Some drinks are seasonal like Egg Nog. Other drinks are strictly occasional like the Hot Toddy. No able-bodied, healthy person of our modern times has ever walked into a bar and ordered a Hot Toddy. It’s just something nobody seems to think about until we’re sick at home. And even then, seldom do we have the ingredients on hand or the motivation in our infirm incapacitation to put it all together.
Lucky are those bed bound and surrounded by a mound of crumpled tissues that have a spouse that is willing to go out to procure just the right ingredients to assemble the Hot Toddy. That soothing, fortifying, and spirit lifting proscription which, even in the face of influenza, can bring the slightest hope that this world is worth living for.
With the weather changing into beautiful springtime in the Mid-Atlantic region of the US the trees are in bloom and the nights are still cold. Seasonal allergies are stirring the last (hopefully) of the spring-time colds; the last opportunity for this year’s round of Hot Toddys.
There are a ton of varying recipes for this drink but the mainstay is always honey, lemon, and whiskey. Really that’s all you need. I’ve made it that way many times before. Pour half a glass of whiskey into a microwave safe glass or mug, squeeze the hell out of that plastic bear shaped jar to goob in a huge glob of honey and then finish off the plastic lemon that’s been hiding behind the salad dressing on the door of the fridge. Heat it in the microwave, stir it all up and sip away your maladies. Like my grandmother Mimi used to always say about whiskey, “It cures what ails ya”.
That’s the simplest recipe and it works! That sweet warm soothing lemon-honey-whiskey mix is just the thing. It’s not too hard to make, even when you’re feeling bad, and it makes you feel better. But what if you’re making it for someone else, why not put a little more inspiration and class into it, right? So that’s what I did with my most recent batch.
I did a little research on the web and found that in a few old recipes both beer and ginger were sometimes mentioned. I decided to add in a little ginger-beer, just to see what that would do. And this time I would use fresh lemon and why not an orange too; nothing wrong with squeezing in a little vitamin C. I picked up some dark Buckwheat honey, (I don’t know, sounded good). Maker’s Mark will be the main effort of the mix.
Not really measuring anything I mix the liquids and squeeze in the juice. Heat it in the microwave, not too much to cook out the medicinal values of the whiskey, just enough to make it hot. Then pour it into a crystal Waterford rocks glass (just because you have snot coming out of your nose doesn’t mean you can’t have some dignity). The smell of the lemon and honey filled the room and steamed the rim up the glass as I poured. I garnished it with some citrus slices and served it up on the ward.
Take your over-the-counter cold and flu pills every four hours, stay hydrated and get lots of rest. That’s supposed to help lift your symptoms. The Hot Toddys will help lift your soul, and maybe feel a little bit pampered too. It cures what ails ya. 
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“You’re the whiskey guy” one of them said as he used his finger to lift a glob of melted cheese back up onto a steaming slice of pizza. “Did you bring any with you tonight?” Actually I had brought some. I produced a bottle of Macallan 12 year from the pocket of my Barbour coat. This gift bottle had been occupying space in my liquor cabinet since my 50th birthday. It was time to make room for new stock. “I’ve never had that one” the novice whiskey drinker stated. “Do you want to try it?” “ Sure” he quickly acknowledged. I retrieved two glen cairn glasses from the deep pockets of the classic British outerwear. I placed the glasses on the wooden railing and with a bit of amateur showmanship, I attempted equal pours. The glow of the oven and the ambient light of the early night enhanced the golden amber color of the whiskey as it shimmered in the glass. “Take a big sniff” I said. “What do you smell?” “ Well, it smells a lot different than the Black Velvet I’ve been drinking” he said. “ Sweeter”! “Let’s add a little water” I suggested. I produced a small bottle of water from the bottomless pockets of the waxed cotton coat. “Now smell it again”. “ I smell a little smoke”, he said. I’m not sure if he smelled smoke from the glass or the wood smoke swirling around us as Sam stoked the fire for another round of pizza. No matter; we both took a sip. “Wow this is really good” he smiled. A few other
bystanders and Sam moved in closer for a better look and smell. We talked about the location of the Macallan distillery and their excellent whiskies. I refilled the glasses and the on deck circle of future whiskey drinkers stepped up to the plate for their at-bat with a new spirit. It was fun as each new pair gave their impressions and asked questions about what they tasted and smelled. From out of the shadows stepped a man who already had a glass in his hand. It was a copita style nosing glass. In the light of the oven I recognized the man as Mark. He is a regular and a volunteer who helps Sam with construction tasks at the Dill Tavern. I knew from a previous chat that he is a very knowledgeable oenophile and brought excellent wines to previous events. But the liquid inside his glass was definitely not wine. First Friday is a BYOB event so one never knows what others may be drinking. “Would you like to try some of the Macallan?” I asked. “Sure, let me finish this first” he stated as he took a long sip and presented his glass for refill. “What were you drinking” I asked. “ Dad’s Hat Rye” was the surprising answer. “ George had it in the shop. He said you recommended it.” This was awesome. Several months before, I had brought a bottle of Dad’s Hat to First Friday. Apparently my enthusiasm for this whiskey was noted. I had explained that the whiskey is a Monongahela style rye and similar to the whiskey that was produced at the Dill Tavern in the 1800’s. Mark was enjoying the unusal spiciness of the rye. We shared a dram and discussed some of our other favorites. Mark is connoisseur of wines and recently decided to learn more about whiskey. He asked if I was a fan of Ardbeg. “One of my favorites” I gleefully answered. My enthusiasm was about to be rewarded. “Would you like to try the Ardbeg Corryvrecken?” We were on the way to the wheelwright shop before the words cleared the air.
