National Hot Toddy Day

If you are looking for a drink to warm you up this winter season,
celebrate National Hot Toddy Day on January 11th with a day made to do just that. This warm drink was created in a kettle with various kinds of alcohol, along with honey, lemon, water, and a cinnamon stick. 

To kick off the new year, rebellious artisanal ice creamery Humphry Slocombe has partnered with renowned Scotch whisky The Glenlivet to launch a special not-so-dry January collaboration. All month long, the Abbott Kinney shop will scoop The Glenlivet, a flavor made with 12-year-old single malt scotch, and the decadent Hot Toddy Sundae, a specialty sundae featuring The Glenlivet flavor and clove caramel topped with candied lemon. Forget the new year, new you crowd and channel the new year, same you by indulging in this ultimate, one-of-a-kind boozy dessert available all month long.

Hot Toddy Sundae

To celebrate the spirited ice cream and sundae creations and just in time for National Hot Toddy Day, the Venice scoop shop will be hosting Hot Toddy Night with The Glenlivet on January 11th. Guests can enjoy free Hot Toddy Sundaes as well as artisan concoctions such as the Founder’s Reserve Highball Float with The Glenlivet Ice Cream, Founder’s Reserve Hot Toddy, The Glenlivet 18-Year and Dark Chocolate Smoked Sea Salt pairing and The Glenlivet 12-Year “affogato” with your flavor of choice.

The boozy partnership is the first of many for the unconventional ice cream brand, which is rolling out a year-long series of liquor-infused ice cream flavors, all of which are inspired by classic cocktails. In addition to The Glenlivet partnership, Humphry Slocombe will also be scooping six seasonal flavors, available only for the month of January. January Seasonal Six Include:

Cocktail Collaboration of The Month: The Glenlivet – Made with Glenlivet 12-year single malt whiskey. Very boozy (and delightful!)
Black Sesame – We hand toast and grind black sesame seeds, add a little sesame oil, and voila!
Candied Ginger + Beet – A gorgeous deep red from raspberry and beets, and a spicy hit from candied ginger
Smoked Almond Brittle – We use smoky Lapsang Souchong tea for the ice cream and add almond brittle
Dirty Chai – Our house made chai spice blend with a spank of espresso. Just dirty enough.
Coconut Lemon Sorbet – Our amazing coconut sorbet with a lemon twist. Astounding, and vegan!


Hot Toddy Night with The Glenlivet

Friday, January 11th

6:00pm – 10:00pm

Free scoops of the Hot Toddy Sundae and specialty cocktails will be available during Hot Toddy Night. The Glenlivet flavor and the rest of the January Seasonal Six will also be available for purchase all month long.

Humphry Slocombe

1653B Abbott Kinney Blvd.

Venice, CA 90291


Teaming up with Allison Kave of Brooklyn bar and bakery Butter & Scotch, HI-CHEW developed a simple and sweet twist on the Hot Toddy in honor of the upcoming holiday: the Caramel Apple Toddy. Blending the buttery sweetness of HI-CHEW’s limited edition Caramel Apple alongside apple cider and fresh lemon juice, this cocktail is a fresh take on a winter classic! Find the recipe below:

Caramel Apple Toddy


3 ounces Caramel Apple HI-CHEW Infused Applejack **

1.5 cups apple cider

1 ounce fresh lemon juice

Method: In a small saucepan, heat the cider until hot. Remove from the heat, stir in the applejack and lemon juice, and divide between two mugs. Garnish with a lemon wheel and dried apple ring. **INFUSIONS: The infusion ratio is one piece of candy per ounce of liquor. Soak the candy until dissolved.

Through its partnership with mixologist Jeremy Oertel, Angry Orchard developed the ideal take on a Hot Toddy for the upcoming holiday: the Cozy at the Orchard. Blending the flagship Angry Orchard Crisp Apple hard cider with buttery bourbon, cinnamon syrup and tart lemon juice, this cocktail is an unexpected but delicious take on a cold weather classic!

Cozy at the Orchard

Cozy at the Orchard

l4 oz Angry Orchard Crisp Apple
1.5 oz Brown Butter Washed Bourbon
**0.5 oz Cinnamon Syrup
***0.25 oz Lemon Juice
Method: Addall ingredients in a pot and heat until warm.
Do not boil.
When warmed, add to toddy glass and garnish with grated nutmeg.
Brown Butter Washed Bourbon
●4 oz Butter (1 stick)
●750 ml Bourbon
Method:Warm a pan over medium high heat. Add butter and allow to melt. Cook until slightly browned. Pour whiskey into a quart sized container. Add browned butter to the whiskey. Cover mixture and place in the freezer overnight or until butter separates and becomes hard. Strain mixture through a fine strainer. Pour back into original bottle and store in the fridge.
Cinnamon Syrup
●1 cup Sugar
●1 cup Water
●5 Cinnamon Sticks
Method:Add sugar, water and cinnamon sticks to a pot and bring to a boil. Allow to simmer for 20 minutes. Remove from heat and allow to cool. Remove cinnamon sticks with the slotted spoon.

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