Hot Toddy, anyone?

I'm about a full season too early with this, but my friend Erik (who is feeling under the weather today) and I were discussing the medicinal properties of Hot Buttered Rum. Basically, the only difference between Hot Buttered Rum and a Hot Toddy is the underlying spirit (Rum vs. Scotch whisky). Using ingredients I already had readily available, I decided to experiment with a bottle of Isle of Jura 10yr I really didn't want to finish.



(l to r): hot water, nutmeg, honey, cinnamon, unsalted butter, Isle of Jura 10yr (original distillery bottling post-recent redesign 43% ABV)



What an interesting elixir! I feel better already (although I was not suffering from any ailment prior to consumption)!

However, next time I will modify the recipe slightly. A touch less water, a touch less butter, brown sugar instead of honey (or in addition to), and something other than Jura. Although in Hot Toddy format the Jura is quite a bit more palatable, I can still tell it's Jura. Most recipes I've seen call for a cheap Scotch blend, but I feel something along the lines of a Springbank will really make this wintery beverage something to savor.