1 1/2 oz. Drambuie
juice of 1/2 lemon
4 oz. hot water
Strain the lemon juice to remove pulp, add Drambuie and fill with hot water to desired dilution.
Another incredibly simple one, but just the thing for a damp and chilly day. The above is a combination of CocktailDB’s entries for the Hot Drambuie Toddy and Falkland Island Warmer. Oddly enough, Google has little to say in English on the subject — the drink appears on German and Japanese sites in the main. The two are combined here because, as one will see from the respective recipes, the differences are merely of quantity (more Drambuie and lemon in the toddy). Proportions be damned, I co-opt the name Falkland Island Warmer because it’s just more prosaic than the pedestrian Hot Drambuie Toddy. Drambuie itself is a honeyed whiskey, and as such unless the lemon is particularly sour, the additional sweetening (called for in the FIW) is overkill.
Update (09/10/05): Further research reveals “Falkland Island Warmer” to be Victor Bergeron’s name for the concoction, though he doesn’t lay claim to devising the drink itself. From Trader Vic’s Book of Food & Drink (1946):
A very charming and prim little old lady gave me the recipe for this drink many years ago. She called me over to her table, where she and a party of elderly women were having dinner, and told me about a drink the natives in the Falkland Islands used to make when they were cold and tired and in need of a stimulant. As she had a particularly un-romantic name, I named the drink the Falkland Island Warmer.
Take 1½ lbs. of Cut Loaf Sugar and rub the lumps on the skins of 4 Lemons and 2 Oranges until the Sugar becomes well saturated with the oil from the skins. Then put the Sugar thus prepared into a large porcelain-lined or agate Mixing vessel, and add:
12 Oranges, sliced.
1 Pineapple, sliced.
1 box Strawberries.
2 bottles (quarts) Apollinaris Water.
Stir thoroughly with oak paddle or large silver ladle, and add:
1 jigger Benedictine.
1 jigger Red Curacoa.
1 jigger Maraschino.
½ jigger Jamaica Rum.
1 quart Brandy.
4 quarts Tokay or Sweet Catawba Wine.
2 quarts Madeira Wine.
4 quarts Chateau Margaux.
Mix well with oak paddle or ladle and strain into another bowl in which has been placed a block of clear ice. Then pour in 6 quarts Champagne. Decorate the Ice with Fruits, Berries, etc. Serve in Punch cups or glasses, dressing each glass with Fruit and Berries from the bowl.
Drop 3 lumps Cracked Ice in a Rickey (thin Champagne) glass.
½ Lime or ¼ Lemon.
4 dashes Raspberry Syrup.
1 pony Vermouth.
¾ jigger Gin.
Fill up with Ginger Ale (imported); stir; dress with Fruit and serve.
(For a Party of 6—Use a small punch bowl)
1 quart of Sparkling Moselle.
1 jigger Cusenier Grenadine.
1 jigger Maraschino.
1 jigger Sir Robert Burnette’s Old Tom Gin.
1 jigger Lemon Juice.
1 jigger Orange Bitters.
1 jigger Angostura Bitters.
4 Oranges, sliced.
2 Lemons, sliced.
1 ripe Pineapple, sliced and quartered.
4 tablespoonfuls Sugar.
1 bottle Apollinaris Water.
Place large square of Ice in bowl; dress with the Fruits and serve Julep in fancy Stem glass.
(For a Party of 20)
For mixing use a large Punch bowl.
½ can Peaches.
½ can Pineapples.
3 Oranges, sliced.
3 Lemons, sliced.
3 quarts Sweet Catawba or Tokay.
1 pint Brandy.
1½ jiggers Jamaica Rum.
1 jigger Green Chartreuse.
Set this mixture aside in ice box for 6 hours. Then place block of Ice in another bowl of sufficient capacity and strain in the mixture from the Mixing bowl. Dress the Ice with Fruit and serve with a Ladle into Punch glasses.