The Baked Apple Toddy
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.
- 1 1/2 Ounce 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
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.