Is there anything more perfect than a Hot Toddy to sip on a chilly night? I certainly can’t think of anything! Boozy, warm, sweet, and did I mention boozy? Hot Toddy’s have been enjoyed for years and years- I remember my grandmother making these when I was younger. They are like a big, warm hug you can drink!
The best thing about Toddies? They are perfect to drink when you are sick. The golden-hued cocktail can sooth the worst ailments and they have a way of chasing even the most terrible of winter blues away!
I recently went to the farmer’s market and bought a bunch of quince from a stand and then realized I had no idea what to do with them when I got home! I have had quince paste on many a cheese board, but as far as preparing them, not so much. I knew I wanted to turn them into a dessert and a cocktail, but I quickly found out they are not not the easiest to work with from the start.
This delicious fruit is at first glance and taste, well, a little gnarly. The bumpy, knobby, lime green fruit is woody and bitter tasting when raw, but as the saying goes, good things are worth waiting for and quince is no exception! Once you simmer them for a bit with some sugar and spices, they turn into sweet, tender edible gold!
I decided to use the quince in a Hot Toddy. The spices used for cooking the fruit reminded me of those often used in the tasty hot beverage. I infused a high-proof bourbon with the quince (higher-proof spirits infuse better). I then used some of the spiced honey syrup from cooking to use as the sweetener for the drink. What started off as an experiment has turned into one of my favorite libations for the middle of winter!