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This is the ordinary Scottish recipe for toddy; an alternative interpretation is that of my old Russian friend, the late M Baleiev, who founded the famouse Chauve-Souris cabaret show in Moscow and, after the Russian revolution, brought it to London and New York. Here is his version: 'First you put in whisky to make it strong; then you add water to make it weak; next you put in lemon to make it sour, then you put in sugar to make it sweet. You put in more whisky to kill the water. Then you say "Here's to you" - and you drink it yourself.
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R.H. Bruce Lockhart (Scotch: The Whisky of Scotland in Fact and Story)