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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
mortar and pestle or spice grinder
apple (I used Gala)
tablespoons Demerara sugar
ounces Smith & Cross Traditional Jamaican Rum (or other Jamaican rum)
orange or lemon peel, for garnish
- 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.
- While apple is baking, grind allspice berries and cloves in a mortar and pestle or spice grinder.
- Place kettle on stove with water and bring to boil.
- 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.
- 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.
- This recipe was entered in the contest for A & M's Annual Smackdown / Your Best Hot Toddy