Rum Tum Toddy

By • December 18, 2010 7 Comments

5 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This is my attempt to take a classic Apple Toddy and update it using a rich Jamaican rum in place of applejack or apple brandy. I find that higher-proof spirits work best in toddies. You're diluting them with so much hot water that if you go with weaker spirits, you lose some flavor. I made this with Smith and Cross Traditional Jamaican Rum, which clocks in at a heady 57% alcohol by volume, or 114 proof. It's a delicious pot still rum that carries a hearty funk and a hefty flavor. S&C is also similar to the types of rums available in the late 1700s, when the Apple Toddy took hold. If you can't locate it, take heart. I've tried this recipe with Appleton Estate V/X and found it quite tasty, but not as rich and complex.adashofbitters

Serves 2

Special Equipment

  • oven-proof dish
  • mortar and pestle or spice grinder
  • tea kettle
  • muddler
  • tea strainer
  • kitchen matches


  • 1 apple (I used Gala)
  • 5 allspice berries
  • 2 cloves
  • 2 tablespoons Demerara sugar
  • 4 ounces Smith & Cross Traditional Jamaican Rum (or other Jamaican rum)
  • orange or lemon peel, for garnish
  1. First, bake the apple. Peel, quarter, and core the apple, and bake at 350 degrees for 30 - 45 minutes, until apple is soft enough to be mashed with a fork. Let apple cool.
  2. While apple is baking, grind allspice berries and cloves in a mortar and pestle or spice grinder.
  3. Place kettle on stove with water and bring to boil.
  4. Add ground spices and sugar to medium bowl, along with a splash of hot water (about an ounce) from the kettle. Stir until dissolved. Add apple. Muddle apple until pureed. Stir to combine apple, spices, and sugar. Add rum and 7 oz. of water from the kettle. Stir.
  5. Immediately divide the toddy among two toddy mugs, using a tea strainer to remove solids. Top with about 1/2 ounce of water from the kettle in each mug. Flame (or twist) orange or lemon peel over mug and serve.

More Great Recipes: Breakfast & Brunch|Desserts|Boozy Drinks|Hors d'oeuvres

💬 View Comments ()

Comments (7) Questions (0)


over 4 years ago TasteFood

Oh my. This is just what the doctor ordered.


over 4 years ago lastnightsdinner

I tried to upload the video here but it wasn't working, but for those of you who haven't ever flamed a citrus peel, you can see how it's done here:

It smells heavenly once the heat hits the oils in the peel, and it's a fun bit of showmanship.


over 4 years ago Sagegreen

Thanks for the history, too. Great recipe.


over 4 years ago adashofbitters

Thank you both!


over 4 years ago Midge

I was looking forward to seeing an entry from you and wow, this sounds pretty spectacular. Will have to keep an eye out for Smith & Cross.


over 4 years ago lastnightsdinner

You should be able to get it at Brix in Boston. It's really a beautiful rum :)


over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

You have to love a drink recipe that starts with, "First, bake the apple."