Medford Warmer

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.

  • Total Time:
  • Servings: 1

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  • 1 clove-studded lemon wheel
  • 2 ounces aged Trinidadian rum, preferably Angostura 1919
  • 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 this recipe

  1. 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.

Contributed By Photo © Lucas Allen

487231 recipes/medford-warmer-cocktails-2013 2013-12-06T23:37:00+00:00 Jon Santer fall|winter|christmas|cocktail-party|holiday-open-house|thanksgiving|cocktails|1|web-exclusive recipes,medford-warmer-cocktails-2013 487231

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