This post contains affiliate links. See my disclosure policy here.
Cocktail History
The Tokyo Toddy is an autumn cocktail that was created by Jassy Davis and was first published in her book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter. It takes the classic Toddy template of hot water, spirit, and sweetener and gives it a Japanese-inspired twist by using rice wine in place of the water. It then offsets this uniquely flavored backbone with brown sugar and an orange brandy liqueur to add sweetness.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Sake: This is a spirit made in Japan with fermented rice, koji, yeast, and water. We used Kurosawa Nigori Junmai Sake because it has a full-bodied flavor with creamy umami and sweet fruit notes. For a mocktail version of this drink, try amazake in place of the sake.
Mandarine Napoleon Liqueur: This is a liqueur made with mandarin oranges, tangerines, botanicals, sugar, and brandy. For a mocktail version of this drink, try Monin Premium Triple Sec Syrup in place of the orange liqueur.
Brown Sugar: This is white sugar that has been processed, crystallized, dried, and flavored with molasses. We used C&H Pure Cane Dark Brown Sugar.
Ginger: The is a root that is used as a spice.
Orange Slice: This is a slice of an orange that has been cut into a half wheel shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Saucepan: This is used to warm the ingredients. We used the Cuisinart 3-Quart Stainless Steel Saucepan with Cover.
Spoon: This is used to stir the ingredients. We used the OXO Good Grips Silicone Spoon.
Ladle: This is used to transfer the drink to cups. We used the OXO Good Grips Silicone Everyday Ladle.
Paring Knife: This is used to cut ingredients. We used the OXO Good Grips 3.5 Inch Paring Knife.
Cocktail Pick: This is used to hold the garnish. We used Bamboo Cocktail Picks.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-03.
Tasting Notes
The Tokyo Toddy has the unmistakable scent of hot sake mixed with a bit of orange, features an orange-tinged sake flavor mixed with a bit of deep sweetness, and finishes with a brown sugar aftertaste.
Our Opinion of This Cocktail Recipe: If you’re a fan of hot sake, then this is a great drink for you for keeping warm on a chilly night, and its rich sweetness is sure to please anybody. As tasty as it was, neither of us prefer sake hot, so the Tokyo Toddy is one we probably would not make again.
Alex’s Take: ⭐⭐⭐
“Full disclosure, I am not a big fan of hot sake and typically prefer it served cold. That said, this was alright and basically tasted like a typical hot sake would but sweetened with brown sugar and orange brandy liqueur. It left little to the imagination and little room for contemplation. It’s sure to warm you up, especially if you’re a fan of hot sake to begin with. I probably won’t make it again personally though.”
Kendall’s Take: ⭐⭐
“I really wanted to like this toddy because it’s so unique compared to others we’ve tried, but I’m just not a fan of sake, which is its most distinct taste. Although it’s a no for me, give it a try if you enjoy this traditional rice wine.”
Recipe
This cocktail recipe was adapted from Winter Warmers: 60 Cosy Cocktails for Autumn & Winter by Jassy Davis.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-03.
Tokyo Toddy
The Tokyo Toddy is an autumn cocktail that was created by Jassy Davis and was first published in her book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter. It takes the classic Toddy template of hot water, spirit, and sweetener and gives it a Japanese-inspired twist by using rice wine in place of the water. It then offsets this uniquely flavored backbone with brown sugar and an orange brandy liqueur to add sweetness.
Ingredients
Method
-
Add sake to a saucepan over low heat.
-
Cook for 3-4 minutes until warmed through.
-
Add Mandarine Napoléon liqueur and brown sugar to a sake cup and stir for 5-10 seconds.
-
Pour in sake and stir for 5-10 more seconds until combined.
-
Garnish with ginger and orange slice.
