Warm your customers’ cockles with Farzi’s Hot Winter Toddy

Sai Pawan, head of bar at Indian restaurant Farzi London, has reimagined the classic hot toddy with an Indian twist.

Farzi’s Hot Winter Toddy blends cognac, ginger, honey, lemon and aromatic spices, such as cinnamon, nutmeg, star anise and black cardamom to create a drink that’s soothing and sophisticated.

It’s inspired by the toddy’s origins in 17th-century India (from the Hindi word taddy, a drink once made with fermented palm sap), and offers festive comfort on the chilliest nights.

Ingredients

• 50ml cognac – Courvoisier or Rémy Martin
• 20ml honey syrup – equal parts honey and hot water
• 15ml fresh lemon juice
• 2 slices fresh ginger
• 1 star anise
• 1 small black cardamom pod – lightly cracked (or green cardamon if black not available)
• Pinch of ground cinnamon
• Pinch of freshly grated nutmeg
• 2 dashes aromatic bitters – Angostura or Peychaud’s
• 100ml-120ml hot water – just off the boil

Method

Warm a heatproof glass or mug by rinsing it with hot water, then discard the water.

In the glass, combine the honey syrup, lemon juice, ginger, star anise, cardamom, cinnamon and nutmeg.

Add the cognac and bitters. Pour over the hot water and stir gently to dissolve and blend the flavours.

Let steep for about a minute to allow the spices to infuse. Garnish with a star anise floating on top and a light dusting of nutmeg.