Hindustani word, tart in the begin-
ning, it later became tarrie, then tary, terry, tadie, taddy,
toddey, toddie and, finally as we know it today, toddy.
Toddy is just another name for Sling, or vice versa.
For example a Hot Whiskey Sling calls for a lump of
sugar in a half-glassful of boiling water, a jigger of
whiskey, a small piece of lemon peel and a grating of
nutmeg. Now if you want a Hot Whiskey Toddy, du-
plicate the above and omit the nutmeg.
Some like’em hot, some like’em cold, some like’em
with gin, some with brandy, some with Scotch. But in
any case the addition or omission of nutmeg makes the
difference between toddy and sling.
The Kentucky Toddy is composed of a lump of sugar,
a little water, a twist of lemon peel, a full jigger of Bour
bon, a lump of ice, and a lot of stirring.

1939 Ambrose Heath: Good Drinks. Seite 79. Whisky Toddy.

Pour boiling water slowly into a tumbler until
it is about half full, and leave it there until the
glass is thoroughly heated. Then pour it away,
and put in a wineglassful of boiling water with
Sugar to taste. When the Sugar is melted, add
half a glass of Whisky, stir with a silver spoon,
add more boiling water, then another half-glass of
Whisky, and stir and serve hot.

1939 Charles Browne: The Gun Club Drink Book. Seite 105. Hot Toddy.

A hot toddy is usually made with sugar, spirits
(rum, brandy, whiskey or gin) and hot water, with
perhaps a little lemon juice. A whiskey sour made
with hot water could be called a “toddy.”

1940 Anonymus: Professional Mixing Guide. Seite 60. Toddy (cold).

Place the rind of 1/2 Lemon in a
mixing glass with 1 teaspoonful of
Simple Syrup and a little carbonated
water. Muddle the Lemon rind until
its flavor has been absorbed by the
liquid.
Then place a cube of ice in a small
tumbler and pour 1 oz. of Whiskey
over it; add the contents of the mix-
ing glass to this. Stir and serve.
(If a longer drink is desired, use a
highball glass, 3 cubes of ice, and
fill with carbonated water.)

1940 Anonymus: Professional Mixing Guide. Seite 78. Scotch Toddy.

1 teaspoonful fine granulated Sugar,
1 1/2oz Scotch, small piece of Cinna­-
mon, slice of Lemon garnished with
4 Cloves. Place a spoon in a Toddy
glass, add boiling water till 2/3 full.
Insert Cinnamon, Lemon, Cloves and
Sugar. Add a dash of Lemon Bitters
or a twist of Lemon Peel. Then add
Whiskey. Stir mixture a little, and
serve with a spoon. Also serve a small
pitcher of hot water on the side.
(Other types of Whiskey may be
used for this drink; also Rum, Apple-
jack or Gin.)

1940 Anonymus: Recipes. Seite 64. Whiskey Toddy.

Use old-fashioned glass
1 cube Sugar
Dash Seltzer – Muddle
1 cube ice
Twist of Lemon Peel
1 jigger Whiskey
Stir. Serve with highball spoon.

1940 Anonymus: Recipes. Seite 64. Kentucky Toddy.

Same as above, using Bourbon Whiskey
and add slice of Lemon.

1940 Anonymus: Recipes. Seite 64. Hot Toddy.

Use hot toddy glass or any 5 oz. glass
1 cube Sugar
Twist of Lemon Peel
Fill with boiling hot water
1 jigger Whiskey
Nutmeg on top. Serve with toddy spoon.
Scotch Brandy, Rum or Wines may be used
in place of Whiskey.

1940 Charles: The Cocktail Book. Seite 123. Gin Toddy. Brandy Toddy. Whisky Toddy.

Each of these is prepared as for Brandy Toddy, using
dry gin, rum, or Scotch whisky instead of brandy. Toddies
with other bases may be prepared in the same way.

Seite 123. Brandy Toddy.

Put one lump of sugar in a small tumbler, and add just
enough water to dissolve it. Then add one lump of ice
and 1/2 gill of brandy. Stir and serve.

1940 Charles: The Cocktail Book. Seite 145. Rum Toddy.

1 teaspoonful of sugar,
3 dashes of lime juice,
3/4 gill of rum.
Dissolve the sugar in hot water, and add the lime juice
and rum. Fill up with boiling water. Serve with grated
nutmeg or powdered cinnamon on the top.

1940 Charles: The Cocktail Book. Seite 146. Whisky Toddy.

1 teaspoonful of sugar,
3/4 gill of Scotch whisky.
Dissolve the sugar in hot water, and add the whisky.
Fill up with boiling water. Serve with a slice of lemon
on top.

1940 Crosby Cage: Crosby Cages’s Cocktail Guide. Seite 187. Scotch Toddy.

1 teaspoon fine granulated Sugar, 11/2 oz. Scotch,
small piece of Cinnamon, slice of Lemon garnished
with 4 cloves. Place a spoon in a Toddy glass, add
boiling water till 2/3 full. Insert Cinnamon, Lemon,
Cloves, and Sugar. Add a dash of Lemon Bitters or a
twist of Lemon peel. Then add Whiskey. Stir mixture
a little, and serve with a spoon. Also serve a small
pitcher of hot water on the side. (Other types of
Whiskey may be used for this drink; also Rum, Apple-
jack, or Gin.)

1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 283. Whiskey Toddy.

1 Teaspoonful of Sugar
1/2 Wine Glass of Water
1 Wine Glass of Whiskey
1 Small Lump of Ice
Stir with a spoon, and serve.
Use glass number 16

1940 Pedro Talavera: Los secretos del cocktail. Seite 188. Ron Toddy.

Prepárese en el vaso núm. 3:
1/3 de hielo molido.
1 cucharadita de azúcar.
1 copa de Ron Jamaica.

1943 Jacinto Sanfeliu Brucart: Cien Cocktails. Seite 98. Toddies.

Bebida muy parecida al Grog, se diferen-
cia, principalmente, por no llevar rodaja ni
piel de limón. Se preparan fríos y calientes.

1943 Jacinto Sanfeliu Brucart: Cien Cocktails. Seite 98. Whisky-Toddy.

Póngase en un vaso de Whisky:
1 cucharada de Azúcar
1 copita de Whisky
Terminar de llenar con agua muy caliente

1943 Oscar Haimo: Cocktail Digest. Seite 74. Rum Toddy.

1 1/2 oz. Jamaica Rum
1 tsp. Sugar
2 Cloves
Slice of Lemon
Cinnamon
Serve in old fashioned glass
Add boiling water or cold water
as the case may be.

1943 Oscar Haimo: Cocktail Digest. Seite 74. Whiskey Toddy.

Same as Rum Toddy except use Whis-
key

Seite 74. Rum Toddy.

1 1/2 oz. Jamaica Rum
1 tsp. Sugar
2 Cloves
Slice of Lemon
Cinnamon
Serve in old fashioned glass
Add boiling water or cold water
as the case may be.

1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 78. Toddies, Slings, and Flips.

While we apply the name Toddy to that drink in
which we mix whiskey, gin, rum, or brandy with a little
sugared water, the original toddy was a far different
drink from that which we now imbibe under the same
name.
“Toddy” originally was the fermented sap obtained
from the incised spathes of various species of palms,
especially the wild date palm, and used as a beverage in
tropical countries. A Hindustani word, tari in the begin­
ning, it later became tarrie, then tary, terry, tadie, taddy,
toddey, toddie and, finally as we know it today, toddy.
Toddy is just another name for Sling, or vice versa.
For example a Hot Whiskey Sling calls for a lump of
sugar in a half-glassful of boiling water, a jigger of
whiskey, a small piece of lemon peel and a grating of
nutmeg. Now if you want a Hot Whiskey Toddy, du­-
plicate the above and omit the nutmeg.
Some like’em hot, some like’em cold, some like’em
with gin, some with brandy, some with Scotch. But in
any case the addition or omission of nutmeg makes the
difference between toddy and sling.
The Kentucky Toddy is composed of a lump of sugar,
a little water, a twist of lemon peel, a full jigger of Bour­-
bon, a lump of ice, and a lot of stirring.

1944 Crosby Gaige: The Standard Cocktail Guide. Seite 102. Toddies.

* 1 1/2 ounces Liquor
1 teaspoon Sugar
2 Cloves
Slice of Lemon
Piece of Cinnamon stick
Place in Old Fashioned glass along with a
silver spoon and fill with boiling water.
* Applejack, Brandy, Rum or Whiskey.

1944 Crosby Gaige: The Standard Cocktail Guide. Seite 103. Scotch Toddy.

1 teaspoon Fine Granulated Sugar
1 1/2 ounces Scotch
Small piece Cinnamon Stick
Slice of Lemon garnished with
4 Cloves
Place a spoon in a Toddy glass, fill 2/3 full
with boiling water. Add Cinnamon, Lemon,
Cloves and Sugar. Then add Whiskey. Stir and
serve with a spoon.
Toddies may be made with any type of
Whiskey and with Brandy, Rum or Gin.