carpenter was turning a table leg on a foot powered lathe that operates at about 800 rpm. Tools line the walls, and the shop is crowded with folks dressed in period apparel and wide eyed visitors learning the history of the period. It is not unusual to see Highlanders or Hessians engaged in conversation at a central tavern table crafted in the shop. A couple of early American ruffians and scallywags with nose rings and bare feet circulated and conversed with their 21st century guests. It’s all fun and informative as history comes to life. George, (who brought the Dad’s Hat) was dressed as pre-French and Indian War frontier white man attired in the Indian style. He was speaking with Colonel Willaim Clapham, the regimental commander who built Fort Augustus at Sunbury around 1756. The colonel was smoking a cigar that was hand-rolled at the Dill Tavern. Over his shoulder I could see three bottles lined up on one of the work benches. One of the bottles was the Corryvreckan. But, it was flanked by two other whiskies: Highland Park 18 Year and Oban 18 Year. Like a colonial kid in a candy store I asked Mark if he was sharing all of these. “Hey, we
wondered if you was coming tonight?” one of the guys shouted from across the room. He was happy to see me. I owed him money for a cool flask and cup he crafted for me from cow horn. Customized in scrimshaw, with homemade india ink, it saws Zulu Whisky on the side. Next to the fireplace, an Irish ranger was having the blacksmith make a custom knife. He turned it in his hand, feeling the balance. He returned it for some finishing touches. The smithy set about hand filing the contours of the handle to exacting detail.
whiskey for free. When TW and I started this blog we aspired to (one day) drink whiskey for free. Was I there? I nosed the Ardbeg after taming the 57.1% down a few drops of water. I remembered why I love Islays all over again. The smell is briny, sweet seaweed and smoke. There is a long finish with this whisky. The Highlanders and Hessians watched me smack my lips, close my eyes and savor my new favorite expression of Ardbeg.
Oban 18. Wow! I want to go back and try this whiskey in regular league play. It may have been overshadowed by the other allstars on the team. I tasted more oak, some smoke and less peat and sea: a remarkable whisky I’m sure. But I don’t think I gave it an unprejudiced tasting. I believe it needs to be enjoyed without the bookends of Ardbeg Corryvreckan and Highland Park 18 year.
Since my first exposure to Highland Park 18 year, I have been a fan. I attended a master class at Whiskey Live a few years ago. Gerry Tosh was the brand guy who led the tasting. His humor and descriptive language drew me in. I could see the shovels turning over the malted barley. I could hear the winds lashing the heather on the hillside overlooking the sea. I smelled the smoke from the peat fires drying the malting barley. And the taste…that smoky sweet that comes from years of gentle maturing in oloroso sherry barrels by the sea. Many call this the best spirit in the world. They would get no argument from me. Here it was and all I had to do was pour it my glass. Which I did …several times! The initial sweetness was kind of a buttery sweet, but became more fruity as the taste developed. The finish is long with smoke coming in at the end. This is just an outstanding whiskey.
TW is not a big fan of Jack Daniels. 
which I packed in with me. One night, I celebrated the arrival of evening with a generous pour from the flask and a Cohiba robusto to welcome the first stars which sparkled brilliantly in the Mountain Pine Ridge sky unencumbered by ambient, earthly light. While I love Glen Livet and Glen Morangie, they are not the best paired with traditional Belizean fare so, I consumed mostly cocktails with dinner at the resort.
From the western border, we drove across the country to catch a Tropic Air flight from Belize City to San Pedro on Ambergris Caye. After arrival, I checked out a few bars, grocery stores and The Liquor Box for the whiskey selection. Once again I found the same situation. The Road Kill Lounge known for the Panty Ripper had Chivas, Macallan, Johnnie Black and Jack. The grocery store had a whole bunch of rum, some Jim Beam, Jack and Johnnie Black. In a liquor store called The Liquor Box the usual suspects were joined by Johnnie Walker Gold and Red Label some J&B, Cutty Sark and a few other Canadian whiskies. The Black was $ 175 BZ while the Gold was $195 BZ which is only a ten dollar difference and much more than in the states. No matter where I looked, there stood Jack and Johnnie Black like a pair of foot soldiers defending against the total domination of the shelf by demon rum, gin and vodka. 
