Toddy (Traditional Recipe)

Sit roun' the table well content
An' steer aboot the toddy.

Whisky, sugar, hot water. Pour boiling water slowly into a tumbler till about half full. Let the water remain until the crystal is thoroughly heated, then pour it out. Put in loaf sugar to taste with a glassful of boiling water. When' melted put in half a glass of whisky and stir with a silver teaspoon. Then add more boiling water, and finally another half glass of whisky. Stir, and serve hot.

In his poem, ' The Morning Interview ", published in 1721, Allan Ramsay speaks of " some kettles full of Todian spring ", and appends the note: " The Todian spring, i.e. Tod's well, which supplies Edinburgh with water. Tod's well and St. Anthony's well, on the side of Arthur's Seat, were two of the wells which very scantily supplied the wants of Edinburgh, and when it is borne in mind that whisky derives its name from water, it is highly probable that Toddy in like manner was a facetious term for the pure element."

This beverage, carried about in a bright copper kettle, is the celebrated New Year's morning Het Pint of Edinburgh and Glasgow. Het Pint was used also on the night preceding a marriage and at a lying-in. The Bride's Cog (Gael. coggwi), a large wooden vessel with three lugs, or ears, often of beautiful design and workmanship, used to circulate like a loving-cup at the Orkney rural weddings. It contained copious libations of new ale, laced with whisky, seasoned with pepper, ginger, and nutmeg, and thickened with beaten eggs and pieces of toasted biscuit.

Return To Scots Beverages