1944 Harmann Burney Burke (Barney Burke): Burke’s Complete Cocktail & Drinking Recipes. Seite 70. Whiskey Toddy.

2 Whiskey
1 Water
Sugar, Powdered, 1 Teaspoonful
Ice, 1 Cube
Stir and serve.

1944 Harmann Burney Burke (Barney Burke): Burke’s Complete Cocktail & Drinking Recipes. Seite 71. Whiskey Toddy (Hot).

Sugar, 1 Lump
Dissolve in 1/2 Jigger Hot Water
Cinnamon, 1 Piece
Lemon Peel, 1 Piece
Whiskey, 1 Glass (Rye or
Scotch)
Add Hot Water to Suit

1944 Oscar Haimo: Cocktail Digest. Seite 88. Rum Toddy.

Use old fashioned glass,
1 tsp. Sugar
2 Cloves
Slice of Lemon
Cinnamon
1 1⁄2 oz. Jamaica Rum
Add boiling water or cold water
as the case may be.

1944 Oscar Haimo: Cocktail Digest. Seite 88. Whiskey Toddy.

Same as Rum Toddy except use Whis-
key

1945 Anonymus: 25 recetas selectas para cocktails … por Four Roses. Toddy Frio Four Roses.

eche en un caso 1/2
cucharadita de azúcar, 3/4 onza de agua, 22 trozos de hielo, y 1 1/2
onza del mejor whiskey de América – Four Roses. Exprima en
el vaso una corteza de limón. Agregue la corteza.

Anonymus: 25 recetas selectas para cocktails. 1945. Toddy Frio.
Anonymus: 25 recetas selectas para cocktails. 1945. Toddy Frio.

1945 Anonymus: 25 recetas selectas para cocktails … por Four Roses. Toddy Caliente Four Roses.

Eche un terrón de
azúcar en un vaso y disuélvalo con un poco de agua caliente.
Añádale una corteza de limón después de exprimirla bien en el
vaso; 4 clavos de especia, y si desea, una varita de canela.
Entonces, añádale 1 1/2 onza del incomparanle whiskey, Four
Roses. Llene el vaso con agua bien caliente.

Anonymus: 25 recetas selectas para cocktails. 1945. Toddy Caliente.
Anonymus: 25 recetas selectas para cocktails. 1945. Toddy Caliente.

1945 George Gardner: How to be a bartender. Seite 75. Kentucky Toddy.

Use large flint glass.
Ice, 1 lump.
Sugar, 1 large lump dissolved in lit­-
tle water.
Bourbon whiskey, 1 jigger.
Stir well, leaving spoon in glass and
serve.

1945 George Gardner: How to be a bartender. Seite 76. Old Fashioned Toddy.

Use an old fashioned cocktail glass.
Ice, 1 small piece.
Sugar, 1 teaspoonful dissolved in a
dash of seltzer.
Old Bourbon whiskey, 1 jigger.
Stir well, leaving spoon in glass;
sprinkle with nutmeg and serve.

1945 George Gardner: How to be a bartender. Seite 76. Whiskey Toddy.

Use small bar glass.
Ice, 1 piece.
Sugar, 1/2 tablespoonful dissolved in
little water.
Whiskey, 1 wineglass.
Stir well, leaving spoon in glass and
serve.

1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 43. Buttered Rum Toddy.

2 Oz. New England Rum
2 Oz. Boiling Water
1/4 Oz. Butter
Stir well and sprinkle grated
nutmeg on top.

1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 43. Scotch Toddy.

1/2 Teaspoon of Sugar
1 1/2 Oz. Scotch Whiskey
1 Lump of Ice
1 Twist of Lemon peel
Stir well and strain.

1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 43. Spiced Rum Toddy.

1 1/2 Oz. Jamaica Rum
2 Teaspoons Sugar
2 Teaspoons Butter
1/2 Teaspoon of Allspice
Fill glass with hot water.

1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 43. Whiskey Toddy.

1 Teaspoon Sugar
3 Oz. Rye Whiskey
Fill glass with hot woter.
1 Twist of Lemon peel on
top

1946 Bill Kelly: The Roving Bartender. Seite 34. Hot Whiskey Toddy.

1 cube sugar
3 cloves
1 twist lemon peel
1 twist orange peel
1 oz, whiskey of any brand
Use 6 oz. hot water glass
with toddy spoon to keep the
glass from cracking and to stir
with. Rinse glass first with hot
water, then put in in order
named but put in whiskey after
water. Dust nutmeg on top.

1946 Bill Kelly: The Roving Bartender. Seite 38. Old Fashioned Toddy.

1/2 cube sugar
1 oz. water
1 oz. whiskey
piece lemon peel.
Muddle sugar and water in
old fashioned glass. Add cube
ice and whiskey. Twist lemon
peel on top.

1946 Bill Kelly: The Roving Bartender. Seite 46. Whiskey Toddy (Short).

1/2 spoon sugar
1 oz. plain water
1 oz. whiskey
Stir. 3 oz. glass.

1946 Bill Kelly: The Roving Bartender. Seite 46. Whiskey Toddy (Long).

Same as above only use larger
glass with cube of ice.

1946 Harney Isham Williams: 3 Bottle Bar. Seite 56. Hot Toddy.

Juice of half a lemon
1 teaspoonful of Simple Syrup
Lemon rind
1 1/2 ounces of Whisky
1 1/2 ounces of hot water
Into a hot 5-ounce glass squeeze the juice of half a
lemon and 1 teaspoonful of Simple Syrup. Add a piece
of lemon rind, a clove or two and 1 1/2 ounces of Whisky.
Add 1 1/2 ounces of hot water.

Steaming fragrance for cold or stormy nights —
perfect fireplace drink after an evening skating
party. Its smooth warmth is as relaxing as the
skating was exhilarating.

1946 Lucius Beebe: The Stork Club Bar Book. Seite 26. Rum Toddy.

1 1/2 oz. Jamaica rum
1 tsp. sugar
2 cloves
slice of lemon
cinnamon
Serve in old-fashioned glass. Add boiling
water or cold water as the case may be.

1946 Lucius Beebe: The Stork Club Bar Book. Seite 69. Bourbon Toddy.

1 lump of sugar saturated with Angostura
bitters
twist of lemon
2 oz. bourbon whisky
1 oz. water
2 cubes ice
The sugar should be ground to syrup in the
water with a muddler and the whisky and
ice added after that.

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 99. Kentucky Toddy.

Same as Old Fashioned Cocktail page
99 using Rye. Eliminate Fruit and Bit­-
ters. Twist of Lemon peel on top only.

Seite 73. Old Fashioned Cocktail.

1/2 lump Sugar
Dash Angostura Bitters
Squirt of Sparkling Canada Dry Water
Crush sugar and bitters together
Add cube of ice
1 1/2 oz. Spirit desired
Decorate with twist of lemon
peel
1 slice Orange
1 slice Pineapple
1 Maraschino Cherry
Serve in old fashioned glass
Stir.

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 99. Rum Toddy.

Use old fashioned glass
1 tsp. Sugar
2 Cloves
Slice of Lemon
Cinnamon
1 1/2 oz. Jamaica Rum
Add boiling water or cold water
as the case may be.

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 99. Whiskey Toddy.

Same as Rum Toddy except use
Whiskey

1947 A. Vermeys: Cocktails. Seite 18. Bacardi Toddy.

Dans un petit gobelet: un morceau de glace;
1/2 cuillerée à café de sucre; assez d’eau pour
diluer le sucre; ajouter un verre de Bacardi
Rhum. Mélanger et servir avec an verre
d’eau. Pour la préparation du Brandy, Peach,
Gin, Rhum et Whisky Toddy, on procède de
la même façon, en se servant des alcools
demandés.

1947 A. Vermeys: Cocktails. Seite 77. Rhum Toddy.

(Voir Bacardi Toddy)

Seite 18. Bacardi Toddy.

Dans un petit gobelet: un morceau de glace;
1/2 cuillerée à café de sucre; assez d’eau pour
diluer le sucre; ajouter un verre de Bacardi
Rhum. Mélanger et servir avec an verre
d’eau. Pour la préparation du Brandy, Peach,
Gin, Rhum et Whisky Toddy, on procède de
la même façon, en se servant des alcools
demandés.

1947 A. Vermeys: Cocktails. Seite 88. Toddies.

Short drink. Ne jamais ajouter de jus de ci-
tron. Si on garni que ce soit d’une tranche
d’orange non acide.

1947 A. Vermeys: Cocktails. Seite 92. Whisky Toddy.

(Voir Brandy Toddy)

Seite 25. Brandy Toddy.

(Voir Bacardi Toddy)

Seite 18. Bacardi Toddy.

