Traditional Scottish Hot Toddy

January 6, 2009

3 dessertspoons Drambuie liqueur (whisky)
1 level dessertspoon brown sugar
Fresh, strong coffee
Double cream

Method:
Heat a stemmed wine glass with hot water and dry quickly. Add the Drambuie whisky stir in the sugar. Pour in the coffee, leaving an inch below the rim. Keep stirring until the sugar has dissolved Pour the cream over the back of a teaspoon so that it floats on the surface to the depth of about half an inch. Enjoy!

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