By JEAN DOHERTY

The hot toddy was traditionally drunk before bedtime, or in wet or cold weather. Toddies were believed to help cure the cold and flu. In Ireland it was, and still is, the “cheap” cure for the common cold.

When I was sick in bed as a child, I vividly remember crying because my mother was having me drink a hot toddy—although I wouldn’t cry now. There are varied accounts of the origins of the hot toddy. Most people believe that it came from Britain by way of India.

In India, the juice of a certain palm tree is called tari, and this juice is made into a sweet alcoholic drink. The English in India at the time used this in their tea with spices, fruit, and alcohol and then introduced it to Britain. L

ike nearly every recipe I give you, you can mix and play around with the ingredients. In place of Irish whiskey, you can use Bourbon or rum, and replace the sugar with honey. As always, YOU are the chef!

• 1 oz Irish whiskey
• 1 spoonful of brown sugar
• 1 slice of lemon
• 7 or 8 cloves
• 1 cup of hot water

Pour the whiskey and sugar into a strong heatproof glass.

Embed the cloves, one in each segment of the lemon slice and place in the glass.

Add the boiling water and stir until the sugar dissolves.

Serve immediately.

Sláinte!

Although born in Dublin, Ireland, chef Jean Doherty spent most of her life

in Lyon, France, the gastronomical capital of the world. Together with Vero,

her partner of 25 years, Jean has owned and run multiple restaurants including

Fort Lauderdale’s Le Patio.