Dans un petit gobelet: un morceau de glace;
1/2 cuillerée à café de sucre; assez d’eau pour
diluer le sucre; ajouter un verre de Bacardi
Rhum. Mélanger et servir avec an verre
d’eau. Pour la préparation du Brandy, Peach,
Gin, Rhum et Whisky Toddy, on procède de
la même façon, en se servant des alcools
demandés.

1947 Karl Büskens: Mixbuch für Jedermann. Seite 93. Toddies.

Apple Jack.

Im kleinen Tumbler: In small tumbler:
1 Teelöffel Zucker in etwas 1 teapsoon of sugar dissolv­-
Wasser aufgelöst ed in little water, leaving
1 Stück Eis spoon in tumbler
1 Glas Apple Jack oder Cal- 1 glass of Apple Jack or
vados Calvados
rühren, Löffel im Tumbler stir and serve with glass of
hinterlassen und mit einem water
Glas Wasser servieren

Bacardi, Brandy, Peach Bacardi, Brandy, Peach
Brandy, Gin, Rum oder jeder Brandy, Gin, Rum or either
Whisky Toddy genau so wie Whisky Toddy the same as
oben, aber mit der jeweils above except use liquor
erwählten Flüssigkeit chosen

1947 Pedro Chicote: Cocktails mundiales. Seite 327. Whisky-Toddye (caliente).

Prepárese en un vaso de whisky:
Una cucharada de azúcar en polvo.
Una copa de las de licor de whisky escocés.
Una rodaja grande de limón.
Añádasele una discreta cantidad de agua hirviendo
y sírvase acompañado de una cucharilla de las de
café.

1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 61. Dewey Hot Toddy.

Dans un verre à
grog, une cuillère de sucre, un verre à madère de
Whisky, remplir d’eau bouillante, remuer, gar-
nir d’une tranche de citron.

1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 92. Irish Whisky Toddy.

Dans un petit
gobelet en cristal, glace pilée, une cuillère de sucre
en poudre, un peu d’eau, un verre d’Irish Whisky,
remuer. Chalumeaux.

1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 144. Rhum Toddy (Cold).

Dans un grand
verre à pied, une cuillère de sucre, trois traits
d’Angustura, un verre de Rhum; remplir d’eau
glacée, remuer, servir avec des chalumeaux.

1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 144. Rhum Toddy (Hot).

Dans un verre à
grog, trois traits d’Angustura, un verre de Rhum,
une cuillère d e sucre, remplir d’eau bouillante,
remuer et servir.

1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 145. Rye Whisky Toddy.

Dans un verre à
grog, une cuillère à bouche de sirop d’Ananas, un
trait d’Angustura, un verre de Rye-Whisky, rem-
plir d’eau glacée, ou d’eau bouillante, suivant la
demande. (Hot or Cold.)

1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 151. Scotch Whisky Toddy.

Dans un verre
en cristal, une cuillère de sucre. Dissoudre avec
un peu d’eau. Ajouter un verre de Scotch-Whisky.
Remplir avec de l’eau glacée ou bouillante suivant
que l’on désire (hot or cold).

1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 182. Whisky Toddy.

Dans un verre à grog,
une cuillère de sirop d’Ananas, un trait d’Angus-
tura, un verre de Whisky, remplir avec de l’eau
chaude ou glacée suivant le désir.

1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 298. Slings and Toddies.

The dictionaries define both Slings and Toddies as
“mixtures of sweetened spirits and water.” While
Slings have always been served both hot and cold, the
Toddy was originally a hot drink only. Today, how-
ever, Toddies, as well as Slings, are served both hot
and cold. Slings are usually made with lemon and
either sugar or some sweet liqueur. Toddies usually
contain a thin slice of lemon or a piece of lemon peel
but no lemon juice. Also, they usually contain one or
more spices, such as cinnamon, cloves, or nutmeg.
These differences, however, are merely incidental and,
when served hot, it is difficult, if not impossible, to dis-
tinguish between a Sling and a Toddy. One distinction
between the cold drinks is that Toddies are usually
made with plain water. Slings with charged water or
ginger ale.

1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 300. Irish Toddy. Rum Toddy. Scotch Toddy. Whisky Toddy.

1 ounce Sugar Syrup
3 ounces of the selected Liquor
2 or 3 Cloves
1 dash ground Cinnamon or small piece Cinnamon
Bark
1 dash ground Nutmeg
1 thin slice Lemon
Combine all ingredients except the nutmeg in a goblet
or tall Highball glass. Fill the glass with either hot
or cold water and dust the nutmeg over the top.

1948 George Albert Zabriskie: The Bon Vivant’s Companion or How to Mix Drinks. Seite 97. Whiskey Toddy.

1 teaspoonful of sugar
1/2 wineglass of water
1 wineglass of whiskey
1 small lump of ice
Stir with a spoon.

1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 431. Brandy Toddy, Gin Toddy, Peach Toddy, Rum Toddy, Rye Toddy, Scotch Toddy.

Prepáranse todos, lo mis-
mo que el Apple Tody, varian-
do nada más que el licor
que su propio título indica.

Seite 431. Apple Jack Toddy.

En un vaso grueso antiguo
con poquita agua:
Macháquese 1/2 terrón de
azúcar.
Pedazo de hielo.
Vasito de applejack.
Cascarita de limón.
Revuélvase y sírvase.

1948 Jean Lupoiu: Cocktails. Seite 23. Bacardi Toddy.

Dans un petit gobelet:
1 morceau de glace, 1/2 cuillerée à café
de sucre, assez d’eau pour diluer le sucre,
ajouter un verre, de Bacardi.
Mélanger et servir avec un verre d’eau.
Pour la préparation de Brandy, Peach,
Gin, Rhum et Whiskey Toddy, on procède
de la même façon en se servant des alcools
demandés.

1948 P. Dagouret: Le Barman Universel 10. Seite 95. Toddies.

Le toddy, boisson mi-longue, genre de grog, se pré-
pare de deux façons:
Froid, avec eau fraîche, quelques morceaux de glace,
Servir avec chalumeaux.
Chaud, dans le verre réchauffé, avec eau bouillante,
Servir avec petite cuiller.
En aucune circonstance on ne doit ajouter du citron:
jus, tranche ou zeste dans un toddy. Si l’on orne d’une
tranche d’orange, qu’elle ne soit pas acide.

1948 P. Dagouret: Le Barman Universel 10. Seite 97. Rhum Toddy (Cold).

Dans le verre n° 4:
1 cuiller à café sucre en poudre.
1 cuiller a café d’eau pour dissoudre.
3 gouttes angostura.
1 verre à liqueur de rhum.
2 ou 3 morceaux de glace.
Emplir d’eau froide. Remuer.
Garnir d’une tranche d’orange. Pailles.

1948 P. Dagouret: Le Barman Universel 10. Seite 97. Rhum Toddy (Hot).

Dans le verre n° 7, réchauffé:
1 cuiller à café sucre en poudre.
3 gouttes angostura.
1 verre à liqueur de rhum.
Emplir d’eau bouillante. Remuer.
Garnir d’une tranche d’orange. Cuiller.

1948 P. Dagouret: Le Barman Universel 10. Seite 97. Whisky Toddy (Cold).

Dans le verre n° 4:
1 cuiller à café sucre en poudre.
1 cuiller à café d’eau pour dissoudr
3 gouttes angostura.
1 verre à liqueur de whisky.
2 ou 3 morceaux de glace.
Emplir d’eau froide. Remuer.
Orner d’une tranche d’orange. Pailles.

1948 P. Dagouret: Le Barman Universel 10. Seite 97. Whisky Toddy (Hot).

Dans le verre n° 7, réchauffé:
1 cuiller à bouche sucre en poudre.
3 gouttes angostura.
1 verre à liqueur whisky.
Emplir d’eau bouillante. Remuer.
Orner d’une tranche d’orange. Cuiller.

1948 P. Dagouret: Le Barman Universel 11. Seite 95. Toddies.

Le toddy, boisson mi-longue, genre de grog, se pré­-
pare de deux façons :
Froid, avec eau fraîche, quelques morceaux de glace,
Servir avec chalumeaux.
Chaud, dans le verre réchauffé, avec eau bouillante,
Servir avec petite cuiller.
En aucune circonstance on ne doit ajouter du citron:
lus, tranche ou zeste dans un toddy. Si l’on orne d’une
tranche d’orange, qu’elle ne soit pas acide.

1948 P. Dagouret: Le Barman Universel 11. Seite 97. Rhum Toddy (Cold).

Dans le verre n° 4:
1 cuiller à café sucre en poudre.
1 cuiller à café d’eau pour dissoudre.
3 gouttes angostura.
1 verre à liqueur de rhum.
2 ou 3 morceaux de glace.
Emplir d’eau froide. Remuer.
Garnir d’une tranche d’orange. Pailles.

