
Cocktails
Himalayan Hot Toddy
Hailing from the world’s highest Irish bar in Nepal. Bringing the Himalayan mountains right to you.
Ingredients
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6 Whole Cardamon pods
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Ice Cubes
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50 ml Jameson Original
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1 Whole Lime
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250 ml Mango Juice
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6 Whole Cardamon pods
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Ice Cubes
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1⅔ Parts Jameson Original
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1 Whole Lime
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8⅓ Parts Mango Juice
How to make
- Pre-heat toddy glasses, by filling with boiling water and leave to one side for 15 mins.
- Discard water once ready for use.
- Gently heat 250ml (per serve) of mango juice with 6 lightly bruised cardamom pods in a saucepan.
- Bring to a simmer, not a boil.
- Add all ingredients to the pre-heated toddy glass.
- Garnish with a lime wedge and cardamom.
About this Cocktail
This fresh take on a whiskey classic was sourced last St. Patrick’s day, when we travelled to the world’s highest Irish bar in Nepal – cultural collaboration at it’s finest. Treat your taste buds to this Nepalese mango ‘Hot Toddy’. Perfect for any time of the year.