>> Fiona: WELCOME BACK.
WE'LL CURE THOSE BLUES WITH A
LARGE CUP OF HOT TODDY.
>> Mike: TOMORROW NIGHT AND
FRIDAY NIGHT ARE GOING TO BE
PERFECT.
IMAGINE THE FIREPLACE, WARM HOT
TODDY.
WELCOME.
I DON'T KNOW IF A LOT OF FOLKS
HAVE EVER TASTED AND KNOW WHAT
DRAMBUIE IS.
>> IT'S AN AGED SCOTCH WHISKEY
LIQUOR INFUSED WITH A
COMBINATION OF HERBS AND SPICES.
YOU'LL BE ABLE TO GET A LITTLE
TASTE AND DROP THAT DOWN.
>> Mike: I NEVER KNEW THERE
WAS HONEY IN IT.
>> YES.
THAT'S ONE OF THE SWEETENERS TO
DRAMBUIE.
IT STAYS STIFF AND LIQUEFIES.
>> Mike: DRAMBUIE ON ITS OWN
IS AMAZING BUT A TODDY, THE
DEFINITION IS --
>> SUPER CLASSIC BEVERAGE FOR
THOSE COLD NIGHTS THAT KEEP YOU
WARM.
IT'S WATER, WHISKEY, HERBS, AND
SPICES AND A LITTLE BIT OF
CITRUS.
SO WE'LL BE DOING A FEW VERSIONS
FOR YOU.
>> Fiona: THREE DIFFERENT
VERSIONS OF IT.
>> WE'RE GOING TO START HERE
WITH A LITTLE BIT OF DRAMBUIE.
WE GET THIS GOING FOR YOU.
WE THEN DO AN OUNCE, PRETTY MUCH
A PART AND A HALF.
>> Fiona: ALL THIS?
>> JUST A LITTLE SPLASH.
PERFECT.
OH, THAT'S BEAUTIFUL.
TOP IT WITH A LITTLE BIT OF HOT
WATER.
OH, YOU DO THAT SO MARVELOUS.
OH, YOU'RE GOOD.
THAT'S GOOD.
THEN WE'LL TOP IT WITH A STUDDED
LEMON THERE.
THIS WILL BE OUR EASIEST AND
MOST SIMPLE VERSION OF A TODDY
THERE.
>> Mike: I HAVE SEEN THE
CLOVES IN AN ORANGE BEFORE BUT
NEVER IN A LEMON LIKE THAT.
>> MARVELOUS.
>> Mike: POP THAT IN THERE.
>> AND THAT WILL BE YOUR
SIMPLEST FORM USING DRAMBUIE.
DRAMBUIE IS BOTH THE WHISKEY
PART -- SO WE HAVE SCOTCH AND
THE HONEY SO YOU DON'T HAVE TO
ADD ANY ADDITIONAL WHISKEY OR
HONEY.
IT'S TWO BIRDS WITH ONE STONE
WITH DRAMBUIE.
>> Fiona: THAT'S ALWAYS WHEN
PEOPLE SAY MAYBE YOU NEED A HOT
TODDY.
>> SO NOW WE MOVE TO A LITTLE
MORE COMPLEX VERSION
WE'RE GOING TO START OFF --
>> Fiona: LEMON HERE.
>> THIS IS THE WARM THISTLE
TODDY.
PERFECT.
THE SECOND ONE YOU CAN POUR.
YOU HAVE DRAMBUIE THERE
WE'VE GOT SELLER JERRY, 92 PROOF
SPICE RUM, WHICH IS AMAZING AND
DELICIOUS.
YOU HAVE YOUR ORANGE AND LEMON.
WE PUT CHOCOLATE BITTERS IN
THERE TO ADD SOME FLAVOR AND
COMPLEXITY.
POUR SOME WATER, ALREADY WARMED
UP.
AND YOU CAN HONEY THIS TO TASTE.
AND A LITTLE BIT OF CINNAMON
STICK THERE TO FINISH.
PERFECT.
YOU MUST HAVE DONE THAT BEFORE.
>> Mike: OKAY.
[LAUGHTER]
>> MUST HAVE DONE THAT BEFORE.
>> Mike: THE DIFFERENCE
BETWEEN SCOTCH AND REGULAR
WHISKEY.
>> SCOTCH IS GOING TO BE A
DISTILLED SPIRIT, OF COURSE.
EITHER MALT OR GRAIN.
WHEN YOU GET INTO LIQUEURS IT'S
DISTILLED SPIRITS ADDED TOO.
YOU'RE GOING TO DISTILL IT WITH
SPICES AND FRUITS AND GRAINS AND
ADD SUGARS TO IT.
OF COURSE LIQUEURS ARE MORE
SWEET.
>> Mike: REGULAR WHISKEY COULD
BE SOUR MASH --
>> COMES FROM ALL OVER THE
PLACE.
FOR THESE WE'LL REST OUR HAT IN
SCOTLAND.
>> Mike: AMEN.
>> SO WHAT WE HAVE HERE IS THE
LAST, WHICH IS ANOTHER
VARIATION.
TEXAS TENDS TO BE A LITTLE BIT
WARM.
I'M FROM THE EAST COAST AND WE
HAVE ABOUT 11 DEGREES GOING ON
THERE.
SO THANK YOU FOR THIS WARMER
WEATHER.
>> Mike: IT WILL GET COLDER
BUT NOT LIKE THE EAST COAST.
>> THIS IS A TODDY PUNCH.
YOU GOT TO GIVE ME MORE THAN
THAT.
GIVE ME SOME OOMPH.
BEAUTIFUL.
>> Mike: THAT'S GOOD.
>> Fiona: OH, THAT'S SO GOOD.
>> THAT'S PERFECT.
THAT'S BEAUTIFUL.
I WILL TAKE THAT FROM YOU, SIR.
MARVELOUS.
WE WILL DOUBLE STRAIN HERE, MOVE
THIS OVER FOR YOU TO SEE.
THIS IS WHAT WE CALL THE TODDY
PUNCH.
IT CAN BE SERVED WARM OR IT CAN
BE SERVED CHILLED.
CLEARLY TODAY WE'RE GOING TO DO
IT CHILLED.
>> Mike: AND ALSO THE SAN
ANTONIO COCKTAIL CONFERENCE IS
COMING UP.
>> WE HAVE PEOPLE COMING FROM