1948 P. Dagouret: Le Barman Universel 11. Seite 97. Rhum Toddy (Hot).

Dans le verre n° 7, réchauffé:
1 cuiller à café sucre en poudre.
3 gouttes angostura.
1 verre à liqueur de rhum.
Emplir d’eau bouillante. Remuer.
Garnir d’une tranche d’orange. Cuiller.

1948 P. Dagouret: Le Barman Universel 11. Seite 97. Whisky Toddy (Cold).

Dans le verre n° 4:
1 cuiller à café sucre en poudre.
1 cuiller à café d’eau pour dissoudre
3 gouttes angostura.
1 verre à liqueur de whisky.
2 ou 3 morceaux de glace.
Emplir d’eau froide. Remuer.
Orner d’une tranche d’orange. Pailles.

1948 P. Dagouret: Le Barman Universel 11. Seite 97. Whisky Toddy (Hot).

Dans le verre n° 7, réchauffé:
1 cuiller à bouche sucre en poudre.
3 gouttes angostura.
1 verre à liqueur whisky.
Emplir d’eau bouillante. Remuer.
Orner d’une tranche d’orange. Cuilier.

1948 Trader Vic: Bartender’s Guide. Seite 319. Hot Toddy.

2 oz. boiling water 2 oz. boiling water
2 oz. liquor of choice
Mix in Old-Fashioned glass, stir, and serve with small spoon.

1949 Anonymus: Bottoms Up. Seite 40. Hot Toddy.

1 lump Sugar
1 Cinnamon Stick
3 Cloves stuck in Lemon Slice
1 jigger rum
Mix and add boiling water.

1949 Emile Bauwens: Livre de Cocktails. Seite 133. Toddies. Chauds.

Mettre dans un tumbler:
1 Cuiller Sucre en Poudre –
Le dissoudre dans de l’eau bouillante,
ajouter la liqueur demandée et avant
de servir, garnir avec une tranche de
citron percée de quelques clous de
girofle.

1949 Emile Bauwens: Livre de Cocktails. Seite 133. Toddies. Froids.

Mettre dans un tumbler:
1 Cuiller Sucre en Poudre –
Le dissoudre dans un peu d’eau,
ajouter la liqueur demandée, un
morceau de glace et remplir d’eau ga-
zeuse; avant de servir, garnir avec
une tranche de citron.

1949 Emile Bauwens: Livre de Cocktails. Seite 133. Toddies.

Le nom « Toddy » est peu connu chez nous, pas qu’il ne
soit pas apprécié mais simplement du fait que nous l’ap­-
pelons courament « grog ».
Il peut se préparer soit chaud, soit froid et est d’une pré­-
paration toute simple.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 276. Die Toddies.

Zwischen Toddies und Slings besteht fast gar kein
Unterschied. Auch diese Getränke erfreuen sich keiner
Popularität, sind sie doch für die heutige Geschmacks­-
richtung allzu primitiv. Barlöffel beilegen.

Grundrezept für kalte Toddies: In einem Ballonglas
löst man 2—3 Barlöffel Zucker mit etwas kaltem Wasser
auf, fügt einige kleine Stückchen Roheis bei, giesst 1 Glas
(50 Gramm) der gewünschten alkoholischen Flüssigkeit
hinzu und füllt auf mit frischem Wasser. Sehr gut um­-
rühren.

Grundrezept für heisse Toddies: In einem Grogglas
löst man 3—4 Barlöffel Zucker mit etwas heissem Wasser
auf, giesst 1 Glas (50 Gramm) der gewünschten alko­-
holischen Flüssigkeit hinzu und füllt auf mit kochendem
Wasser. Eine dünne Scheibe Zitrone beifügen.

Bemerkung: Slings und Toddies werden meistens aus
Cognac, Whisky und Gin zubereitet. Es sind Getränke, die
wir in unserem Lande nicht empfehlen.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 431. Rum-Toddy (kalt).

In einem Weinglas löst man 1 Esslöffel Zucker mit
etwas Wasser auf und füge 2 Stückchen Roheis und
1 Glas Rum hinzu. Umrühren und auffüllen mit fri­-
schem Wasser. Barlöffel beigeben.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 431. Rum-Toddy (warm).

In einem Tumbler löst man 1 Esslöffel Zucker mit
etwas heissem Wasser auf, giesst 1 Glas Rum hinzu
und füllt auf mit kochendem Wasser. Scheibe Zitrone
beifügen. Barlöffel beigeben.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 450. Toddy.

Dies ist ein punschähnlicher «long-drink», der aus
Alkohol, Zucker und Wasser besteht. Kann warm und
kalt zubereitet werden. (Siehe Grundrezepte.)

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 465. Whisky-Toddy (kalt).

In den Shaker gibt man mehrere kleine Stückchen
Roheis, 1 Esslöffel Zucker, 1 Glas Whisky und schüttelt
das Ganze gut. Man seiht es in ein mittleres Glas und
füllt auf mit frischem Wasser.

1949 P. Dagouret: Le Barman Universel. Seite 95. Toddies.

Le toddy, Jboisson ml-longue, genre de grog, se pré
pare de deux façons;
Froid, avec eau fraîche, quelques morceaux de glace,
Servir avec chalumeaux.
Chaud, dans le verre réchauffé, avec eau bouillante,
Servir avec petite cuiller.
En aucune circonstance on ne doit ajouter du citron :
lus, tranche ou zeste dans un toddy. Si l’on orne d’une
tranche d’orange, qu’elle ne soit pas acide.

1949 P. Dagouret: Le Barman Universel. Seite 97. Rhum Toddy (Cold).

Dans le verre n° 4:
1 cuiller à café sucre en poudre.
1 cuiller à café d’eau pour dissoudre.
3 gouttes angostura.
1 verre à liqueur de rhum.
2 ou 3 morceaux de glace.
Emplir d’eau froide. Remuer.
Garnir d’une tranche d’orange. Pailles.

1949 P. Dagouret: Le Barman Universel. Seite 97. Rhum Toddy (Hot).

Dans le verre n° 7, réchauffé:
1 cuiller à café sucre en poudre.
3 gouttes angostura.
1 verre à liqueur de rhum.
Emplir d’eau bouillante. Remuer.
Garnir d’une tranche d’orange. Cuiller.

1949 P. Dagouret: Le Barman Universel. Seite 97. Whisky Toddy (Cold).

Dans le verre n° 4:
1 cuiller à café sucre en poudre.
1 cuiller à café d’eau pour dissoudre.
3 gouttes angostura.
1 verre à liqueur de whisky.
2 ou 3 morceaux de giace.
Emplir d’eau froide. Remuer.
Orner d’une tranche d’orange. Pailles.

1949 P. Dagouret: Le Barman Universel. Seite 97. Whisky Toddy (Hot).

Dans le verre n° 7, réchauffé:
1 cuiller à bouche sucre en poudre.
3 gouttes angostura.
1 verre à liqueur whisky.
Emplir d’eau bouillante. Remuer.
Orner d’une tranche d’orange. Cuiller.

1949 Wilhelm Stürmer: Cocktails by William. Nach Seite 56. Toddy.

Foto.

1949 Wilhelm Stürmer: Cocktails by William. Seite 74. Toddies.

Was ein Toddy ist, lieber Freund, sollst Du gleich erfahren. Toddies sind
gesüßte Mischungen von Spirituosen und heißem Wasser. Natürlich können
sie auch kalt serviert werden. Du nimmst wie bei einem Sling statt heißen
Wassers einfach Eis. Ihre vom Sling unterschiedliche Eigenart besteht ledig- ­
lich darin, daß sie nie mit Muskatnuß angeboten werden.

KENTUCKY TODDY
Zu Toddys werden am besten alt­-
modische Gläser mit dickem Boden
verwandt.
Löse 1 Stück Zucker in etwas
Wasser auf,
1 Gläschen Bourbon Whisky.
Fülle mit kochendem Wasser auf.

WHISKY TODDY
Verfahre wie oben unter Verwen-
dung von Whisky.

Anmerkung: Werden Toddies kalt serviert, dann nimm anstelle heißen
Wassers ein Stück Eis.

1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 136. Hot Toddy.

1 tsp. Sugar 2 oz. Boiling Water
. 2 oz. Liquor of choice
Mix and stir.

1951 Anonymus: The Holiday Drink Book. Seite 47. Hot Toddy.

1 teaspoon sugar
Small piece of cinnamon
Slice of lemon garnished with cloves
1 1/2 oz. rye or brandy
Place a spoon in an old fashioned glass,
put in sugar and dissolve it with a little
hot water. Add the cinnamon, lemon,
and whiskey and fill the glass nearly full
with piping hot water. Stirgently. Grate
a little nutmeg on top and serve.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 16. Toddy.

A drink made of spirits, sugar and water. Generally hot water
is used and other ingredients.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 49. Bourbon Toddy.

