Rum Tum Toddy

• 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

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

dish, muddler, kitchen matches, ingredients, apple, berries, cloves, sugar, rum, orange

Taken from food52.com/recipes/8372-rum-tum-toddy (may not work)