Though toddies can be prepared with practically any alcohol, in Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (Perigee, 2007) David Wondrich makes a case that pot-stilled spirits, such as cognac, single-malt scotch, and some dark rums, ryes, and bourbons (like Woodford Reserve), produce the best results.
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