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Winter Storm 2012! Break out the Hot Toddy’s!

Hot toddy with orange slices

Image via Serious Eats

They say by next week we’re going to have a nor’easter.  Years ago I lived up in Maine.  They would get nor’easters at least a few times during each season.  These storms would unleash massive waves, ferocious winds and enough rain to overflow your gutters now clogged with wet leaves.  I wouldn’t be out walking when the storm hits.  I hope to be taking it all in from the comfort of the great room.  Hopefully with a nice fire in the Jotul wood stove.  Should the power go out I’m more than prepared from an alcoholic standpoint.

I just received a lovely bottle of Hot Toddy mix from my friends at Powell & Mahoney.  They are New Englanders so I know they understand a thing or two about staying warm from the inside out during a massive storm.  Their new elixir known as the 1751 Original Recipe Hot Toddy- Micro Batch- All Natural Cocktail Mixer is going to taste fantastic with Sailor Jerry Rum.  I love Sailor Jerry for its potent blend of Caribbean spices and the brooding 92 Proof heat.  The flavor of Sailor Jerry is just magical alone in a cocktail.

But bring me a perfect storm like we are expecting on Monday and I will be cooking up a pot of Sailor Jerry Hot Toddy’s.

There is something truly lovely about Sailor Jerry Spiced Rum when mixed with a fine pre-mix such as the Powell & Mahoney product.  They didn’t take any short-cuts in their assemblage.  It’s packed with all sorts of good stuff, from the filtered water to the organic sugar and honey, plus lemon, cinnamon, ginger and love.

Well it doesn’t actually say that love is in the bottle on the ingredients, but what it does say is that the Hot Toddy mix is like having a bartender in a bottle.

That’s a catchy phrase.  I like it.

I especially like Sailor Jerry Rum when it is heated over a wood burning stove in a copper pot, mixed with into a very special Hot Toddy.

One that will make me very, very buzzed.  Nothing wrong with that, I’m not doing any driving.

Sailor Jerry Hot Toddy made better with Powell & Mahoney Hot Toddy Mix

Ingredients to completely obliterate four to six of your friends

(Take away their keys, they’re not going anywhere)

Sailor Jerry Rum

Powell & Mahoney Hot Toddy Mix

Juice of one lemon (I like my Hot Toddy lemony.  Also, lemons stave off Scurvy.)

Four Tablespoons sweet butter

Sprinkle of freshly ground pepper

Freshly ground Cinnamon

Pre-heated mugs

Water filtered through your Mavea “Inspired” Water Pitcher

Bitter End Mexican Mole’ Bitters

Royal Rose Simple Syrup of Three Chilies

Fresh Nutmeg


Pre-heat your mugs with boiling water- pour out water

Open your Sailor Jerry Rum and pour 3 or more oz into each of your pre-heated mugs

Open the Powell & Mahoney Hot Toddy bottle

Add to the copper pot on your wood burning stove

Add another cup of water from your Mavea “Inspired” Water pitcher

Add the juice of one lemon

Add 1/2 cup of Royal Rose Simple Syrup of Three Chilies

Bring to a slow boil and pour carefully into your pre-heated mugs over the Sailor Jerry Spiced Rum

Top with a pat of sweet butter

Add a pinch of freshly scraped nutmeg and cinnamon on top of the butter

Add a pinch of freshly cracked pepper

Drop 3-4 drops of the Bitter End Mexican Mole’ Bitters over the top of the butter and the spice mixture and prepare to take in the storm!




Warren’s first book, Apothecary Cocktails is being published by Quayside/Rockport in November 2013 for the Xmas season. He has published over three hundred articles on everything from cocktail mixology to restaurant reviews in NJ Monthly Magazine. (Served Raw, Drinking in America, DrinkGal.com, Bluewater Vodka, Purity Vodka, Botran Rum, Orleans Apple Aperitif, Marie Brizard, Art in the Age: Root, Snap, Rhuby, Hendricks Gin, Sailor Jerry Rum, Tuthilltown Spirits, Bitter Cube, Bitter Truth, Bitter End-Bitters, Bitters, Old Men…etc. etc.)
He’s written food articles and news for Edible Jersey, Chutzpah Magazine, NJ Monthly, Serious Eats, Daily Candy (Philadelphia) Rambling Epicure (Geneva, Switzerland)
Warren is the cocktail writer/mixologist for Foodista. He is a former trained chef who began as a dishwasher/potscrubber. He has also bar-tended at the four star Ryland Inn, located in NJ.
Warren is the On-Whiskey Columnist for Okra Magazine in New Orleans.
He is also a Ministry of Rum judge.
Warren is a self-taught photojournalist and shoots with the venerable Leica M8.


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