1 lump sugar
3 teaspoons water
1 jigger bourbon
1 lump ice
Dash nutmeg
Dissolve sugar in water in old-fashioned glass.
Add liquor, ice and nutmeg. Serve with teaspoon.
For a Hot Bourbon Toddy, leave out the ice and
add hot water. Serve with teaspoon.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 212. Rum Toddy.

1 jigger Goddard’s Rum
Lump sugar
3 teaspoons water
Lump ice
Dash nutmeg
Dissolve sugar in water in old-fashioned glass. Add
rum, ice, nutmeg. Serve with teaspoon. For Hot
Rum Toddy, leave out ice and add hot water.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 214. Rye Toddy.

1 jigger rye
Lump sugar
3 teaspoons water
Lump ice
Dash nutmeg
In an old-fashioned glass place sugar, dissolved in
water. Add rye, ice, nutmeg. Serve with teaspoon.
For Hot Rye Toddy, leave out ice and add hot
water.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 238. Toddy.

1 jigger spirits desired
Lump sugar
3 teaspoons water
Generally hot water is used and other ingredients.
Among the most popular Toddies are Applejack,
Bourbon, Brandy, Gin, Rum and Rye Toddies.
A Toddy is served in an old-fashioned glass. Put
sugar in glass and dissolve in water. Add liquor,
lump of ice, and dash of nutmeg. For a Hot
Toddy, leave out the ice and add hot water.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 252. Watt’s Toddy.

Courtesy, Log Cabin Club, St. Louis
Bourbon whisky
Lemon peel
Ice (not cracked)
Fill toddy glass with ice. Add lemon peel. Pour
good bourbon whisky into the crevices until glass
is filled.

1952 Charles: The Cocktail Bar. Seite 123. Rum Toddy. Whisky Toddy.

Each of these is prepared as for Brandy. Toddy, using
dry gin, rum, or Scotch whisky instead of brandy. Toddies
with other bases may be prepared in the same way.

Seite 123. Brandy Toddy.

Put one lump of sugar in a small tumbler, and add just
enough water to dissolve it. Then add one lump of ice
and 1/2 gill of brandy. Stir and serve.

1952 Charles: The Cocktail Bar. Seite 145. Toddies.

Hot toddies are prepared and served in a tumbler.

1952 Charles: The Cocktail Bar. Seite 145. Rum Toddy.

1 teaspoonful of sugar,
3 dashes of lime juice,
3/4 gill of rum.
Dissolve the sugar in hot water, and add the lime juice
and rum. Fill up with boiling water. Serve with grated
nutmeg or powdered cinnamon on the top.

1952 Charles: The Cocktail Bar. Seite 146. Whisky Toddy.

1 teaspoonful of sugar,
3/4 gill of Scotch whisky.
Dissolve the sugar in hot water, and add the whisky.
Fill up with boiling water. Serve with a slice of lemon
on top.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 115. Cold Toddy.

In the bottom of an Old-Fashioned
glass, crush:
1/2 teaspoon sugar
1 strip lemon peel, about 1″ long
1 teaspoon water
Add 1 or 2 cubes ice. Pour in 1 1/2 – 2 oz.
your favorite whiskey, give it a quick
stir, and there you are. You may add a
bit of water or seltzer if you want to
last longer.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 173. Hot Buttered Toddy.

Bestow in deserving mug:
1 hooker doggonedest best whisky
1 ounce orange juice
1 teaspoonful sugar
Fill up with hot water. Stir inhalingly.
Add about a quarter of a pat of butter
as a floater on top.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 173. Hot Toddy (Bowl).

1 quart rye, bourbon, Scotch,
apple brandy or grape brandy
2 quarts boiling water
Clove-studded lemon slices
Bits of stick cinnamon
Sugar to taste
Pour boiling water over spiced and su­-
gared liquor, stir then serve steaming
hot with one of the lemon slices in
each drink.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 174. Hot Toddy (Individual).

Mix double-shot of favorite whisky or
brandy with 1 teaspoon (or less) sugar.
Fill glass with hot water and garnish
with clove-studded lemon slice and
bits of stick cinnamon.

1953 Anonymus: Manual del bar. Seite 311. Whisky Toddy.

Preparado y servido en un vaso de
Whisky, agregar una cucharadita de azúcar, una me-
dida de Whisky Escocés. Se termina de llenar con
agua bien caliente.

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 129. Toddies.

Use old-fashioned glass.
1 teaspoonful Sugar, 2 Cloves, 1 slice of Lemon, 1 stick of
Cinnamon, 1 1/2 oz. Spirit desired. Fill with boiling water.

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 156. Toddies.

Use old-fashioned glass
Bacardi Toddy, Brandy Toddy, Calvados Toddy, Gin Toddy, Rum
Toddy, Whisky Toddy
Dissolve 1 teaspoonful of sugar with a little water. Leave spoon
in glass. Add 1 lump of ice. 2 oz. of desired spirit. Stir and
serve.

1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 300. Slings and Toddies.

The dictionaries define both Slings and Toddies as “mixtures of
sweetened spirits and water.” While Slings have always been served
both hot and cold, the Toddy was originally a hot drink only. Today,
however, Toddies, as well as Slings, are served both hot and cold.
Slings are usually made with lemon and either sugar or some sweet
liqueur. Toddies usually 298contain a thin slice of lemon or a piece of
lemon peel but no lemon juice. Also, they usually contain one or
more spices, such as cinnamon, cloves, or nutmeg. These differences,
however, are merely incidental and, when served hot, it is difficult, if
not impossible, to distinguish between a Sling and a Toddy. One
distinction between the cold drinks is that Toddies are usually made
with plain water. Slings with charged water or ginger ale.

APPLEJACK SLING or 1 teaspoonful Sugar Syrup
or BRANDY SLING or 2 teaspoonfuls Lemon Juice
GIN SLING or 3 ounces of the selected Liquor
IRISH SLING or
RUM SLING or
SCOTCH SLING or
WHISKY SLING

Combine the above in a goblet or large Highball glass. Fill the glass
with chilled, charged water for a cold Sling or with boiling water for a
hot Sling. Some recipes omit the lemon juice. Others omit both the
lemon juice and sugar and use a few dashes of Angostura. Some recipes
also call for dusting the top with nutmeg. Query, is it then a Sling
or a Sangaree?

1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 301. Toddies.

APPLEJACK TODDY or 1 ounce Sugar Syrup
BRANDY TODDY or 3 ounces of the selected Liquor
GIN TODDY or 2 or 3 Cloves
IRISH TODDY or 1 dash ground Cinnamon or small
RUM TODDY or piece Cinnamon Bark
SCOTCH TODDY or 1 dash ground Nutmeg
WHISKY TODDY or 1 thin slice Lemon
Combine all ingredients except the nutmeg in a goblet or tall Highball
glass. Fill the glass with either hot or cold water and dust the nutmeg
over the top.

1953 „Kappa“: Bartender’s Guide to the Best Mixed Drinks. Seite 61. Hot Toddy.

1 Teaspoon Sugar
2 oz. Boiling Water
2 oz. Whisky or Rum
Mix and stir and serve in Mug or Highball glass.
May be served with a cinnamon stick.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 80. Hot Brick Toddy.

Into Hot Whiskey glass, put:
1 Teaspoon Butter
1 Teaspoon Powdered Sugar
3 Pinches Cinnamon
1 oz. Hot Water, and dissolve
thoroughly. Then add:
1 1/2 oz. Old Mr. Boston Rye or
Bourbon Whiskey
Fill with boiling Water and stir.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 111. Pendennis Toddy.

Muddle Lump of Sugar with 1 Teaspoon
of Water, in 6 oz. Sour glass.
Fill with finely shaved Ice, add 2 oz.
Old Mr. Boston Rye or Bourbon
Whiskey and stir well. Decorate with
2 slices of Lemon.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 127. Rum Toddy.

Use Old Fashioned Cocktail glass.
1/2 Teaspoon Powdered Sugar
2 Teaspoons Water
2 oz. Old Mr. Boston Imported Rum
1 Lump of Ice
Stir well and Twist Lemon Peel on
top.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 127. Rum Toddy (Hot).

Put Lump of Sugar into Hot Whiskey
glass and fill with two-third Boiling
Water. Add 2 oz. Old Mr. Boston Im­-
ported Rum. Stir and decorate with
slice of Lemon. Grate Nutmeg on top.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 153. Whiskey Toddy.

Use Old Fashioned Cocktail glass.
1/2 Teaspoon Powdered Sugar
2 Teaspoons Water
2 oz. Old Mr. Boston Rye or
Bourbon Whiskey
1 Lump of Ice
Stir well and twist Lemon Peel on
top.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 154. Whiskey Toddy (Hot).

Put Lump of Sugar into Hot Whiskey
glass and fill with two-thirds Boiling
Water. Add 2 oz. Old Mr. Boston
Rye or Bourbon Whiskey. Stir and
decorate with slice of Lemon. Grate
Nutmeg on top.

