Brandy Toddy (Hot)

Pro tips

• Use freshly boiled water—not cooled—to maintain optimal warmth and help dissolve the sugar fully.
• Stir the sugar and a splash of water together before adding brandy to ensure it dissolves and doesn't sink to the bottom.
• Serve immediately in a pre-warmed glass or mug to retain heat longer.
• Taste after assembly; if too strong, add a touch more hot water; if too weak, increase brandy slightly on your next batch.

Substitutions

• Old Mr. Boston Five Star Brandy → Cognac or quality brandy (richer, more complex flavor)
• Sugar lump → 1 teaspoon fine sugar (dissolves faster, same sweetness)

Equipment

heat-resistant mug or toddy glass · kettle or pot for boiling water

What type of brandy works best for a hot brandy toddy?

Any decent brandy works, but the recipe calls for Old Mr. Boston Five Star. Mid-range brandies (80–90 proof) balance flavor and heat without overwhelming delicate notes.

Can I make a brandy toddy ahead of time?

No—prepare it fresh just before serving to preserve warmth and prevent the sugar from settling.

How do I dissolve the sugar properly?

Place the sugar lump in a glass, add a small amount of boiling water, stir to dissolve completely, then add the brandy and top with the remaining hot water.

Is there a non-alcoholic version?

Yes—omit the brandy and replace with honey, lemon, or spices for a hot toddy-style drink, though it won't be a true brandy toddy.

What glassware should I use?

A heat-resistant mug or toddy glass (10–12 oz) works best to handle boiling water safely.