Jerry Thomas's Apple Toddy

from The Craft of the Cocktail

  • half a baked Apple
  • 1 tablespoon Fine White Sugar
  • 1 wine glass of Applejack
  • Whole Nutmeg (Garnish)

Put the baked apple, sugar, and applejack in a glass or mug. Fill the glass two-thirds full of boiling water, and grate a little nutmeg on top. If there is a question whether the glass is tempered for extremes of hot and cold, place a silver spoon in the glass before adding the boiling water.

In his 1862 How To Mix Drinks, Jerry Thomas lists toddies and slings together. He indicates that the only difference between them is a little grated nutmeg on top of a sling. Thomas served toddies and slings hot and cold and used only spirits, sugar, and water (except for the Apple Toddy, which is made with a baked apple). By the 1890s, lemon juice and lemon peel were introduced to the toddy and it was on its way to becoming a lemon-and-honey hot cure for colds, dispensed by mothers and grandmothers everywhere.