Irish hot whiskey consists of a shot of Irish whiskey, with slices of lemon studded with cloves, sweetened with brown sugar or honey, and then topped off with steaming hot water.
It’s the preferred drink in Ireland when cold and flu season is upon us.
This is Ireland’s traditional cure for notorious winter viruses. Of course, the Irish answer to chills and fevers involves a wee drop of the hard stuff, and the preferred libation for those suffering from a winter cold, is none other than a hot whiskey.
Whiskey’s medicinal properties are probably why it got its name “uisce beatha”, or water of life?
Uisce (pronounced ish-ka) means water and beatha (pronounced bah-ha) means of life, in the Irish language, one of the living Celtic or Gaelic tongues still spoken in the world today.
A Hot Toddy:
In Scotland the preferred name for this winter drink is a hot toddy, but whether you use Irish whiskey or Scotch whisky, this steaming, lemon and clove infused hot beverage not only warms the cockles of the heart, but helps ward off the sniffles.
Even if you’re not coming down with a dose of the sneezes, this comforting concoction can warm you up nicely on a cold evening.
Origins In Whiskey Punch:
In years gone by hot whiskey was called whiskey punch. The early temperance movements were none too pleased with this favorite Irish beverage, and the phrase “punch drunk” was used to describe those who liked to tipple on punch.
I had thought this term was a stereotypical reference to drunken, fighting Irish men, not their libation of choice. The term punch drunk is used to describe someone who suffers a concussion and becomes impaired after a fight.
The use of the term whiskey punch died away long ago, but the drink itself has survived the ages, and the term punch drunk now refers to those who come out the worse for wear after a fight.
But be warned. Not all hot whiskeys are created equal. There are many ways to mix this drink, but if the ingredients are not prepared correctly and in the right proportions this aromatic drink can be far from comforting.
When made correctly a hot whiskey can be a work of delicious art.
Here are my tips and tricks for hot whiskey making success.
1. Choose Your Glass:
I like to use a thick glass with a handle. Irish coffee glasses are just perfect.
Drinking hot whiskey in a glass tumbler is risky business. The steaming beverage scalds the glass in no time at all and the only way to hold it is to wrap it in paper towels or a napkin.
So be safe! Use a glass with a handle. (I’m sounding more like my own mother each and every day.)
2. Stud Your Lemon With Cloves:
I use a nice thick slice of lemon and cut it into two semi-circles. I’ve seen hot whiskeys made with tiny slivers of lemon and all I can do is shake my head. Sorry for sounding bossy, but I fancy myself as a bit of a hot whiskey expert. It’s my God given right – I’m Irish.
Before you slice the lemon, it’s best to wash it well with very hot water to remove any wax covering. Or better again, use an organic lemon that doesn’t have a wax coating.
Cut a slice of the lemon and halve it. Remove any pips from the lemon. I don’t like pips floating in my hot whiskey.
Some people like to squeeze a few drops of lemon juice into their hot whiskey. For me a few drops will pass, but if you over do the lemon juice you’re simply creating an alcoholic lemon Theraflu or Lemsip, which is the Irish or British equivalent.
Stud each piece of lemon with 3 or 4 cloves. Don’t overdo the cloves unless you love the strong flavor of these little small but strongly flavored little seeds.
3. Pre-heat Your Glass:
This is my granny’s golden rule of hot whiskey making. It’s as important as pre-scalding your teapot when making tea.
I quarter fill the glass with boiling water and swish it around the glass, before tipping it out.
I’ve seen friends heat the glass by holding it over the spout of a steaming kettle, but that’s too risky for me. My fingers can never escape the steam, so I recommend the water swishing method.
4. Place A Metal Spoon In The Glass:
A spoon should be placed in the glass before adding whiskey and boiling water.
I was always told this little trick prevented the glass from cracking when hit by the boiling water. The poor glass could get such a fright when scalded it might split in two. Now this theory has probably been scientifically debunked long ago, but I still don’t wish to work with frightened glasses.
Another rational for this step is that the metal spoon absorbs heat from the boiling liquid, thereby cooling it down a bit, bringing the hot toddy to drinking temperature a little quicker.
5. Measure Your Whiskey:
For an Irish coffee glass you really need to add a good measure of whiskey. So I suppose I am recommending one full measure plus a wee drop.
To tell you the truth I just add a good dollop of liquid gold at the bottom of my glass. Since I’m trying to sound like an official hot whiskey expert I thought I had better check out the exact volume in a measure of whiskey.