1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 15. Yachting-Toddy.

1 tot Brandy
1 tot Rum
1 slice Lemon
3 Cloves
Touch of Nut-Meg
in tumbler glass-hot water.

1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 36. Toddies.

Boissons mi-longues se préparant directement dans le verre highball
ou old fashioned, se servent à volonté froides ou chaudes avec
sucre ou sirop, liqueur désirée, demi-tranche d’orange non acide.
Elles se complètent à l’eau nature chaude ou froide (glace).

1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 84. Rhum Toddy.

Dans un verre highball:
Sucre ou Sirop de canne
Un verre de Rhum
Compléter à l’eau bouillan-
te ou glacée, ajouter une
demi-tranche d’orange dou-
ce, piquée d’un clou de
girofle.

1953 S. S. Field: The American Drinking Book. Seite 235. Whaler’s Toddy.

1 teaspoon of sugar, 1 slice of lemon, 3 cloves,
1 piece of cinnamon bark, 2 ounces of Puerto Rican Rum. Place ingredients
in a small mug or bar glass, with boiling water and dust
with nutmeg.
This one spliced the main brace out of Nantucket
and New Bedford, with West Indies Rum that
was lashed to the mast. It was served with scrim-
shaw toddy sticks of whalebone or ebony, on
many a voyage around the Horn.

1954 Eddie Clark: King Cocktail. Seite 18. Toddy.

A warming drink, generally made with hot water,
spirits, lemon, sugar and spices.

1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 37. Cold Toddy.

Robert H. Loeb, Jr.: Nip Ahoy. 1954, page 37. Cold Toddy.
Robert H. Loeb, Jr.: Nip Ahoy. 1954, page 37. Cold Toddy.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 129. Toddies.

Use old-fashioned glass.
1 teaspoonful Sugar, 2 Cloves, 1 slice of Lemon, 1 stick of
Cinnamon, 1 1/2 oz. Spirit desired. Fill with boiling water.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 156. Toddies.

Use Old-Fashioned glass

Bacardi Toddy, Brandy Toddy, Calvados Toddy, Gin Toddy, Rum
Toddy, Whisky Toddy

Dissolve 1 teaspoonful of sugar with a little water. Leave spoon
in glass. Add 1 lump of ice. 2 oz. of desired spirit. Stir and
serve.

1955 Harold J. Grossman: Grossman’s Guide To Wines, Spirits, and Beers. Seite 269. Toddies.

Liquor, slice lemon, sugar, cloves
hot water

1955 Harold J. Grossman: Grossman’s Guide To Wines, Spirits, and Beers. Seite 274. Rum Toddy.

1 lump of sugar
1 jigger of Jamaica rum
Fill glass with boiling water. Insert one small piece of cinnamon, one
slice of lemon garnished with four cloves and a thin slice of lemon rind
twisted over glass and inserted. Stir mixture a little and serve with a
spoon. Also serve a small pitcher of hot water on the side.

1955 Jean Lupoiu: Cocktails. Seite 27. Bacardi Toddy.

Dans un petit gobelet:
1 morceau de glace, 1/2 cuillerée à café
de sucre, assez d’eau pour diluer le sucre,
ajouter un verre de Bacardi.
Mélanger et servir avec un verre d’eau.
Pour la préparation de Brandy, Peach,
Gin, Rhum et Whiskey Toddy, on procède
de la même façon en se servant des alcools
demandés.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 124. Hot Toddies.

2/3 Jigger Applejack, Brandy,
Rum or any Whiskey
1 Teaspoon Sugar
2 Cloves
1 Slice Lemon
Place ingredients in Old-
Fashioned glass with a silver
spoon and fill with Boiling
Water. A small piece of
Cinnamon may be added if
desired.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 143. Toddies.

TODDIES, when served cold, are all
made the same way whether
Applejack, Brandy, Gin, Rum or
any Whiskey is used.
Place in a small tumbler or Old-
Fashioned glass 1 scant teaspoon
Sugar. Dissolve with a little
Water and leave the spoon in
glass. Add 1 or 2 cubes of Ice and
2 jiggers of the desired Liquor.
Stir and serve.

1957 Lawrence Blochman: Here’s How. Seite 124. Hot Toddy.

1 jigger whisky 1 teaspoon sugar
1 lemon slice Pinch of cinnamon
Dissolve the sugar in a little hot water in an 8-ounce
tumbler, add the other ingredients, place a teaspoon in
the glass to prevent its cracking, fill with very hot water.
Add a clove, if you like.
The Hot Toddy may be made with brandy or applejack,
too. When made with rum it is usually called a
HOT GROG

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 117. Toddies.

Use old-fashioned glass.
1 teaspoonful Sugar, 2 Cloves, 1 slice of Lemon, 1 stick of
Cinnamon, 1 1/2 oz. Spirit desired. Fill with boiling water.

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 136. Bacardi Toddy, Brandy Toddy, Calvados Toddy, Gin Toddy, Rum Toddy, Whisky Toddy.

Use Old-Fashioned glass.

Dissolve 1 teaspoonful of sugar with a little water. Leave spoon
in glass. Add 1 lump of ice. 2 oz. of desired spirit. Stir and
serve.

1961 Anonymus: Cocktails y bocaditos. Seite 98. Manhattan Toddy.

(Para 1 porción)
Azúcar molido, 1 cucharadita – Curaçao, 1 cucharadita – Whisky,
1 medida – Aguo fría, contidad necesario – Hielo, 3 trocitos.
• Poner el whisky, el azúcar, el curaçao y el
hielo en un vaso para whisky (de 250 gramos).
Mezclar.
• Completar con el agua fría y servir en el
mismo vaso.

1961 Pedro Chicote: El bar en el mundo. Seite 263. Toddyes.

El toddye es una bebida tan semejante a los
grogs, que en Francia son conocidos por este
nombre. Pueden prepararse fríos y calientes. Los
más usuales son de coñac, ginebra y whisky.

1961 Pedro Chicote: El bar en el mundo. Seite 265. Whisky toddye (caliente).

Prepárese en un vaso de
whisky:
Una cucharada de azúcar en
polvo.
Una copa de las de licor de
whisky escocés.
Una rodaja grande de limón.
Añádasele una discreta can-
tidad de agua hirviendo y
sírvase acompañado de una
cucharilla de las de café.

1963 Eddie Clarke: Shaking in the 60’s. Seite 29. Toddy.

A really warming drink on a cold day, made
with boiling water (or hot milk). Contains
spirits, lemon, sugar and spices.

1963 Luigi Veronelli: I cocktails. Seite 47. Lo toddy freddo.

È un long drink costituito da un’acquavite – o da un liquo-
re – zuccherata, largamente speziata e allungata con abbon-
dante acqua fredda e ghiaccio.

1963 Luigi Veronelli: I cocktails. Seite 50. L’hot toddy.

È un’acquavite – o liquore – zuccherata, largamente speziata
e servita con acqua bollente.

1964 Anonymus: Manual del bar. Seite 313. Whisky Toddy.

Preparado y servido en un vaso de
Whisky, agregar una cucharadita de azúcar, una me-
dida de Whisky Escocés. Se termina de llenar con
agua bien caliente.

1964 Anonymus: Manual del bar. Seite 314. Manhattan Toddy.

Se prepara y sirve en un vaso
de Whisky, agregando: unos pedacitos de hielo, una
cucharadita de azúcar, una cucharadita de Curaçao
y una medida de Whisky Rye. Se completa con
agua fría.

1964 Anonymus: Peter Pauper’s Drink Book. Seite 37. Hot Toddy.

1 teaspoon Sugar
Small piece of Cinnamon
Slice of Lemon garnished with Cloves
1 1/2 ounces Rye or Brandy
Boiling Water
Place a spoon in an Old-Fashioned glass, put
in sugar and dissolve it with a little hot water.
Add the cinnamon, lemon, and whiskey and
fill the glass nearly full with piping hot water.
Stir gently. Grate a little nutmeg on top and
serve.

1965 Aladar von Wesendonk: 888 Cocktails. Seite 132. Toddies.

Zwischen ihnen und Slings besteht kaum ein Unterschied. Es sind
eigentlich Wasser= oder Teepunsche, würzig wie fast alles aus den
Tropen.

