Rum tum toddy
Alcoholic beverages
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.
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