Islay Hot Toddy

Adapted by
December 2013
Yield: 1 cocktail


For the Islay Stock Cubes
1 cup Lagavullin Islay Scotch
28 grams gelatin powder
1 cup lemon juice
1 cup winter spice-infused honey syrup (preferably cloves, cinnamon, and ground ginger)
½ cup ginger syrup (1:1 ginger juice to cane sugar)
½ cup St. Elizabeth Allspice Dram
½ teaspoon cracked black pepper
To Assemble and Serve
1 cup hot chamomile tea
lemon peel
cloves or star anise


For the Islay Stock Cubes:
Pour the 1 cup of Scotch in a bowl and add gelatin; rest 1 minute to bloom the gelatin. In a saucepot, bring lemon juice, winter spice-infused honey syrup, ginger syrup, allspice dram, and pepper to a simmer.  but not boil, in a pot, add the hot honey-lemon mixture to the gelatin and whiskey and stir gently until the gelatin dissolves. Rest 3 to 4 minutes.

Spray with vegetable oil a silicone ice cube tray with 1½-inch x 1 ½-inch cubes. Wipe out excess with a paper towel. Place ice cube tray on a sheet pan and fill with hot toddy mixture. Place mold into the refrigerator on an even surface and set at least 12 hours.

To Assemble and Serve:
Dip a knife in hot water and run around the edges of 1 Islay Stock Cube, gently pulling the sides of the mold away. Remove the cube; slice into quarters and then into eighths. Place the sliced Islay Stock Cube in a glass and pour hot tea over top. Stir 30 seconds and garnish with lemon peel and hard spices.