Absinthe Toddy

Cocktails by Pedro Chicote (1928, p.335) — Hot

1. Build in the glass, top with hot water, stir, and serve with straws.

This matters because Chicote explicitly notes toddies as a living hot-and-cold family rather than a vestigial nineteenth-century survival.

The defining feature is direct hot-water service in the glass rather than shaking.

Cocktails by Pedro Chicote (1928, p.335) — Cold

1. Build in the glass over ice, top with water, stir, and serve with straws.

Ice: A few pieces of ice

This matters because it confirms the hot/cold toddy split survives explicitly in late Madrid bar writing.

The cold form preserves the same glass-built toddy identity while shifting the temperature regime.