1 Teaspoonful of Powdered sugar. (1 teaspoon caster sugar)
1/4 Baked Apple. (1/4 Baked Apple and a little of the juice from baking)
1 Glass Calvados or Applejack. (2 oz Calvados Montreuil Reserve)
Use stem glass and fill with Boiling water (about 2 oz). Grate nutmeg on top.
In case you hadn’t noticed, a lot of the recipes at the back of the Savoy Cocktail Book are really old. Punches, Toddies, Daisies, Rickeys, these are mostly cocktails which would date to the 19th Century or before.
I assume, many of these were not made with any particular regularity at the Savoy Bar, as they had long since gone out of fashion by the early 20th Century.
I will also be referring rather frequently to David Wondrich’s Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to “Professor” Jerry Thomas, Pioneer of the American Bar, as it is pretty much THE source for information about the cocktails and drinks of that age.
According to Mr. Wondrich, the Apple Toddy, before the Cock-tail or Mint Julep ascended to primacy, was among the most quintessentially American drinks. Appearing well before the cocktail, it was also one of the most popular drinks right up until prohibition. However, unlike the cocktail, after Prohibition, it did not return to popular drinking culture.
Which really is too bad, as it a truly fantastic warming tipple for an autumnal day.
The other day, I was talking to a friend about a recent trip to a new-ish bar. I’d enjoyed the drinks I’d had, but after a couple found they were just too intensely flavored to be savored over the long term. Lots of flavored syrups, bitters, spices, and even more, were being used. In wine, they call red wines that are rather too intense for their own good “over extracted”, there was a certain similarness to these cocktails. They were so packed with elements and flavors that they were somewhat exhausting to the palate. After a couple, I just had a kind of sour feeling in my stomach, and wished for a beer or Whiskey on the rocks.
The Apple Toddy, and drinks like it, is rather the opposite.
Initially, it seems too simple to be enjoyable, just Apple Flavored Booze, Sugar, Hot Water, an Apple and Spice. But after a couple sips, you realize it is a warming antidote to those over driven modern cocktails. Give it a try and see what you think.
Though, first, you are going to have to bake some apples.
Pre-heat oven to 350F. Quarter and core a few apples. Tablespoon of sugar in the center of each apple. Spices to your preference. Cover and cook until the apples are soft.
On the plus, side, the apples also make an excellent dessert served with vanilla ice cream or make a great addition to your morning porridge.
Regarding execution, you have two choices, you can either smash up the apple quarter into the drink, making kind of a big mess, or you can skewer it and leave it whole. I lean towards skewering it and leaving it whole, that way you have a nifty booze soaked apple piece to enjoy after drinking your toddy.
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.