It’s January, and all around me in the warren of cubicles, I can hear the human groundhogs wheezing.

Like most classic quaffs, the toddy has crashed into the craft cocktail movement, so now, beyond many excellent traditional versions, you can find the toddy template being executed with spirits from aquavit to slivovitz to mescal, and all sorts of citrus.

While hot toddies may not cure your cold, they can warm your heart.

Alpine Toddy

2 dashes orange bitters

1/2 ounce fresh lemon juice

1 ounce yellow Chartreuse

1 chamomile tea bag or sachet

4 to 5 ounces boiling water

Lemon wheel pierced with whole cloves, for garnish

Combine the bitters, lemon juice and Chartreuse in a teacup or small mug. Add the tea bag, then pour in the boiling water. Let the drink steep for 4 to 5 minutes, then discard the tea bag. Add the clove-studded lemon wheel and serve.

Caribbean Breeze Toddy

3 dashes Angostura bitters

3/4 ounce dark rum, such as Plantation

3/4 ounce ginger liqueur

1 hibiscus tea bag or sachet (see headnote)

4 to 5 ounces boiling water

Lemon wheel pierced with whole cloves, for garnish

Combine the bitters, rum and ginger liqueur in a teacup or small mug. Add the tea bag, then pour in the boiling water. Let the drink steep for 4 to 5 minutes, then discard the tea bag. Add the clove-studded lemon wheel and serve. Makes 1.

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