Warm Up the Vermont Way: Hot Toddy with Smoked Maple Syrup

When the temperature drops, Vermonters know how to stay warm — with a little smoke, a little maple, and a splash of something smooth, this Vermont-style Hot Toddy takes the classic cocktail and gives it a local twist: swapping honey for Sugar Bob’s Smoked Maple Syrup, handcrafted in Chester, Vermont.

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INGREDIENTS:

2 oz bourbon or rye whiskey
1 tbsp Sugar Bob’s Smoked Maple Syrup
¾ cup hot water
½ oz fresh lemon juice
1 cinnamon stick (for garnish)
1 lemon wheel or twist (for garnish)

INSTRUCTIONS:

Combine the base: Pour whiskey and Sugar Bob’s Smoked Maple Syrup into a heatproof mug.
Add warmth: Top with hot water and lemon juice.
Stir gently: Mix until the syrup fully dissolves.
Adjust to taste: Add more syrup for sweetness or a squeeze of lemon for brightness.
Finish strong: Garnish with a cinnamon stick and lemon wheel.
Sip and enjoy: Take a moment — that’s Vermont warmth in every sip.

Pro Tip
Try it with rye whiskey for a spicier backbone or add a splash of apple cider for a softer, fruit-forward variation. For a non-alcoholic twist, replace the whiskey with black tea — the smoked maple still shines through.

Serving Ideas

Pair with apple crisp or spiced nuts for a fireside snack.
Serve as a welcome drink at holiday gatherings or winter dinners.
Pour it into a thermos for a cozy après-ski moment.

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