Recipe

Rum Tum Toddy

Recipe
No Questions Yet

Photo by lastnightsdinner

This recipe was entered in the contest for A & M's Annual Smackdown / Your Best Hot Toddy
Chef
adashofbitters's 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...
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.

Expand Collapse

Serves 2

Special Equipment:

oven-proof dish Ask a question about this ingredient

mortar and pestle or spice grinder Ask a question about this ingredient

tea kettle Ask a question about this ingredient

muddler Ask a question about this ingredient

tea strainer Ask a question about this ingredient

kitchen matches Ask a question about this ingredient

Ingredients:

1 apple (I used Gala) Ask a question about this ingredient

5 allspice berries Ask a question about this ingredient

2 cloves Ask a question about this ingredient

2 tablespoons Demerara sugar Ask a question about this ingredient

4 ounces Smith & Cross Traditional Jamaican Rum (or other Jamaican rum) Ask a question about this ingredient

orange or lemon peel, for garnish Ask a question about this ingredient

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.
Ask a question about this step
While apple is baking, grind allspice berries and cloves in a mortar and pestle or spice grinder.
Ask a question about this step
Place kettle on stove with water and bring to boil.
Ask a question about this step
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.
Ask a question about this step
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.
Ask a question about this step

7 Comments on Rum Tum Toddy

TasteFood added about 1 year ago

Oh my. This is just what the doctor ordered.

lastnightsdinner added about 1 year ago

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: http://www.flickr.com/photos/jenblossom/5275619518/

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