Finding the best Scotch whiskies to master the hot toddy is a winter assignment with top priority. Here’s our hot take (or at the very least, a warm take). In the hierarchy of winter cocktails, it’s really hard to beat the hot toddy. This sometimes-forgotten drink has everything you need in a cold-weather cocktail.
First of all, it doesn’t have any ice because who needs to drink something cold when you’re already chilled? This comforting concoction features hot water, warming whiskey, lemon, and honey. Some swear it’s a cure-all—like if Theraflu actually tasted good…and, y’know, had a boozy kick. What could be better on a freezing winter night (or morning)?
While its genesis can be traced as far back as the 1600s, it became a popular drink in 18th-century England. The earliest recorded hot toddy wasn’t much different from the drink we imbibe today. It was made with hot water, sugar, lemon, spices, and whiskey (likely Scotch whisky).
Like all cocktails, its origins are a little murky. One claim is that it was created by a Scottish doctor in the 1700s as a cure-all. Whether or not that’s true, there’s no denying the hot toddy has medicinal qualities. The addition of lemon and honey are well-suited to coat a sore throat, while steam can open up sinuses, and whiskey can make you forget all about the flu or cold you’re dealing with.
What’s more, different iterations have evolved over time. Some like to utilize Irish whiskey, bourbon, brandy, and various other spirits and whiskeys depending on the region. It’s also a very adaptable drink—with bartenders adding cinnamon, star anise, cardamom, and more.
We’re not here to tell you you can’t use your favorite bourbon, rye, Canadian, or even rye whiskey as a hot toddy base, but if you truly want to make a classic hot toddy, you’ll use Scotch whisky. To help you get the most out of this warming drink, here are 10 of our favorite Scotch whiskies to mix into this iconic, wintry drink.
10 Great Scotch Whiskies to Make a Classic Hot Toddy
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1. GlenDronach 12
If you’re looking for a sweeter hot toddy, we suggest you use GlenDronach 12 as a base. This beloved single malt whisky is aged in both Spanish Oloroso and Pedro Ximénez sherry casks. The result is a hot toddy that gets added flavor from notes of ripe berries, dried cherries, candied orange peels, toasted vanilla beans, and holiday spices.
If you’re using a whisky to mix with, it’s difficult to beat the value to quality ratio of Dewar’s White Label. Using Aberfeldy as its main whisky, this blend is made up of over 40 different single malt whiskies. It carries flavors of sticky toffee pudding, clover honey, dried orange peel, and heather—all of which meld together beautifully.
Glenmorangie The Original is not only the best single malt for beginners, it also might be the best whisky for a hot toddy, period. Aged for 10 years in both first and second fill American white oak barrels, it’s known for its creamy, mellow flavor dotted with notes of caramel candy, vanilla beans, and crème brûlée. The sweet, fruity finish is perfect for a hot toddy.
You might not know it, but the best-selling Scotch in Scotland is The Famous Grouse. If this blended Scotch is good enough for them, it’s definitely good enough for us. This beloved blend is known for its palate of cinnamon, ginger, honey, vanilla beans, and candied orange peels.
If you polled bartenders on their favorite Scotch whiskies, you’d get plenty of votes for Monkey Shoulder. This highly mixable whisky is a blend of whiskies from Kininvie, Balvenie, and Glenfiddich. You’ll pick up notes of dried berries, sticky toffee, caramel candy, candied orange peels, and wintry spices.
If you’re looking for a smoky kick, you can do much worse than Ardbeg 10. This non-chill-filtered, peat-smoked whisky is aged for 10 years in ex-bourbon barrels. The result is a whisky with notes of candied orange peels, vanilla beans, salted caramel, and a good deal of peaty smoke. Using this whisky as a base will give you a sweet, smoky hot toddy well-suited for cold nights.
Cutty Sark is a big name in the blended whisky world. You can’t go wrong with inserting its flagship blended whisky here. But if you want to crank up your hot toddy to the umpteenth degree, you’ll use its Prohibition Edition. This 100-proof blend has hints of dark chocolate, sticky toffee pudding, citrus zest, and a slightly nutty, spicy, sweet finish.
One of the best beginner single malts (and great mixing whiskies) on the market, Aberlour 12 Double Cask gets its name because it’s literally matured in two casks: American oak barrels and seasoned sherry butts. The result is a sublimely mellow whisky with flavors of dried cherries, sweet sherry, oaky wood, vanilla, and chocolate—all of which complement the flavors of the drink.
There’s a reason that even if you don’t know anything about single malt Scotch, you’ve heard the name Glenlivet. Its flagship expression is The Glenlivet 12, a whisky aged for 12 years in a combination of European and American oak barrels. This results in a whisky with notes of clover honey, vanilla beans, citrus zest, slight spic, and a nice fruity flavor that brings everything together.
