Cold Toddy
Cold Toddy is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Using a vegetable peeler, remove zest from orange and 1 lemon in wide strips, leaving white pith behind; slice fruit in half.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUsing a vegetable peeler, remove zest from orange and 1 lemon in wide strips, leaving white pith behind; slice fruit in half.
Squeeze juice from orange into a small bowl (you should have about 1/4 cup).
Squeeze juice from lemon into a measuring glass.
Slice remaining lemons in half and squeeze juice into glass to measure 1 cup total; save any remaining lemon halves for another use.
Set orange and lemon juice aside.
Place zest in a small saucepan.
Whack cinnamon sticks with the side of a chef’s knife to break up a little and add to saucepan along with smashed ginger, tea bags, cloves, and 1 3/4 cups water.
Bring to a boil and immediately remove from heat; let sit 5 minutes.
Remove tea bags, then stir in honey; let cool completely, about 20 minutes.
Strain tea mixture through a fine-mesh sieve into a pitcher and add rye, bitters, and reserved orange juice and lemon juice.
Add 2 cups ice and stir until ice is melted and toddy is very cold.
To serve, pour toddy into tumblers filled with ice and garnish with ginger slices and orange twists.
Tea mixture can be made 3 days ahead; cover and chill.
Toddy can be made 1 day ahead; cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.