Thirsty Thursday: Whiskey Skin

Doesn’t that sound gross? I call them hot toddies when I make them, but as David Wondrich has pointed out, it’s not really – it’s a Whiskey Skin (read his Imbibe! – it’s good stuff). *shudder*  Although, it makes a certain amount of sense, the principal difference being the presence or absence of lemon peel (lemon “skin”). Since I like a little lemon peel in mine, gimme some skin.

Whatever you want to call it, I’ve been sick the last few days and this is an effective and delicious “it’s time for bed and we’re out of Nyquil” cocktail and generally a nice cold-weather cozy thing to drink. We’re finally seeing signs that winter may be departing but it’s still chilly and having spent several days in pajamas on my couch with nothing but bad daytime cable television to comfort me; and having just returned from Park City, home of High West Distillery, maker of Campfire Whiskey, which I can never find locally … I’ve had a lot of good reasons to put water on to boil.

This also made the third in the trifecta of cocktails we mixed up on vacation – the other two being the Milk Punch and the Old-Fashioned^3

Still working on my skills with a channel knife …

  • 1 strip of lemon peel
  • 1 sugar cube
  • 2 oz. scotch or other full-bodied spirit (I like the chewy, smoky flavor of scotch in a hot drink; High West Campfire has that nice, rich smoky taste I want)

Put some water on to boil and then combine the ingredients above in a heated mug.* Lightly muddle to break up the sugar cube and express the oil in the lemon peel.

  • 4-5 oz. boiling water

Pour into mug, stir, sip.

Still working on my photography skills, too – those I can try to hide with a photo effect …

* I like to fill the mug with water and put it in the microwave for a minute. You could run it under hot tap water, too, or just fill it with hot tap water and let it sit for a few minutes. Microwaving just gets it the warmest the fastest.


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