For the past two mornings fog has cradled most of Southern California. Is it the first sign of our nonexistent Fall? Maybe. Most likely not. It’s not cold enough to pull that heavy winter jacket out of your closet, but with the sun’s muted rays it’s cold enough to not recieve baffled faces if you’re wearing a sweater.
It’s like the earth is signalling that it’s perfect weather to put down those bottomless mimosas and reach for something hot.
How about a twist on a classic? Let’s take the Hot Toddy and switch that whisky for some rum. Add a few other ingredients and you have yourself a Rum Toddy.
The Rum Toddy recipe I’m following is from, “The Stork Club Bar Book,” which dates back to 1946.
The Stork Club was one of of the most famous clubs thronging with celebrities from prohibition era until doors closed in 1965. The name drops of the people that entered its doors are as fascinating as it’s cocktail list. To name a few that strutted past the posh entrance are the Kenedy’s, Ernest Hemingway and Orson Welles.
Trust me it won’t be the only time I write about this place, but lets get to the cocktail.
Here’s what it calls for:
11/2 ounces of Jamaican rum(I used Appleton Estate, sorry craft distilleries)
1 teaspoon sugar
Pinch of cinnamon
Lemon slice, for garnish.
water brought to a boil.
Pour rum, sugar, cloves, and cinnamon into a shaker and add boiling water. Stir, then pour into old fashioned glass. Enjoy.