Here’s what I discovered.
A single measure in Ireland is 35.5 mls.
A regular American single measure is 44 mls or 1.5 fluid ounces. Everything really is bigger in America.
But a small American measure is 30 mls or 1 fluid ounce.
So here’s my advice …..
In Ireland add a measure and a wee drop of whiskey, and in America add a full regular single measure of 1.5 fluid ounces.
Remember too much boiling water and too little whiskey yields a watery hot whiskey lacking its famous kick. More whiskey equates to more pizazz, or oomph, or whatever you like to call it.
Pour the whiskey into the glass at this stage. It won’t be alone for long.
6. Add Brown Sugar And/Or Honey:
Now I always insist on using brown sugar rather than white sugar. The more intense caramel flavors of brown sugar are prerequisite for my hot whiskeys.
Add two teaspoons of brown sugar to the whiskey in the glass.
A little honey is fine, especially if you are making your hot whiskey for medicinal purposes, but don’t over do it. Honey will mask the subtle flavors brown sugar brings to the drink.
7. Pop-In The Lemons:
Now it’s time to pop those prepared lemons into the glass to await their boiling water bath.
Some hot whiskey preparers hold off on adding the lemons until after the boiling water is poured over the whiskey, but I like how the lemon and clove flavors infuse the hot liquid when they feel the full force of the boiling water.
8. Top Up With Boiling Water:
No tepid, luke warm water allowed for making hot whiskey.
The scalding hot temperature of boiling water is required to ensure the lemon, cloves and brown sugar release their flavors and blend together mellowing the whiskey.
My glass takes an additional 5 fluid ounces of hot water to top it off, but some glasses will take more. The choice is yours. Pour in hot water, but leave some room for extra if needed. Should you find your whiskey too strong for your liking, you can always add a little more hot water after you take the first sip.
9. Stir And Enjoy:
Gentle stirring only is allowed. The only purpose of stirring is to help dissolve the sugar.
Too much stirring knocks tiny segments off the lemon slices which detract from the smooth quality of a good hot whiskey.
This drink is definitely stirred not shaken.
Serve hot whiskey immediately. Sip, don’t gulp. This hot, aromatic drink is designed to be savored slowly, allowing the whiskey time to coat your throat and attack all those sore throat inducing bugs.
10. Some Variations To Consider:
I can’t even believe I typed this heading. My poor granny is turning in her grave at the very thought of destroying a pure hot whiskey with strange and unusual ingredients.
But I just can’t resist mentioning a few additions, just perfect for hot whiskey experimentation:
A sliver of fresh ginger may kick it up a peg or two, adding a medicinal zing.
If you like a sweeter, more mellow drink why not stir it with a cinnamon stick. Whatever you do, don’t add a spoon of dry cinnamon. It won’t blend with the hot whiskey. A cinnamon stick, however, infuses the blend with an extra layer of flavor.
You can also make your hot whiskey with freshly made tea instead of hot boiling water. A lemon infused tea might be delicious. I haven’t personally tried this one, but I like the idea.
And so, there you have it – my Irish hot whiskey making tips and techniques.
Wishing you all sniffle free days over the coming weeks of winter.
But if you can’t escape the winter time chills, a good hot whiskey may be all you need to dampen those flu-like symptoms.
And so I raise my glass and drink to your health.
Sláinte
Here’s the printable recipe:
Irish Hot Whiskey
Ingredients
- 1½ fluid ounces Irish whiskey
- 2 teaspoons brown sugar
- 2 slices lemon
- 8 whole cloves
- 6 fluid ounces water boiling hot
Instructions
- Take a slice of lemon and cut it in two semi-circles. Stud each lemon piece with 4 whole cloves.
- Pre-heat a glass with a handle by scalding it with boiling water and then throwing the water away.
- Place a spoon in the glass. Add a measure of whiskey and brown sugar into the glass. Pop in the prepared lemon slices.
- Top off the glass with boiling hot water. Stir gently to dissolve the sugar.
- Serve immediately, taking care when holding the hot glass.
Notes
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Best wishes to all.
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
Here are some more recipes and Irish cooking you might enjoy.
Irish Coffee
Irish American Mom’s Recipe Index
Farmhouse Beef Stew
Here’s a pin friendly image for any Pinterest fans who may stop by…
I have always wondered how this was done. Glad to see the Jameson’s being used! 🙂
Patricia – It’s really quite simple. I like Jameson’s or Paddy whiskey for mine, but I can’t get Paddy in the US. All the best,
Mairéad
This looks yummy, but I don’t have any whiskey! I have some brandy left over from your yummy bread pudding. Will have to look for a brandy hot toddy somewhere. This one I’m earmarking for the next big cold…thanks for posting.
