Apple Toddy Recipe
The Apple Toddy is a vintage toddy recipe from Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882. The original wording is preserved here beside a modernized version for easier mixing.
Source: Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882 . Original wording preserved.
Original Recipe
Use small bar glass, 1 tablespoonful of sugar dissolved in a little water, 1 wine glass of brandy, one half of a baked apple. Fill the glass nearly full of boiling water, and grate nutmeg on top.
Modern Recipe
Ingredients
- 1 tablespoon (15 ml) sugar
- Water (to dissolve sugar)
- 2 oz (60 ml) brandy
- ½ baked apple
- Boiling water
Instructions
Fill a glass with sugar dissolved in water, brandy, and a baked apple half. Fill the rest of the glass with boiling water, grate nutmeg on top, and serve.