Many people associate the Scottish Inner Hebrides island of Islay exclusively with peated, smoky whiskies. But there are a few un-peated, memorable whiskies perfect for mixing and sipping. One of our favorites is Bruichladdich The Classic Laddie. Made using 100 percent Scottish barley, this un-peated single malt carries flavors of butterscotch, wintry spices, and buttery caramel. The finish is warming, fruity, and slightly spicy.
There’s no doubt when the weather turns colder as we settle into winter, stouts take center stage. And while we enjoy all its iterations: standard stout, imperial stout, and robust barrel-aged stouts, we think this malty, chocolate-filled beer’s close cousin deserves a little respect as well. Of course, we’re talking about the oft-overlooked porter. And the best porters, oh buddy, they’ll have you rethinking your seasonal bevvie of choice.
For those uninitiated, the porter style had its genesis in England like many other iconic beer styles. It first appeared in the 1700s and is (you guessed it) named after porters—individuals tasked with transporting luggage.
A confusing origin story
“Stout is the direct descendant of porter. In the 1700s, it was common to use the word ‘stout’ to refer to a bolder, higher-alcohol version of any beer style, much in the same way we use the word ‘imperial’ today,” says Zach Fowle, advanced cicerone and head of marketing for Arizona Wilderness Brewing Co. in Phoenix, AZ. “Porter was the most popular beer of the day, and over time, “stout porter” became a popular variant. But by the late 1800s, demand for regular porters evaporated, and stout porter shortened simply to stout.”
But more has changed between the 1800s and today than just our penchant for wearing top hats. “Today, most brewers seem to market beers as either stout or porter based on vibes, rather than on any notable stylistic differences,” he says.
Specifically, porters are known for their dark, almost pitch-black color and rich, sweet flavor profile. If you were to drink a porter and a stout side by side, you might even have difficulty discerning the differences between the two.
Stout versus porter is an enduring topic of discussion in the brewing industry. “While there’s no debating the porter came first—and stout used to be called stout porter, so it was a stronger version of a porter—the lines have become very blurred over the years,” says Rob Lightner, co-founder of East Brother Brewing in Richmond, CA.
“I would venture that even among professionals, a blind taste test would often yield inconclusive results,” says Lightner.
The difference between porters and stouts
Porters tend to be on the milder, more chocolatey end of the spectrum, Lightner says, whereas stouts are typically a little stronger and more roasty. Of course, this isn’t a hard and fast rule
Fowle agrees, “Porters tend to be fruitier, sweeter, and less bitter than stouts, with cocoa and caramel flavors in balance with dark malt bitterness. And stouts are usually hoppier, drier, maltier, and more coffee-forward—and may even have a touch of acidity.”
Whether or not they fit neatly into boxes, one thing’s for sure: both make for incredible cold-weather brews.
“As the nights grow longer, drinking a light, summery beer just doesn’t seem right,” says Fowle. “Porter is the perfect style for the transition to winter: warming and toasty yet not too heavy, with flavors of coffee, chocolate, and pie crust that correspond with autumn weather and holidays.”
It’s the perfect time to broaden your repretoire. Sweet, robust, warming, and well-suited to the season, here are the best porters to drink now.
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1. Deschutes Black Butte Porter
There are few porters more well-respected than Deschutes’ iconic Black Butte Porter. It’s brewed with Cascade and Tettnang hops as well as 2-row, Chocolate, Crystal, and Carapils malts as well as wheat. This 5.5% ABV year-round offering is great for cold-weather drinking because of its mix of roasted malts, coffee, and chocolate. It’s a robust, subtly sweet beer perfect for imbibing on a crisp fall night.
The key to 360-degree muscle: 90-degree eccentric isometrics. It might seem like we’re throwing a lot of geometry at you, but the concept behind time under tension (TUT) is simple, says Joel Seedman, PhD, owner of Advanced Human Performance: “Perform the lowering phase of a movement in a slow, controlled fashion, usually 3 to 5 seconds; pause in the stretched position, typically around 90 degrees; then perform the lifting phase in a powerful yet controlled fashion.” Believe us, a time-under-tension workout can humble even seasoned lifters…Eccentric isometrics are like the pressure cooker of training.
“Rather than mindlessly performing slow-tempo reps, you’re using the increased time under tension as a means to fine-tune your body mechanics and alignment, which requires more mental engagement and focus,” Seedman adds.
If you want to forge functional muscle mass and strength while simultaneously bulletproofing the joints and connective tissue, give this 10-move, full-body eccentric isometrics workout a go.
Directions
Perform the following moves as 90-degree eccentric isometrics following the above protocol. Use heavy weight, but not at the detriment of proper form. Rest 60 to 90 seconds between sets and 2 minutes between circuits. Perform once every 2 to 4 days for optimal results.
