. But instead of hot water here, we’re using delicate, floral chamomile tea to add a layer of nuance; the additional richness imparted by the rum cask gives this drink depth and character. Don’t skimp on the garnish, the best part of any toddy. Heat water in a kettle. Add a chamomile teabag to a heat-safe glass, and pour 4 ounces hot water over the top. Let steep for 5 minutes, then remove teabag.
In a cocktail shaker with ice, combine an ounce and a half Tully Rum Cask, an ounce and a half of coconut cream, 2 ounces pineapple juice, ¾ ounce fresh orange juice, ¼ ounce fresh lime juice and ¼ ounce simple syrup. Shake until very well-chilled, then strain into a big glass over ice. Garnish away: Orange twist, orange slices, cherries, some grated nutmeg, a dash of Angostura. Whiskey-ginger is a classic order; so’s a rummy Dark & Stormy.