Cocktail of the Week: The Fall Rum Toddy
Rum is widely thought of as a summer drink spirit. Our minds immediately go to spring break and imbibing in rum drinks mixed with pineapple among other sweet fruit juices. But rum can be a delicious base to cooler-weather cocktails, especially dark rum. I’m a huge fan of hot toddies and I normally go straight to bourbon when I’m craving one. Yet one faithful night last fall I found myself with a serious toddy craving and an empty bottle of whiskey. What was I to do? Give up? Never! I improvised with my second-favorite dark spirit, dark rum. With a few other small tweaks, the end result was more delicious than I had imagined. So here you have it, my single-serving recipe for a fall twist on a classic cocktail.
One Serving Recipe
- 1 oz dark rum (I use Bully Boy’s Boston Rum — it’s dark and a tad sweet but not overpowering)
- 1 tbsp pure maple syrup
- 4-6 oz hot water (depends on your glass size)
- Cinnamon stick for garnish (optional but highly recommended)
- Lemon wedge for garnish (also optional and also highly recommended)
This recipe couldn’t be more simple. Add your dark rum and pure maple syrup to a cocktail mug, pour hot water on top, throw in a cinnamon stick and lemon wedge and enjoy!
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