I understand why whiskey is not as popular as rum in Belize. Actually, the UK and Belize share many things: both are part of the British Commonwealth, both have a mainland and significant land mass from islands and each have the queen on their currency. But the climate differences are significant. Cold, wet climates are good for peaty, smoky drinks while the intense sun of the Caribbean is more ideal for the sweetness of rum. I get it! But why is this pair of whiskies so consistently available? In many conversations with store keepers and bartenders I was told the same thing: “that’s what customers want”!
stop was The Rum, Cigar and Coffee shop. Inside the shop was dark. Fans circulated the hot humid air. I’m not sure Belize needs humidors, as the whole country is humid! We entered the humidor and through dim light I could see cigars standing like palisades in rows on the shelves. I never saw cigars displayed like that before. I am not an expert on Cuban cigars. I actually prefer Dominicans, but the storekeeper had Cohibas, Montecristos, and Romeo y Juliette’s. I asked for a Belinda. “They don’t sell very well. I get them in and they sit for months” the shopkeeper informed me. “But, I will have some in on Monday”. I made my selection which he quickly took to the counter and offered to cut and light it for me. I got the burn going while parrying with him about my need to take home some of his “homemade rum concoctions” that were designed to go with cigars or ice cream? As I stepped out into the bright light of the midday sun on Ambergris Caye, I began to inspect my cigar. I’m not sure this Cuban was from Cuba. It was kind of a soft roll. Other Havana sticks I’ve smoked were nice and tight. The red on the band did not seem quite as bright as other R y J’s I’ve had. Could this be the reason for the dimly lit environs of the shop? At least the price was Cuban… and it was a short walk to the Sail Away Café where I planned to do my taste test.
At dinner in the Sail Away the night before, Lionel was our bartender and did a fantastic job. I wanted a mojito and they did not have mint. Instead of making excuses he slipped out the back to The Three Brothers Grocery Store up the street, purchased some mint and proceeded to make a great mojito for me and a kick ass margarita for Little Eddie. I noticed the omnipresent Jack and Johnnie Black on the shelf and decided that the Sail Away Café was as good as any other location to conduct my taste test.
I entered the café with my cigar. Several patrons were sitting at the bar having coffees or early afternoon cocktails. Daniel, the day’s bartender assured me that smoking was not a problem….not a problem anywhere on the island. I ordered a Johnnie Walker Black Label, neat with water on the side.” You want it with coke?” “Nope, just neat”. “You don’t want ice cubes in it?”, he asked. ”No, just water”. “OK” he said as he turned to retrieve the Johniey Black from
his post. He placed the JWB on the bar with an ashtray and a glass of water. I placed my note card and pencil nearby and put the glass up to my nose. This was a blend that I never really paid attention to, but, I recognized the smell; soft, kind of woody. The bartender and the other patrons were watching me. I took a sip. It was mellower than I remembered. I tasted a little fruitiness. The other eyes in the café watched my movements as I added a little water and re-nosed. Daniel approached me. “ Is it OK?”, he asked. ” Oh, its fine”, I said as I took another sip. With the water just right I got the silky mouthfeel and little hints of caramel or toffee. I smiled to my audience as I enjoyed the long finish. 
Walker Black. The aroma was a little richer. The taste was fuller and more complex. The mouthfeel of the Jack seemed a little thin compared to the Johnnie Walker. I think a useful analogy would be like listening to early Allman Brothers with only 1 drummer and 1 lead guitar. It would still be great music but without Jaimoe or Dicky would you still get that driving, resonating, blended, jazzy, southern rock sound that became a genre’? The Jack is not bad. But the Johnnie was just a little better.
On my way out of Belize, I stopped at the duty free stores in the Philip S. Goldson International Airport. In one of them, a young man was engaging a customer in a discussion of which whiskey was better than another whiskey. I didn’t hear the whiskies they were discussing but it started to get heated. The customer did not agree that the brand the salesman was promoting was better than the whiskey he usually drank. He left the store empty handed. When the customer left, I engaged Ahlaa, the salesman, in conversation. He was of Lebanese descent but was working in Belize selling whiskey! We chatted about whiskey and our personal favorites. I offered my theory that whiskey is an individual taste and the bottle that one man gives away because he doesn’t like it may be the whiskey another man savors. I showed him zuluwhisky.com and we chuckled as we read I Don’t Know Jack. Now, I do know Jack! Another customer entered the store as I was leaving. Ahlaa approached him. “We got great buys on Johnnie Walker Black and Jack” he said with a big grin on his face!
