Hot Apple Toddy

donna

Brev. Brig. Gen'l
Forum Host
Joined
May 12, 2010
Location
Now Florida but always a Kentuckian
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Hot toddy (1)
Patrick Truby [CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

Our weather has turned cold again. With the flu season here and the cold weather, thought these Hot Apple Toddy Recipes be good to post.

Blue Grass Apple Toddy

Dissolve 2 lumps of sugar in 1 ounce of hot water. Add a hot baked apple and 1 1/2 ounces of good high-proof old Kentucky whisky.

Hot Apple Toddy, Virginia Recipe

Roast (not bake) thoroughly 1 dozen medium-sized juicy apples. (Winesaps, pippins, or other sub-acid juicy varieties preferred.) Scrape the pulp and juice ( free from skin, core and seeds.) Put into a bowl, add 1 pound of granulated or pulverized sugar and stir thoroughly.

Add 1 quart best whisky and 1/2 pint Jamaica rum. Stir again throughly. This is the pug and may be kept for almost any time.

Serve steaming hot (from chafing-dish) in glass punch cups with handles, adding as served boiling water 1/2 or 1/3 the amount of pug. (Use tea or bouillon spoons, not after-dinner coffee-spoons.)

The water should be added with extreme caution.

This one made for a party or group of guests.

Both recipes from: "The Blue Grass Cook Book" by Minnie C. Fox, published 1904 based on recipes collected from Bourbon County, Kentucky and Virginia families.
 
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Another excellent Apple Toddy (Kentucky style)

6 apples, peeled and cored
1 cup of sugar
1 cup water
Powdered cinnamon
2 cups boiling water
sugar to taste
nutmeg
1 pint bourbon whiskey

Pare and core the apples. Put them in baking dish and pour syrup made of sugar and water over them. Dust the apples with the cinnamon and bake until done. Bake about an hour. Baste them frequently. Remove apples from stove and mash in bottom of a punch bowl. Pour over the apples boiling water, sugar to taste and bourbon whiskey. Grate nutmeg on top. Serve at once.

A great toddy for get together for Fall and Winter.
 
"Old Bardstown's Hot Apple Toddy"

Cube and peel one apple. Put in saucepan, cover with water and stew until apples stick tender (takes a few minutes). Add 1 cup sugar to make syrup. Add 1 tablespoon butter, a good shake of nutmeg, and boil rapidly for a couple of minutes. Serve about 3 tablespoons of the mixture in an Old Fashioned glass and add 1 jigger of Old Bardstown. Serves 6.

From:"Old Bardstown Bourbon Cookbook". The Willett Distilling Company, Bardstown, Ky.
 
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