1965 Aladar von Wesendonk: 888 Cocktails. Seite 132. Pendennis Toddy.

2 TL Honig
2 TL Kirschwasser
1 Cocktailmaß Bourbon Whiskey
den Honig mit etwas Wasser im
Ballonglas auflösen, Fizzeis da=
zugeben, mit Kirsch und Whis=
key übergießen und verrühren,
mit ganz leichtem Tee auffüllen
und mit Kirschen, einer Zitronen=
und Orangenscheibe garnieren
und mit Strohhalm servieren

1965 Aladar von Wesendonk: 888 Cocktails. Seite 132. Rum Toddy heiß.

1 Zitronenscheibe mit 2 Gewürz=
nelken spicken und in einen
tumbler geben, 2 Stück an einer
Orangenschale geriebenen Wür=
felzucker und 1 Prise Zimt hinzu.
Dann noch eine Locke Zitronen=
schale und über diese Zutaten
1 Südweinglas Jamaica Rum. Das
zusammen mit der gleichen Menge
heißem Wasser übergießen, mit
Barlöffel und Strohhalm servie=
ren

1965 Aladar von Wesendonk: 888 Cocktails. Seite 171. Hot Toddy.

9/10 Whiskey
1 TL Zucker
1 Zitronenscheibe
1 Prise Zimt, evtl. 1 Stück Nelke
mit etwas heißem Wasser (nach
Gefühl) weiter erhitzen und in
einem Grogglas oder kleinen
tumbler mit einem Löffel ser=
vieren

1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 120. Toddies.

Use old-fashioned glass.
1 teaspoonful Sugar, 2 Cloves, 1 slice of Lemon, 1 stick of Cinna­-
mon, 1 1/2 ozs. Spirit desired. Fill with boiling water.

1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 137. Bacardi Toddy, Brandy Toddy, Calvados Toddy, Gin Toddy, Rum Toddy, Whisky Toddy.

Use Old-Fashioned glass

Dissolve 1 teaspoonful of sugar with a little water. Leave spoon
in glass. Add 1 lump of ice. 2 ozs. of desired spirit. Stir and
serve.

1965 Harry Schraemli: Manuel du bar. Seite 329. Les toddies.

Il n’existe presque aucune différence entre toddies et slings. Ces boissons ne jouissent
elles non plus d’aucune popularité car elles sont par trop primitives eu égard aux
goûts actuels.

Recette de base pour toddies froids : Faire fondre dans un verre ballon 2-3
cuillères à bar de sucre avec un peu d’eau froide, ajouter quelques petits dés de glace
brute, verser 1 verre (50 g) du liquide alcoolisé désiré et finir de remplir avec de l’eau
fraîche. Très bien remuer.

Recette de base pour toddies chauds: Faire fondre dans un verre à grog 3-4
cuillères à bar de sucre avec un peu d’eau chaude, verser 1 verre (50 g) du liquide
alcoolisé désiré et finir de remplir avec de l’eau bouillante. Ajouter une fine tranche
de citron.

Remarque: Slings et toddies sont préparés le plus souvent au cognac, whisky et
gin. Ce sont des boissons que nous ne recommandons pas dans notre pays.

1965 Harry Schraemli: Manuel du bar. Seite 473. Toddy.

C’est un long-drink analogue au punch, consistant en alcool, sucre et
eau. Peut se préparer chaud et froid. (Voir recette de base.)

1965 Robert London & Anne London: Cocktails and snacks. Seite 97. Hot Toddies.

1 teaspoon fine grain sugar Piece of cinnamon stick
2 cloves 1 1/2 ounces rye or bourbon
Slice of lemon
Combine all in an Old-Fashioned glass or a mug. Add 1 1/2 ounces or
more boiling water. Stir.
Variations: Applejack, brandy, Scotch or gold label rum may be sub­-
stituted for rye or bourbon.

1965 Robert London & Anne London: Cocktails and snacks. Seite 97. Hot Toddy (Bowl).

1 quart liquor Lemon slices
2 quarts boiling water Whole cloves
Sugar to taste Small pieces of stick cinnamon
Stud the lemon slices with whole cloves. Combine the liquor, sugar
to taste, lemon slices, and cinnamon in a heated bowl. Pour over the
boiling water. Serve in hot mugs with a lemon slice in each serving.
For the liquor use applejack, brandy, rye, bourbon, or Scotch. Serves
about 16.

1966 Harry Schraemli: Le roi du bar. Seite 15. Toddies.

C’est également une boisson analogue au
grog, que l’on peut servir froide ou
chaude. Les recettes de base sont les
suivantes: a) froid: Délayer dans un verre
à vin 2 cuillères à bar de sucre avec de
l’eau, ajouter de la glace, un verre-mesure
du liquide exigé par la recette. Remplir
d’eau fraîche, b) chaud: Comme ci-des-
sus, mais remplir avec de l’eau chaude.
Ajouter une tranche de citron.

1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 68. Whisky Toddy.

Heaped teaspoon of Sugar in warm glass; add a little boiling
water and dissolve Sugar. Add 2 oz. Scotch Whisky and stir
(with silver spoon). Pour in more boiling water, and top with
more Scotch.

1966 Mario Kardahi: Tratado Práctico de Coctelería, Pastelería y Afines. Seite 48. Toddy.

Cóctel largo: Licor, rodajas de limón, cla-
vo de olor y agua.

1966 Mario Kardahi: Tratado Práctico de Coctelería, Pastelería y Afines. Seite 213. Toddies.

Trago ideal para días fríos; su base prin-
cipal es whisky, cognac, etc; adicionándose
agua caliente, o fría y azúcar.

1966 Mario Kardahi: Tratado Práctico de Coctelería, Pastelería y Afines. Seite 214. Manhattan Toddy.

Preparado y servido en un vaso ele whisky,
agregar unos pedacitos de hielo, una cu-
charadita de azúcar, una cucharaita de Cu-
raçao y una medida de whisky.
Completar con agua fría.

1966 Mario Kardahi: Tratado Práctico de Coctelería, Pastelería y Afines. Seite 214. Whisky Toddy.

Preparado y servido en un vaso de whisky,
agregar una cucharadita de azúcar común
blanca una medida de whisky Escocés. Ter-
minar de llenar con aigua bien caliente.

1966 Oscar Haimo: Cocktail and Wine Digest. Seite 99. Rum Toddy.

Use old fashioned glass with spoon
1 tsp Sugar, 3 Cloves on Slice of Lemon with small pieces of
Cinnamon,1 1/2 oz. Jamaica Rum.
Add boiling water or cold water as the case may be. Stir.

1966 Oscar Haimo: Cocktail and Wine Digest. Seite 99. Apple Jack, Brandy, Gin, Tequila, Vodka or Whiskey Toddy.

Same as Rum Toddy except use liquor desired.

1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 404. Toddies.

Trago ideal para los días fríos; su base principal es el Whisky,
pero suele usarse también el Cognac. Se completa preferentemente
con agua, fría o caliente, o bien con soda.

1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 405. Whisky Toddy.

Preparar y servir en vaso de Whisky.
Poner una cucharadita de azúcar y
1 medida de Whisky.
Terminar de llenar con agua bien caliente.

1971 Anonymus: Tropical Recipes. Standard Recipes. Hot Toddy.

(Build)
Garnet Mug Glass
1 Jigger Spec. Res. Rum
5 Pieces Cloves, mashed
1 Teaspoon sugar
Lemon and Orange peel twisted
Hot water.

1972 Anonymus: Recipes – Wines and Spirits. Seite 59. Hot Toddy.

To make 1 toddy
Pinch of superfine sugar
1 strip lemon peel stuck with 1
whole clove
Pinch of cinnamon, or substitute a 1-
inch piece cinnamon stick
3 ounces bourbon, blended whiskey
or brandy
Boiling water
An old-fashioned glass or a 6- to 8-
ounce mug
Warm the glass or mug by washing it with very hot water and shaking it
dry. Place the pinch of sugar, lemon peel stuck with a clove, cinnamon
and spirits in the glass or mug, fill with boiling water, and stir.
The hot toddy is a very popular cold remedy, but there is a less fa-
miliar drink, known as the toddy, which is simply whiskey, ice cubes and
a strip of lemon peel.

1972 Leo Cotton: Old Mr. Boston. Seite 109. Whiskey Toddy.

Use Old Fashioned cocktail glass.
1/2 Teaspoon Powdered Sugar
2 Teaspoons Water
2 oz. Old Mr. Boston Whiskey*
1 Lump of Ice
Stir well. Twist lemon peel and drop
in glass.

* Bourbon, Blended, Rye or Canadian.

1972 Leo Cotton: Old Mr. Boston. Seite 109. Whiskey Toddy (Hot).

Put lump of sugar into hot whiskey
glass and fill two-thirds with boil-
ing water. Add 2 oz. Old Mr. Bos-
ton Whiskey.* Stir and decorate
with slice of lemon. Grate nutmeg on
top.

* Bourbon, Blended, Rye or Canadian.

1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 178. Rum Toddy (Cold).

1/2 teaspoon bar sugar
2 teaspoons water
2 ounces light Puerto Rican rum
Stir sugar and water in an old fashioned glass. Add rum and
1 ice cube. Stir. Add a twist of lemon peel.

1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 189. Whaler’s Toddy.

1/2 teaspoon brown sugar
2 ounces dark Jamaica rum
Splash of water
Stir well with ice in an old fashioned glass.

1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 244. Whisky Toddy (Cold).

