Apple Toddy
A hot cocktail made with old fashioned apple brandy, cozy nutmeg, and a baked apple
City/Region: United States of America
Time Period: 1869
John Chapman, better known as Johnny Appleseed, was an eccentric fellow who traveled the country barefoot with a pot on his head to keep his books dry as he planted acres and acres of apple seeds. When he died in 1845, he had amassed over 1,200 acres of land by planting apple trees, which he left to his sister. Most of these apples were probably not very good for eating, being small and sour, but they could be used to make cider and applejack.
Applejack, also called apple whiskey or apple brandy, was originally made just from apples, but today it’s often made with some neutral spirits in the mix. I used a really nice apple brandy from Laird’s (link below), and the cocktail is warm and cozy and just a little sweet with the apple brandy as the main flavor. The baked apple slice soaks up the brandy so that by the time you finish your drink, you have a boozy little treat.
“Apple Toddy.
Two wine glasses of “Apple Jack”; one tablespoonful of white sugar; half of a baked apple. Add boiling water and nutmeg. This drink ought never to be made with a suspicion of weakness. It is only drank in cold weather, and needs to be a little strong to be satisfactory to the epicurean.”
Ingredients:
- 1 apple, whatever you like
- 4 ounces apple brandy*
- 1 tablespoon sugar
- Boiling water
- Nutmeg
*Find the apple brandy that I used in my curated collection at Curiada.
Instructions:
- Preheat the oven to 350°F (175°C).
- Core an apple and bake it for 40 minutes. Take it out of the oven and let it cool for a few minutes before slicing into wedges that will fit into your mug.
- Pour the apple brandy into a mug. I used an Irish coffee mug.
- Stir in the sugar.
- Grate in some nutmeg.
- Add the baked apple slice to the mug.
- Fill the mug with boiling water, give it a stir, and serve it forth.
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