Teddy Swims Cocktail: Smokin’ Hot Teddy

Inspired by the passionate rasp of Teddy Swims, this cocktail is a nod to the singer’s special sound. Just as his iconic vocal style is a blend of grit and warmth, the Smokin’ Hot Teddy merges the comforting familiarity of a hot toddy with a smoky, sophisticated twist. Plus, the smoked cinnamon stick on top reminds of us Teddy’s signature cigarette. You’ll often find one in his hand. The result is a drink that’s as soulful and satisfying as his music.

A Little About Teddy Swims

If you’ve ever listened to Teddy Swims, you know his gritty, unmistakable, raspy vocals make each of his tunes a hit. What you might not know is that specific tone to his voice comes from his years of smoking cigarettes and drinking tequila. Now he prefers a mix of tequila and whiskey which inspired our Smokin’ Hot Teddy recipe. It’s an ode to that iconic voice that lends itself to smoking and drinking whiskey. But, we did model this recipe off of a Hot Toddy that is soothing and healing for the vocal chords.

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Two glasses hold a hot toddy orange liquid with lemon slices inside and a smoking cinnamon stick on top to represent Teddy Swims in a cocktail.

Teddy Swims Cocktail: Smokin’ Hot Teddy


  • Author: Sarah Cascone

Description

An ode to Teddy Swims’ incredible voice.


Ingredients

Scale
  • 2 oz Basil Hayden Subtle Smoke
  • 1/2 oz filtered water
  • 1/4 oz Domaine de Canton French Ginger Liqueur
  • 1 tbsp pure, raw, unfiltered honey (add more if you like a sweeter cocktail)
  • 1 tsp fresh squeezed lemon juice
  • 1 tbsp fresh squeezed juice of a cara cara orange
  • A few pieces of cara cara orange segments
  • 1 small cinnamon stick
  • 1/2 tsp chopped naked crystallized ginger
  • 2 pieces of whole clove

Instructions

  1. Add all ingredients to a small saucepan over a medium low heat and stir until honey dissolves.
  2. Let the mixture come to a simmer.
  3. Reduce heat to a low simmer and continue cooking for 3-5 minutes then remove from heat.
  4. Pour through a fine mesh strainer into a glass mug.
  5. Garnish with a torched cinnamon stick and enjoy!

Recipe and Styling by Sarah Cascone
Story by Kylie Thomas
Photography by Dave Bryce

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