Rum Tum Toddy

14 ingredients
5 steps

Ingredients

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

Directions

  1. 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. 2
    While apple is baking, grind allspice berries and cloves in a mortar and pestle or spice grinder.
  3. 3
    Place kettle on stove with water and bring to boil.
  4. 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. 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.

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