Mug of tamarind toddy from Ilda in Sylva, NC
Image by Evan Anderson

This tamarind toddy from Antoine Hodges at Ilda in Sylva, North Carolina, serves a crowd. Keep this recipe handy for winter gatherings.

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Serves 8

  • 12 ounces rye whiskey
  • 8 ounces tamarind honey
  • 4 ounces lemon juice
  • 16 dashes Angostura bitters
  • 16 dashes cardamom bitters
  • 24 ounces boiling water
  • Garnish: Cinnamon stick, dehydrated citrus
  1. Before starting the recipe, make sure all ingredients are room temperature. In a large vessel, combine whiskey, tamarind honey, lemon juice, and bitters. Add hot water, stir well, and keep warm. Garnish with a cinnamon stick and dried fruit.

Make the Tamarind Honey:

If using tamarind juice, combine equal part tamarind juice to honey (4 ounces each). Stir well to combine; the mixture will be thick. If using tamarind concentrate, combine8 ounces honey and combine with 6 ounces water and 2 ounces tamarind concentrate; stir well to combine.

  • Recipe By
    Antoine Hodge of Ilda in Sylva, North Carolina

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