Rum & Black Tea Toddy by Anders Erickson

Ingredients

• to tasteRum
• to tasteRich Demerara Syrup
• to tasteLemon juice
• to tasteBlack tea
• to tasteCinnamon
• to tasteClove
• to tasteLemon

What is a Rum & Black Tea Toddy?

A Hot Toddy is a warm drink traditionally built around a spirit, hot liquid and flavourings such as citrus and spice. This version brings black tea into the mix and uses rum, with rich Demerara syrup for sweetness.

The recipe is credited to bartender Anders Erickson. Its listed ingredients suggest a balance of tea, rum, lemon and warming spices, though quantities and preparation instructions were not provided here.

Choosing the ingredients

Rum: Choose a rum you enjoy drinking on its own; its character will come through alongside the tea and lemon.

Black tea: A straightforward black tea gives the drink a familiar tannic backbone. Steep it according to the tea’s directions to avoid excessive bitterness.

Demerara syrup: Its deeper, caramel-like flavour complements rum. Since the recipe gives no quantity, adjust sweetness to taste if preparing it from a fuller set of instructions.

Citrus and spice: Lemon juice brings acidity, while the listed lemon, cinnamon and clove can contribute aroma and warmth.

Balancing the flavours

Sweetness: Rich syrup can make the drink feel rounder, while lemon juice provides contrast. Taste as you go rather than letting either dominate.

Tea: Strongly brewed tea can overwhelm the rum, so use a brew strength that leaves room for the other flavours.

Spice: Cinnamon and clove are potent; use a restrained hand if adding them yourself, and check the original method for how they are intended to be used.

Serving it warm

A toddy is generally served warm, but the method supplied for this recipe does not specify a temperature, steeping time or order of preparation. Avoid boiling the finished drink, which can dull the aromas and make it too hot to sip.

Warm the serving vessel if you like, then serve the drink while comfortably warm. Take care when handling hot tea or liquid.

What to serve alongside

The lemon and spice notes suit simple accompaniments such as plain biscuits or shortbread. A small savoury snack can also work if you want something less sweet alongside the drink.

Serve it as a slow-sipping cocktail rather than alongside a meal that needs a more substantial drink pairing.

Recipe notes & tips

• Brew the black tea fresh for the clearest flavour.
• Add lemon juice gradually and taste for balance.
• Use the rich syrup sparingly at first, then adjust to your preference.
• Keep cinnamon and clove restrained so they do not mask the tea.
• Serve warm rather than piping hot for easier sipping.

Variations

• More citrus: Add a little extra lemon juice for a sharper finish.
• Gentler spice: Use just a hint of cinnamon and clove for a subtler aroma.
• Different rum: Try another style of rum, keeping in mind that its flavour will change the drink.
• Less sweet: Reduce the Demerara syrup and taste before adding more.
• Tea choice: Use a different black tea for a modest change in aroma and tannin.

Common mistakes to avoid

• Oversteeping the tea: Follow the tea’s brewing guidance to limit bitterness.
• Too much syrup: Start with a small amount and adjust after tasting.
• Overdoing the clove: Use it sparingly so it does not overpower the other flavours.
• Adding all the lemon at once: Add gradually and taste for a balanced finish.
• Serving it scalding hot: Let the drink cool until it is comfortable to sip.

How to store

This is best made and served fresh. The recipe provides no quantities or storage guidance; if you have leftover prepared drink, refrigerate it promptly in a covered container and reheat gently, without boiling.

Frequently asked questions