Best Time-Under-Tension Workout for Total-Body Strength
Circuit 1
Marius Bugge
A. Barbell Back Squat
Set a squat rack up with heavy weight, then grasp bar and step under it. Squeeze shoulder blades together, then stand to unrack bar and step back with feet shoulder-width apart. Inhale, hinge at hips and slowly bend knees to 90 degrees. Pause, keeping natural arch in low back, then extend through hips to powerfully stand. 3 x 4-6 reps
Marius Bugge
B. Renegade Row
Start in the top position of a pushup with hands shoulder-width apart on moderate-to-heavy dumbbells (shown). Explosively drive right elbow back to row dumbbell toward ribs while balancing on opposite hand and feet. Pause, then slowly lower weight, stopping a few inches above floor. Switch sides after all reps are done. 3 x 5 reps each side
Circuit 2
Marius Bugge
A. Dumbbell Bentover Row
Stand with feet hip-width apart, holding two moderate-to-heavy dumbbells in front of thighs, palms facing you. Push hips back and hinge torso forward so it’s nearly parallel to floor, soft bend in knees. Dumbbells should be near shins. Drive elbows back to row weights toward ribs. Pause, then slowly lower down for 3 to 5 seconds. 3 x 4-5 reps
Marius Bugge
B. Incline Dumbbell Chest Press with Legs Raised
Set an adjustable bench to a 30- to 45-degree angle and lie back with dumbbells in either hand. Engage core and lift legs off floor, flexing feet. Press weights overhead, palms in. Slowly lower to 90 degrees, staying tight and compact. Pause, then drive weights up directly over chest. 3 x 4-5 reps
Circuit 3
Marius Bugge
A. Dumbbell Bulgarian Squat
Stand lunge-length in front of a flat bench, holding heavy dumbbells in each hand by your sides, palms facing in. Rest the ball on top (shoe’s laces) of your right foot behind you on the bench. Slowly lower your body until your front thigh is parallel to the floor. Pause, then drive through your heel to stand. Switch sides after all reps are complete. 2 x 3-4 reps each side
Marius Bugge
B. Single-leg Romanian Deadlift
Stand with feet hip-width apart holding dumbbells or kettlebells. Drive right leg up, foot flexed, knee aligned with hip, making a 90-degree angle. Hinge at hips as you slowly lever your torso toward floor, lowering weights and driving right leg back for counterbalance. Hold, then squeeze glutes to reverse. 2 x 3-4 reps each side
Circuit 4
Marius Bugge
A. Pullup
Hang from a pullup bar using an overhand grip with legs extended and feet flexed. Engage lats and draw shoulders down your back, then pull yourself up until chin is higher than hands. Pause at the top, then slowly lower. Pause at bottom, then reset before your next rep. 2-3 x 4-5 reps
Marius Bugge
B. Kneeling Overhead Barbell Press
Hold a bar with moderate-to-heavy load at shoulder level with forearms perpendicular to floor. Kneel at end of bench with feet flexed to grip edge for support. Inhale, engage your core and glutes, then press the bar overhead, pushing your head forward so it passes your face, exhaling at the top. Slowly lower until elbows are at 90 degrees, then hold to maintain tension. Begin your next rep from here. 2-3 x 4-5 reps
Circuit 5
A. Dumbbell Pushup
Place hands on dumbbells (this provides greater range of motion) at shoulder width and feet wider than shoulder width with just toes touching the ground. Keep head neutral and hips high to increase tension on core, chest and tris and reduce stress on spine. Slowly lower to the floor. Stop once elbows hit 90 degrees, pause, then push up to start. 1-2 x 6-8 reps
B. Biceps Curl
Stand with feet hip-width apart with moderate-to-heavy dumbbells in each hand hanging by sides. Engage biceps to curl the weights up, keeping upper arms still. Pause at the top, then lower slowly. Don’t let arms drop all the way down to keep greater time under tension on biceps. 1-2 x 6-8 reps
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If you haven’t picked up a jump rope since elementary school, you’re missing out on a fantastic cardio workout. Not only will you burn a ton of calories in a short amount of time—200 to 300 calories in 15 minutes—but jump ropes can also improve your coordination and agility. Better yet, jumping rope doesn’t require much space, so it’s easy to do at home, and it’s often more mentally stimulating than jogging or swimming.
Choosing a Jump Rope
When deciding which jump rope is best for you, it’s important to determine what your goals are. While lightweight speed ropes are popular for cardio-focused training, weighted or drag ropes will be best for those focused on strength training.
No matter what your training goals are, we’ve got you covered with this roundup of 10 jump ropes from top brands including Crossrope, TRX, Rogue, and more.
The Best Jump Ropes of 2022
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