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Apple Toddy Cocktail from 1908

Make enough of this chilled apple toddy to serve a large holiday party.

Lauren Thomann

Lauren Thomann is an antique dealer, freelance writer, and editor with 16 years of experience and a B.A. in English and Linguistics. She specializes in antiques (mainly Victorian through Mid-Century), antique jewelry, old house renovations, and lifestyle and home-related content.
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Chilled apple toddy with champagne

This classic apple toddy is a unique take on the popular hot toddy (this one is served cold) and was featured in the 1908 cookbook by Jacqueline Harrison Smith, Famous Old Receipts Used a Hundred Years and More. Hot toddies have long been favored for their warmth and comfort. This recipe, which was contributed by the president of Richmond’s Westmoreland Club, offers a chilling and flavorful fall twist that dates back to 1850.

Did You Know?

While many associate “toddy” with the warm and comforting drink we love on chilly days, its origins trace back to a cold beverage made from fermented palm tree sap. So, not all toddies are hot!

Additionally, “Jamaica spirits” in historical recipes typically refers to Jamaican rum, known for its rich and robust flavor.

And if you’re wondering about the measurement “gill” used in older recipes, 1 gill is equivalent to half a cup or 4 fluid ounces. So, 6 gills would be 24 fluid ounces or 3 cups.

Chilled apple toddy with champagne

Fine Apple Toddy Cocktail

Serves: 80 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

  • Six pints of Cognac brandy
  • 3 pints apple brandy
  • 1/2 pint peach brandy
  • 6 gills of Jamaica spirits
  • 1/2 pint Curaçao
  • 3 lemons peeled and sliced thin
  • 1 bottle Champagne
  • 1 lb. of powdered loaf sugar
  • 2 gallons of water
  • 48 apples roasted and quartered (Albemarle Pippins)

Instructions

  1. Prepare Apples: Begin by roasting the Albemarle Pippins (or a similar apple variety) in an oven until they're soft and slightly caramelized. Once roasted, let them cool and then quarter them.
  2. Mix the Base: In a large pot or container, combine the Cognac brandy, apple brandy, peach brandy, Jamaican rum, and curaçoa. Stir gently to mix.
  3. Add Sweetness: Slowly add the powdered loaf sugar to the mixture, stirring continuously to ensure it dissolves completely.
  4. Infuse Citrus: Add the thinly sliced lemon peels to the mixture, ensuring they're fully submerged.
  5. Mix Water and Apples: Pour in the 2 gallons of water and add the roasted apple quarters.
  6. Chill: Allow the mixture to chill in a refrigerator for several hours, letting the flavors meld together.
  7. Serve: When ready to serve, pour the mixture into individual glasses, ensuring each glass gets a piece or two of the roasted apple. Top each glass with a splash of champagne for some effervescence.
  8. Enjoy: Serve the Fine Apple Toddy chilled, preferably in a setting where its historical significance can be appreciated.

Notes

The original recipe from the 1908 cookbook provided only the ingredients without specific preparation steps. We've modernized and added detailed steps for clarity and ease of preparation. Adjust the quantity based on the number of servings you desire. Always drink responsibly.

Classic hot toddy recipe

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