The Ginger Toddy is a bold, warming batch built for cold-weather catering and heated tent service — whiskey or rum, real ginger beer concentrate, and hot water, held in a cambro or percolator and finished with whole cloves and optional Winter Spiced Bitters.
Ginger beer concentrate brings more complexity to a toddy than plain ginger — the citrus and spice notes in Top Hat Original bloom beautifully when heated. One of the most efficient batches you can run for winter events, with minimal labor and maximum impact.
Batch Method
- Combine all ingredients in a large 22 qt cambro. Stir to fully integrate.
- Warm small batches as needed in a percolator or warmer. Hold at 155–165°F. Do not boil.
- Add a dash of *Winter Spiced Bitters per batch if using.
- Serve in heat-safe cups or mugs. Stir before each pour.
- Stir the batch every 15 minutes during service to re-integrate ingredients.
Pro move: Hold at 160°F — hot enough to serve immediately but not so hot it drives off the ginger aromatics. The ginger concentrate holds its flavor well under heat; don't rush the simmer.
- Combine all ingredients in a large 22 qt cambro. Stir to fully integrate.
- Warm small batches as needed — ladle into a percolator, warmer, or chafer and bring to 155–165°F.
- Do not heat the entire cambro at once. Work in small pours to maintain freshness and control temp.
- Stir before each service pour. Do not let sit unattended at high heat.
*Winter Spiced Bitters
Combine: 8 oz Angostura Bitters, 10 cinnamon sticks, 10 whole cloves, 20 allspice berries, and 3 star anise pods. Steep 24 hours (3–7 days for deeper spice).