Cooking Lesson #558: Winter Whisky Warmer

…from the Perspectives’ Happy Hour Bar

How you doin’? It is officially winter and in some parts of the country people have been freezing their butts off for weeks. I can’t make that claim in my sunny location, although it has been unusually chilly of late.
 
There are all types of drinkers in this world. Some people like their drinks sweet, fruity and fun. Others prefer something smooth and civilized, without too much kick. Then there are the ones who want things to be simple, square-jawed and boozy. I fall into that last category, and for most of the year that’s not a problem. Just give me an Old Fashioned and I’m fine: whiskey, a dot of sugar, a couple dashes of bitters, ice and lemon peel. Simple. Tasty.
 
Come winter, though, when you’ve been trudging through the snow or otherwise freezing your ears off, who wants ice? A Hot Toddy is what you may crave: whiskey, sugar, boiling water and maybe a sliver of lemon peel. That’s what “toddy” used to mean, anyway. Unfortunately, it has somehow come to mean just about everything but that. Step up to the bar and order one, and you’re likely to end up with a mess of boiled cider, honey, every spice McCormick makes, two or three different liqueurs and, somewhere deep down at the bottom, a tiny drop or two of whiskey. While there’s nothing wrong with drinking all that, it would be nice to be able to get something without all the frills. Perhaps if we called it something different...
 
Fortunately, there’s another name for a traditional Toddy: a Whisky Skin. Back in the daguerreotype days (1840’s through 1850’s) that’s what it was called. (The “skin” part coming from the lemon peel and the “whisky” part meaning they liked it best with Scotch.) It used to be quite popular, too. No wonder—back then, all the Scotch was pure malt; rich, heady stuff that could stand up to a little sugar, water and a lemon peel with no problem at all. Is it just me or do you feel a chill coming on? Relax and heat up a little of my Whisky Warmer.
 
Prep time:  10 minutes
Yield:  1 serving
 
Ingredients 
Boiling water
1 teaspoon demerara sugar
2 ounces Scotch Whisky (I prefer Chivas)
Lemon peel

Directions

1. Pour 8-ounces of boiling water into a heavy mug.
2. Add the sugar and scotch and stir to mix.
3. Garnish with a lemon peel over the rim of the mug.

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ChefSecret:  If you’re entertaining and serving this beverage, line up all the mugs and pour the boiling water into the mug when desired.

Quip of the Day: “What I really love is my scotch. It’s the power... the power of positive drinking.”
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
 
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