The Baked Apple Toddy Recipe

Sep 20, 2012 @ 12:28 PM
Posted by Marcy Franklin, Editor

Nutrition

Cal/Serving: 634
Daily Value: 32%

High-Fiber, Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Low-Fat-Abs

Fat	1g	1%
Saturated	1g	3%
Trans	0g	0%
Carbs	21g	7%
Fiber	5g	21%
Sugars	13g	0%
Protein	0g	1%
Sodium	4mg	0%
Calcium	96mg	10%
Magnesium	10mg	2%
Potassium	53mg	2%
Iron	1mg	5%
Zinc	0mg	2%
Vitamin A	29IU	1%
Vitamin C	0mg	1%
Thiamin (B1)	0mg	2%
Riboflavin (B2)	0mg	1%
Niacin (B3)	0mg	1%
Vitamin B6	0mg	1%
Folic Acid (B9)	2µg	1%
Vitamin E	0mg	1%
Vitamin K	3µg	4%
Fatty acids, total monounsaturated	0g	0%
Fatty acids, total polyunsaturated	0g	0%

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Shutterstock/ Liv friis-larsen

It's the official start of fall, and all of our favorite fall traditions, like apple-picking. And there's no better way to kick off fall than with a hot toddy using fall's best apples. Marshall Altier, the bartender behind JBird, whipped up a fall-ready recipe using a bold spirit, Denizen Rum, and bitters using upstate New York apples.

INGREDIENTS

1 1/2 ounces Denizen Rum
1/2 ounce Laird’s Bonded Apple Brandy
1 dash Bar Keep Baked Apple Bitters
3-4 cinnamon sticks
Pinch of cloves
1 tablespoon sugar in the raw
Whole nutmeg

DIRECTIONS

Pour rum, brandy, and bitters into a mug. Steep 2-3 whole cinnamon sticks and a small pinch of cloves in boiling water. Strain out the solids and pour this into the mug. Stir in sugar until dissolved. Grate cinnamon and nutmeg on top.