Tennessee Hot Apple Toddy


The cold, bitter winter of south Louisiana.  Yeah… that’s a bit of a stretch, isn’t it.   Forget that we think it’s winter down here when temps reach anything south of 60 degrees regardless of the actual season, the fact is we get cold too.  There’s no better way to warm up than with a nice warm whiskey cocktail.  It’s delicious and easy to make.  Here’s my take on the classic hot apple toddy.

1 oz George Dickel no. 12 Tennessee Whisky

3 oz hot apple cider

1/4 oz ginger liqueur

1/2 teaspoon honey

lemon twist

cinnamon stick


In a rocks glass, mix the George Dickel, hot apple cider, ginger liqueur and honey.  Add the lemon twist and cinnamon stick.  Garnish with a dash of nutmeg.


This blog isn’t all about drinking whiskey neat.  I do enjoy the occasional cocktail.   A few months ago I produced a piece for WGNO-TV’s “News with a Twist” entitled “Sazerac:  The New Orleans Cocktail.”  The cocktail itself, like most bourbon stories, has an interesting history.  The video is courtesy of WGNO-TV.

The Sazerac

  • 2 oz rye whiskey
  • 1/2 teaspoon sugar (or simple syrup)
  • 3 dashes of Peychaud’s bitters
  • 1/4 teaspoon of Herbsaint
  • lemon twist

Start out by filling an old fashioned glass with ice and setting it aside.  In another old fashioned glass, mix together the rye whiskey, sugar and bitters.  Dump the ice from the first glass to the one with the whiskey mixture and stir.  Add the Herbsaint to the now empty glass.  Swirl it around to coat the glass, and discard the rest.  Strain the whiskey mixture into that glass.  Rub the lemon twist around the rim of the glass and drop in. Some people don’t like the lemon twist in the cocktail.  Some do.  That part’s up to you.  Enjoy.