FOOD & DRINK

Glenmorangie asked bartenders around New Zealand to concoct their version of the perfect Hot Toddy cocktail to ensure winter’s chills are bearable for all.

Here are three delicious spins on the classic Hot Toddy, created especially by Alex Watson of Cartel bar in Christchurch, Johnny Di Monchi and Jamie Woods of Agents and Merchants and Racket bar in Auckland, and Johnny McKenzie of Hawthorne Lounge and Hooch in Wellington.

These cocktail specialists have blended their favourite Glenmorangie tipples, Glenmorangie Quinta Ruban, Glenmorangie Lasanta and Glenmorangie Original, to create recipes that can be easily enjoyed at home or at any one of their cosy bars.

2009 Glenmorangie Hot Toddy recipes:
 
Alex Watson – Cartel, Christchurch 
 
30 ml Glenmorangie Quinta Ruban
15 ml Hennessy VS
1 tsp Blue Borage honey
1/2 tsp Pomegranate molasses
 
Dissolve honey in a small amount of boiling water.
Add Quinta Ruban and the VS, then stir through the molasses.
Pour into a warmed hot toddy glass and add 2 slices of orange, studded with cloves to the peel and soaked in Grand Marnier.
Lastly, top with boiling water, garnish with a cinnamon quill and serve.

Price: $15

Johnny McKenzie – Hawthorne Lounge and Hooch, Wellington

The Spring of Lasanta

45 ml Glenmorangie Lasanta
1 tsp Marmalade containing Spanish Oranges
4 Raisins, split
1 Cinnamon quill, snapped
10 ml Falernum
1 x Orange twist studded with raisins
150 ml Water heated with 2 lemon twists in it

Served in a Glenmorangie tasting glass.

Price: $15

Jamie Woods & Johnny Di Monchi – Agents and Merchants, Auckland

45 ml Glenmorangie Original
15 ml Lemon juice
Kaffir Lime Leaf
4 Blueberries
10ml Chambord
4 Cloves
1 Cinnamon quill

Mix and top with hot water.

Price: $19

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