1 1/3 oz Sugar (Turbinado)
2 2/3 oz Whiskey (Old Overholt Rye)
2/3 oz Jamaican Rum (Smith & Cross)
Roast the apple (30 minutes, 400°F (*)) in a pan. Scrape the pulp and juice away from the skin, core, and seeds, and add to a heat-resistant bowl or mixing glass. Add sugar, and pulverize the apple using a muddler until the sugar is dissolved. Add spirits, stir, and warm up before serving in microwave. Serve in punch cups with an equal part of boiling water; provide small spoons. Garnish suggestions: cinnamon stick or grated cinnamon (none listed in original recipe). Recipe makes two servings.
Last night, I decided to give the Hot Apple Toddy recipe I found in 1904's The Blue Grass Cook Book a try. The other recipe I made from the book, the Xalapa Punch, was a great success, so my confidence in trying another one of the drink recipes was high. The original called for a dozen apples and I scaled it down to what would make about two servings (although the recipe claims that the 'pug' before hot water dilution will keep indefinitely) besides a few other slight modifications.
(*) The apple still seemed chunky after being muddled extensively. Perhaps a longer or hotter roast/bake is in order, or perhaps Gala apples are a bit more structurally sound than other apples. A blender would help, but seems very un-1904...