Jon Santer grew up near Medford, Massachusetts, which once produced much of the rum in the United States. “When I think about rum drinks I think about New England fall flavors like apples and mulling spices,” he says about this hot toddy.
Slideshows: Thanksgiving Warming Drinks
1/2 ounce dark crème de cacao, preferably Tempus Fugit
4 1/2 ounces hot water
3/4 ounce Apple Juice Reduction (see Note)
Dash of Angostura bitters
How to Make It
Place the clove-studded lemon wheel in a heatproof glass. Add the rum, dark crème de cacao, hot water, Apple Juice Reduction and bitters and stir well.
Apple Juice Reduction: In a small saucepan, simmer 2 cups unfiltered apple juice over moderate heat until reduced to 1/2 cup. Let cool. Pour into a jar and refrigerate for up to 2 weeks. Makes 4 ounces.
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