Ruby Hot Toddy: Whisky and Infusion Recipe | La Via del Tè

A warm cocktail with whisky, honey and lemon, enriched with the citrus and spice notes of our Orange Cinnamon Vanilla infusion.

The Ruby Hot Toddy is a warm cocktail made with whisky, honey, lemon and Orange Cinnamon Vanilla infusion. This recipe combines citrus and spice notes with the infusion’s ruby colour, making it a delightful choice for an autumn evening or a festive gathering.

The blend of hibiscus, orange peel and rosehip gives the drink a fruity character, with fragrant notes of cinnamon and vanilla. Honey sweetens the cocktail, while lemon juice adds a fresh finishing touch.

Ingredients for one serving

150 ml of Orange Cinnamon Vanilla infusion, prepared with 3.5 g of the blend and 150 ml of water at 90°C
40 ml of whisky
15 ml of lemon juice
1 teaspoon of honey
Orange peel to garnish
A cinnamon stick as an alternative garnish

Total time: approximately 10 minutes, including 5 minutes of steeping.

Equipment needed

You will need scales suitable for small quantities, a measuring jug, a kettle, a vessel for steeping, a strainer and a teaspoon. Serve in a mug or a heat-resistant glass.

How to make a Ruby Hot Toddy

Prepare the infusion. Measure 3.5 g of Orange Cinnamon Vanilla and pour over 150 ml of water at 90°C. Steep for 5 minutes, then strain.
Dissolve the honey. Pour the hot infusion into your mug and add a teaspoon of honey. Stir until dissolved.
Add the whisky and lemon. Pour in 40 ml of whisky and 15 ml of lemon juice, then stir gently.
Garnish and serve. Finish with orange peel or a cinnamon stick. Serve immediately.

Which infusion should you use?

For this recipe, choose Orange Cinnamon Vanilla: hibiscus contributes to its ruby colour, while orange, cinnamon and vanilla complement the whisky with fruity and spicy notes.

The quantity specified is intended for this recipe, in which the infusion is combined with the other cocktail ingredients.

Preparation tips

Steep for 5 minutes and strain before adding the other ingredients. Dissolve the honey while the infusion is still hot so that it blends evenly.

For the garnish, cut a thin strip of orange peel, avoiding as much of the white pith as possible. If you prefer to highlight the spicy aroma, use a cinnamon stick.