Apple Toddy Cocktail from 1908

This classic apple toddy is a unique take on the popular hot toddy and was featured in the 1908 cookbook by Jacqueline Harrison Smith, Famous Old Receipts Used a Hundred Years and More. 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.

The president of Richmond’s Westmoreland Club contributed this cold apple toddy recipe, which makes five gallons. The cookbook only shares the ingredients without specific preparation steps, so I added detailed steps for clarity. Adjust the quantity based on your desired servings, and always drink responsibly.

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

Big Batch Apple Toddy Cocktail

Serves: 50 Prep Time: 30 Minutes Cooking Time: 4 Hours 4 Hours

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. Roast 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. In a large pot or container, combine the Cognac brandy, apple brandy, peach brandy, Jamaican rum, and curaçoa. Stir gently to mix.
3. Slowly add the powdered loaf sugar to the mixture, stirring continuously to ensure it dissolves completely.
4. Add the thinly sliced lemon peels to the mixture, ensuring they're fully submerged.
5. Pour in the 2 gallons of water and add the roasted apple quarters.
6. Allow the mixture to chill in a refrigerator for several hours, letting the flavors meld together.
7. 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.

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