How did this cocktail come about?
Honestly, this drink was driven by the people. We get calls at the distillery saying, “We’ll be there in 10 minutes for a round of hot toddies.” And I’m like, “Great—see you soon!” Within five minutes, the glasses are preheated, and everything’s ready, so the toddies are waiting when they walk through the door.
Did anyone specifically ask for a Buttered Sage Hot Toddy? No.
Do they keep coming back for it? Absolutely.
It’s seasonal, heart-warming, and genuinely makes people feel good. The Buttered Sage Hot Toddy is available seven days a week from 12 p.m. at Macaloney’s Island Distillery in Victoria, British Columbia.
“The idea for the wheat whisky was to create something strictly Canadian as a Canada Day release in 2025. Scottish and Irish whiskies are traditionally barley-based, American whisky is bourbon—corn—but Canadian whisky has historically leaned into wheat and rye.”
— Dave Juhasz, Head Distiller
2 oz Macaloney’s 100% Wheat, aged in PX whisky casks
1.5oz Lemon & Sage Buttered Sherbet*
5 oz boiling water
1 dash Angostura bitters
1. Preheat your glass with boiling water, then discard.
2. Build in a tea cup that’s ideally 9-10 oz
3. Lightly grate fresh nutmeg over the top
4. Optional: Garnish with a fresh sage leaf and lemon coin for aromatics.
*Lemon & Sage Sherbet (Inspired by Dead Rabbit Bar, NYC)
500g Lemon Skins
250g Lemon Juice
500g white sugar
4g chopped fresh sage
Infuse all ingredients in a sealed jar at room temperature for 48 hours. Strain.
250g Melted Salted butter
300g Lemon Sage Sherbet
50g boiling water
1⁄2 ounce vanilla extract or vanilla bean paste
30g Wheat whisky
Combine all ingredients in a saucepan and stir over low heat for 5 minutes until fully dissolved and integrated. Let cool, then bottle and label. Store the lemon sage butter mixture in the refrigerator.
