Strangers’ Resort Sling & Temperance Hotel Toddy

The Sling and the Toddy are sort of like fraternal twins. Emerging during the eighteenth century, both are essentially sweetened, diluted spirits. Key differences are the dilution level (slings were 1:1, toddies were weaker at 1:2) and garnish. Though both could be served hot or cold, eventually the sling became associated with cold (or at least room temp) preparation, while the toddy was more likely to be served hot. This two-pronged recipe calls on popular spirits of the day, spiced rum-based liqueur, “apple molasses” and raspberry leaf tea. Note that these are true-to-period as far as their dilution—a real (delicious) history lesson for you!

INGREDIENTS

¾ oz. brandy
¾ oz. aged Old Tom gin
¼ oz. allspice dram
¼ oz. boiled cider
Raspberry leaf tea (see instructions)

Garnish: nutmeg for sling, lemon peel for toddy

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ABV LEVEL

Sling
Combine all ingredients plus 1½ ounces cooled raspberry leaf tea in a mixing glass and stir to chill. Strain into a small chilled rocks glass. (You can serve over ice if you like!) Garnish with freshly grated nutmeg.

Toddy
Boil some water and heat a teacup (7- or 8-ounces). Using a small bain-marie, heat the brandy, gin, allspice dram, and boiled cider, stirring to combine. Brew a short cup of raspberry leaf tea (about 4 ounces). Once the spirits mixture has warmed, dump out the water from your teacup, pour the warmed mixture, and top with the tea. Garnish with an expressed lemon peel.