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JESSUP FOOD & HERITAGE, Ltd.
HOT RUM TODDY
The Rum Ration was a daily tradition on board vessels of His Majesty’s navy during the eighteenth and nineteenth centuries. In 1740 British Admiral Sir Edward Vernon, returning with his fleet from the Caribbean, decided to dilute with water the daily ration. The resulting beverage quickly became known as "Grog" as Vernon who had been nicknamed "Old Grog" due to the fact that he worm cloaks made of grosgrain which was a course fabric. Soon the water was replaced by lemon juice or lime juice which had been proven to be an agent which helped prevent scurvy, a disease which affected seamen due to a lack of vitamin C in their diet. A more pleasant variation on this traditional drink was the Hot Rum Toddy. The name toddy seems to have been adopted by British sailors during the early 1600s from a Hindu word tari meaning the sap of a palm tree. In Asia tari was fermented to create an alcoholic beverage. What evolved as the Hot Rum Toddy was a mixture of hot water, sugar, spices, lemon juice and butter. The following recipe is inspired by historic recipes.
Ingredients:
1 cup of hot water
1 ounce of dark rum
2 teaspoons of brown sugar
1 teaspoon of creamed butter
2 teaspoons of freshly-squeezed lemon juice
grated nutmet
dash of powder cinnamon
dash of powdered ginger
hint of powdered cloves
Method:
Mix your dry and wet ingredients (except the hot water and rum) into a paste. Pour into a serving vessel one cup of boiling water. Stir in the paste until dissolved. Add your once of rum. Garnish with a curl of lemon peel and a cinnamon stick. Serve when hot.
Quantities:
Serving for 1.
Jessup Food & Heritage, Ltd. 2000
Jessup Food & Heritage, Limited
P.O. Box 446, 356 East Street
Prescott, Ontario K0E 1T0
telephone: 1-800-882-6704
fax: 613-536-0456
This page was last updated: Sunday, December 01, 2002