Stephanie – Believe it or not a hot whiskey really does help when you have a cold. It may not cure it completely, but it does keep those icky symptoms in check. I have no idea if there is a scientific explanation for this, but like my granny, I love a hot whiskey when I’m under the weather.
All the best, and thanks for your kind words about my bread pudding recipe.
Mairéad
Mmmmm. It has to be Jamesons. 🙂 My fave way is to lemon the edge of my Irish Coffee glass, then dip it in cane sugar, a dollop of whiskey ( not sure how big one of those is in Canada but I’m assuming it’s about a shot and a half ) and fill with hot tea. 🙂 Yes, I drink my Jamesons with tea and if I have it, a squirt of real whipped cream on top…but I’m going to try it your way next time. Love the idea of lemon slices with cloves.
Sheryl – I love your tip for creating a sugar rim on your glass. It’s great to hear from someone who has tried this with tea. Good Irish whiskey is hard to beat.
Best wishes,
Mairéad
I just found your site and can’t wait to read more! I am from Irish decent (north, County Tyrone) and my husband is Jewish. Reading about the German/Irish contrast in temperament sounds like us! I have 6 children and we farm and ranch in New Mexico, near Santa Fe.
Colleen – Welcome to my little corner of the world wide web. I’m glad you found my website, and enjoyed my ramblings. I hope to write some more posts on the Irish Psyche in the coming months, and I welcome any suggestions from readers. You sound like you are a very busy lady. I thought I had my hands full with four children, but you have six and are a farmer into the bargain. Your days must be full of joyful labor.
All the best,
Mairéad
OR you could just fill that glass half way with whiskey and forget about the lemons and honey!
Just kidding! My Dad swears by whiskey/lemon and honey but he likes to stir it up with a peppermint stick, maybe that takes the place of the cloves?
Anyway, I love this and hope you don’t have any great need of it. In other words, stay well! xx
Hi Kay – I love your Dad’s tip for stirring up a hot whiskey with a peppermint stick. I hope you and yours are also staying well this winter, and not in need of a hot toddy for medicinal purposes, but just for sheer warming comfort.
Best wishes,
Mairead
I think I feel a cold coming on, ahchu,
Cheers,
Brian.
Brian – Even the slightest sniffle is a good enough excuse for a hot whiskey.
All the best,
Mairead
I made the Irish Brown Bread with einkorn wheat (an ancient grain) and a tad of quinoa flour. It came out great, coarse and thick.
Colleen – Thanks for the great tips and introducing me to these new grains and flours. I’m delighted to hear your bread’s texture was good.
Best wishes,
Mairéad
Thank you Miread for this great recipie for the hot whiskey drink,
Regards, Maureen
Thanks Maureen. It sure is hot whiskey weather at the moment.
Have a lovely weekend,
Mairéad
The correct name for this is a “Hot Toddy”. My mother and grandmother made these for colds, flu, and on a cold winter night.
Hi Peggy – My mom called it a “hot toddy” too, and a lemony hot whiskey cured many a chill on a cold winter’s night.
Thanks for stopping by.
All the best,
Mairéad
Peggy, in Ireland it’s mainly called a Hot Whiskey. The Scots refer to it as a Hot Toddy.
Also as a former Bar Tender of many years, who has made thousands of Hot Whiskeys and Irish Coffees.
If you can get your hand on Powers Gold Label Whiskey – http://powerswhiskey.ie/product-info , it’s a deeper fuller flavour which works better than Jameson (which I know is more ubiquitous in North America) with the suggested ingredients…
All down to personal taste of course, but you’re adding more water than would usually be added to a glass of Whiskey so a fuller flavored blend is better..
Hi Ronan – Thanks so much for your tips for making hot whiskey. Powers is a lovely whiskey. Another favorite of mine from Cork is the Paddy brand.
