- CP Photos by Celine Roberts
Each week, we order the same cocktail at two different bars for a friendly head-to-head battle. Go to the bars, taste them both and tell us what you like about each by tagging @pghcitypaper on Twitter or Instagram and using #CPBoozeBattles. If you want to be a part of Booze Battles, send an email to food-and-beverage writer Celine Roberts, at firstname.lastname@example.org.
The Drink: Hot Toddy
Braddock’s American Brasserie
107 Sixth St., Downtown
Ingredients: Templeton rye whiskey, hot water, honey, lemon
Our take: A heavy dose of honey makes this hot toddy a throat-soother. The spiciness of the Templeton rye helps balance some of the sweetness; the woody and caramel notes give the cocktail depth. The astringency of the lemon gave it just the kick my sinuses needed.
1828 E. Carson St., South Side
Ingredients: Jameson Irish whiskey, English breakfast tea, hot water, lemon
Our take: The do-it-yourself nature of this hot toddy made Piper’s feel just like home in the most comfortable way. A selection of tea was provided including Lipton, English breakfast and chamomile, along with a pot full of piping hot water. The lack of sweetener (which I likely could have asked for) was welcome and allowed me to taste the flavors of the whiskey unadulterated.