Thai Hot Toddy
After posting my Thai Coconut Soup recipe last week, I'm still on a bit of a Thai kick. I'm, as you know by now, obsessed with Hot Toddy's. I've experimented in the past with trying to add Thai flavors to my Toddy but now I've taken it to a whole new level. I was aiming for all the flavors (sweet, sour, spicy) to blend together with the whiskey. In the first batch I added in 1/8 teaspoon of Thai Red Chili paste. I loved the result but Kyle found it a little too earthy, so adding that is totally optional. If you are making the Thai Coconut soup you'll have most of these ingredients on hand. You should definitely make this cocktail... is it Friday yet?
Ingredients:
Juice from 1/2 a lemon
1/8 teaspoon Thai Red Chili Paste (optional)
1 tsp brown sugar
2" slice lemongrass stalk
thin slice Thai red chili, seeds and veins removed
thin slice of lime
thin slice of fresh ginger
whiskey to taste
Directions:
Put water on to boil. Rim your cocktail glass with lime. Put the ginger and lemongrass in the cup and cover with boiling water. Allow to steep for a few minutes before adding the lemon juice, Thai red chili, Chili Paste, brown sugar, and the slice of lime. Add water until the cup is half to three-quarters full. Fill the rest of the way with whiskey. Stir to combine. Sip happily away and pretend you don't have anything on your list of things to do.
Printable Recipe:
Thai Hot Toddy
