Saturday April 19th 2014

Not your grandma’s toddies: Six hot drinks for cold Maine nights

By: Susan Axelrod

For centuries, the hot toddy has been touted as a remedy for the common cold. Traditionally a stiff blend of whiskey (Scotch or bourbon), lemon, honey and hot water, the drink’s remedial properties are succinctly explained in British wine critic Victoria Moore’s book, How to Drink: “The vitamin C for health, the honey to soothe, the alcohol to numb.”

Recently, the hot toddy has come out from under the sick-room covers and onto the menus of chic cocktail bars, where top-shelf spirits and quality ingredients make the drink much more than a cold cure. At The Grill Room in Portland, bar manager Ben Teitelbaum uses Pimm’s #1 combined with Vermont Sapling liqueur for a distinctive and delicious version, while Patrick Morang at David’s Monument Square infuses bourbon with spices for his take on the toddy.

Not a hot whiskey or bourbon fan? Other spirited ways to warm up at Portland bars include mulled cider, hot buttered rum and boozy coffee drinks. Any of these will keep you toasty through the long Maine winter.

Pimm’s Hot Toddy

Bar Manager Ben Teitelbaum concocted this version of the classic summer cocktail, the Pimm’s Cup: Pimm’s #1, Vermont Sapling maple liqueur, Angostura bitters, hot water, cinnamon stick, clove studded orange. Photo by Ted Axelrod/Axelrod Photography

The Grill Room & Bar


Hot Buttered Rum

The all-Maine ingredient list includes: Rusticator rum, Maine maple syrup, Kate’s butter, hot water.  Photo by Ted Axelrod/Axelrod Photography

Five Fifty-Five


Casco Bay Foggy Joe

It’s a beverage AND dessert: Frangelico, Bailey’s, hot chocolate, hot coffee, whipped cream, nutmeg. Photo by Ted Axelrod/Axelrod Photography

DiMillo’s on the Water


LTH Mulled Cider

Housemade apple cider is kicked up with Barenjager (German honey bourbon), hot water and a cinnamon stick. Photo by Ted Axelrod/Axelrod Photography

Little Tap House


Hot Paddy

Bar Manager Patrick Morang starts with his own spice-infused bourbon to make this version of the classic with Angostura orange bitters, hot water, cinnamon stick, orange peel and a sugar swizzle stick for added sweetness. Photo by Shawn Patrick Ouellette/Press Herald

David’s Monument Square


Hot Toddy

Proprietor Andrew Volk combines whiskey with lemon juice, ginger syrup, hot water a cinnamon stick and orange slice. Photo by Shawn Patrick Ouellette/Portland Press Herald

Portland Hunt & Alpine Club