Whiskey Toddy (Cold)

Pro tips

• Dissolve powdered sugar fully in the water before adding whiskey to avoid grittiness.
• Use fresh ice to keep the drink cold without watering it down quickly.
• Stir gently rather than shake to preserve the smooth texture and avoid over-aerating.
• Serve immediately after mixing for best flavor and temperature.

Substitutions

• Powdered sugar → superfine sugar or simple syrup (mix first with water)
• Old Thompson Blended Whiskey → bourbon, rye, or scotch (flavor profile will shift)

What's the difference between a hot and cold whiskey toddy?

A hot toddy is traditionally served warm with hot water, honey, and spices. This cold version skips heat and uses powdered sugar and water chilled, making it a lighter summer option.

Can I use a different whiskey?

Yes. Bourbon, rye, or single-malt scotch all work well. Choose based on flavor preference—bourbons add sweetness, ryes add spice, and scotch adds smokiness.

Should I stir or shake this drink?

Stir gently in a glass with ice to dissolve the powdered sugar evenly and chill without over-dilution.

How much ice should I use?

Fill the glass with ice to keep the drink cold without excessive dilution. Larger cubes melt slower than crushed ice.