1/2 teaspoon bar sugar
2 teaspoons water
2 ounces whisky (Bourbon, blended, Canadian, or rye)
Stir well with 1 ice cube in an old fashioned glass. Add a
twist of lemon peel.

1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 306. Hot Rum Toddy.

1 teaspoon bar sugar
Boiling water
1 1/2 ounces light Puerto Rican rum
Lemon slice studded with cloves
Cinnamon stick
Dissolve sugar in 1 ounce boiling water in a preheated mug.
Add rum, lemon slice, 4 ounces boiling water, and a cinnamon
stick.

1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 306. Hot Toddy.

1 teaspoon bar sugar
2 ounces boiling water
2 ounces liquor of choice
Stir in old fashioned glass. Serve with small spoon.

1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 310. Hot Toddy (Hot).

1 cocktail sugar cube
Boiling water
2 ounces light Puerto Rican rum
Put sugar into a whisky glass or mug. Fill 2/3 full with
boiling water. Add rum. Stir. Decorate with a lemon slice.
Dust with grated nutmeg.

1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 312. Whisky Toddy (Hot).

1 cocktail sugar cube
Boiling water
2 ounces whisky (Bourbon, blended, Canadian, or rye)
Put sugar into preheated old fashioned glass. Fill glass 2/3
fud with boiling water. Add whisky. Stir. Add a lemon slice.
Dust with grated nutmeg.

1973 Anonymus: 500 Ways to Mix Drinks. Seite 54. Buttered Rum Toddy.

2 oz. New England rum
2 oz. boiling water
1/4 oz. butter
Stir well and sprinkle grated
nutmeg on top.

1973 Anonymus: 500 Ways to Mix Drinks. Seite 54. Spiced Rum Toddy.

1 jigger Jamaica rum
2 teaspoons powdered sugar
2 teaspoons butter
1⁄2 teaspoon allspice
Fill glass with hot water.

1973 Anonymus: 500 Ways to Mix Drinks. Seite 54. Scotch Toddy.

1⁄2 teaspoon powdered sugar
1 jigger Scotch whiskey
3 lumps of ice
1 twist of lemon peel
Stir well and strain.

1973 Anonymus: 500 Ways to Mix Drinks. Seite 55. Whiskey Toddy.

1 teaspoon powdered sugar
2 Jiggers rye whiskey
Fill glass with hot water. Top
with a twist of lemon peel.

1973 Oscar Haimo: Cocktail and Wine Digest. Seite 99. Rum Toddy.

Use old fashioned glass with spoon
1 tsp Sugar, 3 Cloves on Slice of Lemon with small pieces of
Cinnamon, 1 1/2 oz. Jamaica Rum.
Add Boiling water or cold water as the case may be. Stir.

1973 Oscar Haimo: Cocktail and Wine Digest. Seite 99. Apple Jack, Brandy, Gin, Tequila, Vodka or Whiskey Toddy.

as Rum Toddy except use liquor desired.

1976 Anonymus: International Guide to Drinks. Seite 86. Toddies.

Use old-fashioned glass
1 teaspoonful sugar
2 cloves
1 slice of lemon
1 stick of cinnamon
spirit desired
Fill with boiling water
Stir

1976 Anonymus: International Guide to Drinks. Seite 97. Toddies.

Use old-fashioned glass

Bacardi Toddy, Brandy Toddy,
Calvados Toddy, Gin Toddy, Rum
Toddy, Whisky Toddy

Dissolve 1 teaspoonful of sugar
with a little water. Add ice.
1 measure of desired spirit,
serve with stirring rod.

1976 Brian F. Rea: Brian’s Booze Guide. Seite 84. Toddy (cold or hot).

Build in an old fashioned glass
1 teaspoon sugar
1 1⁄2 ounces Bourbon or spirit of your choice
If cold Toddy, add one or two ounces of water and two
ice cubes.
If hot Toddy, pour in three ounces of boiling water. Juice
of half lemon optional. Twist of lemon.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 161. Toddy’s Cocktail.

Dissolve 1 lump of Sugar in
water. Use 1 glass of any
Spirit desired, 1 lump of Ice.
Use medium size glass and stir well.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 186. Whisky Toddy.

1 Teaspoonful of Sugar.
1/2 Wineglass of Water.
1 Wineglass of Whisky.
1 Small Lump of Ice.
Stir with a spoon, and serve.

1977 Stan Jones: Jones’ Complete Barguide. Seite 257. Cold Toddy.

Old Fashioned Glass Build
1/2 tsp sugar dissolved in
1/2 oz lemon juice
1-1/2 oz Bourbon
(or other whiskey)
Fill with ice and water
Nutmeg and/or cinnamon stick

1977 Stan Jones: Jones’ Complete Barguide. Seite 306. Hot Buttered Toddy.

Old Fashioned Glass Build
(preheated)
1-1/2 oz whiskey
1/2 oz orange juice
1/4 tsp sugar
Fill with hot water
Float 1/4 pat butter

1977 Stan Jones: Jones’ Complete Barguide. Seite 308. Hot Toddy.

Old Fashioned Glass Build
1 tsp sugar, cloves, cinnamon
stick, lemon wedge, etc.
2 oz liquor of choice
Fill with hot water
Nutmeg

1977 Stan Jones: Jones’ Complete Barguide. Seite 362. Pendennis Toddy.

Large Sour Glass Build
1 tsp sugar dissolved in
1 tsp water
Fill with crushed ice
2 oz whiskey
Lemon wedge

1977 Stan Jones: Jones’ Complete Barguide. Seite 388. Rum Toddy.

Old Fashioned Glass Build
1/2 tsp sugar dissolved in
1 oz water
2 oz rum
Several ice cubes
Stir
Lemon twist

1977 Stan Jones: Jones’ Complete Barguide. Seite 388. Rum Toddy (Hot).

Old Fashioned Glass Build
1 tsp sugar
2 oz rum
Fill with hot water
Nutmeg, lemon slice

1977 Stan Jones: Jones’ Complete Barguide. Seite 432. Whiskey Toddy.

Old Fashioned Glass Build
1/2 tsp sugar dissolved with water
2 oz whiskey
Ice, stir
Lemon twist

Variation
1/2 tsp sugar
1/2 oz lemon juice
1-1/2 oz whiskey
ice, stir

1977 Stan Jones: Jones’ Complete Barguide. Seite 432. Whiskey Toddy (Hot).

Same as above but Add hot
water, omit ice
Nutmeg

1977 Stan Jones: Jones’ Complete Barguide. Seite 36. Gentleman’s Toddy.

1/2 jigger Jamaican Rum
1/2 jigger Puerto Rican Gold
Label rum
1/2 Teaspoon Sugar
Thin slice of Lemon
1″ Stick of Cinnamon
2 Whole Allspice
Use heavy glass cup or mug.
Add 3 ounces boiling water.
Stir. Twist lemon peel over
cup but do not add.

1977 Stan Jones: Jones’ Complete Barguide. Seite 43. Hot Rum Toddy.

1 jigger Jamaican Rum
1 Teaspoon Sugar or Simple
Syrup
2 or 3 Cloves
1 Dash Cinnamon or small
piece of Cinnamon Bark
1 Dash Ground Nutmeg
1 thin slice Lemon
Combine all ingredients except
nutmeg in tall heavy
glass. Fill with hot water and
dust top with nutmeg.

1977 Stan Jones: Jones’ Complete Barguide. Seite 43. Hot Toddy.

1 1/2 jigger Liquor
1 Teaspoon Sugar
Small Stick of Cinnamon
Slice of Lemon
4 Cloves
Fill mug 2/3 full of boiling
water. Add sugar, cinnamon
stock, lemon slice studded
with cloves, Liquor. Stir
Serve with a spoon.

2012 Tom Sandham: World’s Best Cocktails. Seite 54. Hot Toddy. 60 ml spirit; 2 cloves; stick cinnamon; lemon slice; hot water; 1 tsp sugar; 1 tsp honey; garnish: nutmeg & lemon slice.

2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 216. Hot Toddy. 60 ml brandy or bourbon; 30 ml honey; 30 ml lemon juice; 177 ml hot water or black tea; garnish: lemon wheel and 3 cloves.

2018 Gary Regan: The Joy of Mixology. Seite 222. Hot Toddy. 3 cloves; 1 cinnamon stick; 1 reaspoon honey; 4-5 ounces boiling water; 2 ounces bourbonm scotch, rye, brandy, or dark rum; nutmeg or allspice; garnish: 1 lemon twist.

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About

Hi, I'm Armin and in my spare time I want to promote bar culture as a blogger, freelance journalist and Bildungstrinker (you want to know what the latter is? Then check out "About us"). My focus is on researching the history of mixed drinks. If I have ever left out a source you know of, and you think it should be considered, I look forward to hearing about it from you to learn something new. English is not my first language, but I hope that the translated texts are easy to understand. If there is any incomprehensibility, please let me know so that I can improve it.

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