All the best,
Mairéad
mairead, As usual I very much enjoyed this Jamesons whisky recipe. Jamisons is,indeed a wonderful drink,even when simply considered an Irish version of a lovely “wee dram” . As an aside here,a scottish wee dram is usually made with a very small splash of cool water, at a scottish sponsored “tasting affair” we were completely convinced that the addition of such a tiny amount of water could trigger a wonderful release of smell(taste) from our wee dram. Your water addition reminded me of this,and I always continue to do it. P.S., How I pronounce “slainte”? Don
Hi Don – Lots of Irish whiskey drinkers love to add a little drop of water to their drinks, just like the Scottish whisky connoiseurs. Pronouncing “sláinte” goes like this slawn-teh. Hope this helps, so that every time you lift a wee dram you can drink to your health with proper pronunciation.
All the best,
Mairéad
Hi Mairead ~ I just found your site, and am anxious to make your version of Irish hot whiskey! Would like to purchase the glasses you mentioned. Can you tell me how many ounces they hold? ~ Laurie in California
Hi Laurie – I’m so glad you found my site. My Irish coffee glasses hold 8 fluid ounces. They don’t have a very big capacity, but I find they’re just right for a hot whiskey.
Hope you enjoy your hot toddies.
Best wishes,
Mairéad
My granddad made a similar Hot Toddy as he called it. I have tweaked it a bit, I use camomile or echinacia tea. Otherwise they are the same drink. I do believe I will pour myself one now!
Hi Teddi – I hope you enjoyed your hot toddy – a great end to a cold fall day.
All the best,
Mairéad
Brilliant Mairead! We pronounce it “Slawn-cha” over here in NI btw!
Hi Anthony – Thanks so much for checking out my hot whiskey recipe.
Sláinte to you too.
Take care,
Mairéad
Mines a hot glass, two measures of whiskey, and topped with 8 oz of fresh black tea. The bolder the tea the better. Its strong and makes ta fel strong too.
Hi Josh – What a great recipe for hot whiskey – tea is a perfect brew to add to your whiskey. Enjoy your hot whiskeys this winter season.
Best wishes,
Mairéad
Hi, thanks for the Hot Irish Whiskey ideas, I’m going to try this with a special tea that I found from Northern California that has eucalyptus and other respiratory enhancers. It is incredibly effective. If the added whiskey enhances my mood at the least, I’ll be a happier guy as I deal with my cold. Looking forward to more ramblings about the land of my family’s history.
Hi Eric – I hope you enjoyed your hot whiskey with that delicious tea from Northern California. It sounds like a perfect pick-me-up for cold days. Hope your feeling better, and thanks for following my recipes and ramblings.
All the best,
Mairéad
Um no.punch drunk refers to when boxers are punched enough that they seem inebriated.
Punch drunk, also known by its medical latin name Dementia pugilistica (DP) is a type of chronic traumatic encephalopathy (CTE), a neurodegenerative disease with features of dementia. DP may affect amateur or professional boxers, wrestlers as well as athletes in other sports who suffer concussions. It is also called chronic boxer’s encephalopathy, traumatic boxer’s encephalopathy, boxer’s dementia, pugilistic dementia, chronic traumatic brain injury associated with boxing (CTBI-B), and punch-drunk syndrome.
We knew we could not die from the common cold. Still, we thought we might. Thank you for the Hot Whiskey recipe.
Hi Kathy – There’s nothing like a hot whiskey to get the better of a cold. I think our fear of the common cold was instilled in us from ancient times.
All the best,
Mairéad
In Portland, Oregon it started snowing on Christmas Eve. By Christmas morning everything was covered in new snow. I’d made it home from mass the night before. It was cold and the streets were treacherous. I was stuck indoors on Christmas Day and had my own small party. I had half a bottle of Glühwein left from the previous Wednesday and I had a quarter bottle of Tullamore Dew on hand. So I said, “Let’s have a German-Irish wedding,” and poured a shot of the whiskey into a mug and warmed up the Glühwein and added seven cloves. Once the wine was steaming I poured it into the mug with the whiskey. The result was a delicious mid-winter treat!
Hi Gerhardt – It sounds like your celebrated the holidays in style while creating a new and delicious German-Irish cocktail.
Happy New Year to you and yours.
Mairéad
I’m pretty sure “punch drunk” is a mild concussion actually
Yes – you’re correct – that’s the meaning today, but in years gone by it was also used to refer to punch drinkers. Just an alternative use of the term.
All the best,
Mairéad
This is awesome with Bushmills Irish Whiskey Black Label
Hi Nate – Bushmills is a wonderful whiskey choice.
Happy New Year!
Mairéad
Great tutorial. Thanks for all the tips.
Hi Rita – Thanks for rating this recipe and glad you like it. Thanks for checking out my tutorial.
All the best,
Mairéad