An old fashioned is my favorite cocktail, probably because it’s barely a cocktail – at least how I make it. A saccharine cocktail is a sin. Covering up the flavor of the liquor defeats the whole point of the thing, so for me, I go the opposite direction. A cocktail should be an opportunity to blend flavors that add a fresh point of view or an exclamation point to the true nature of the liquor. In the recipe today, it’s a blend of rum, which has a wonderful molasses, vanilla, banana bread flavor to it, so the brown sugar and angostura (orange flavored) bitters, balance out nicely against this rich backdrop.
2 dashes angostura bitters
1 brown sugar cube
2 ounces dark rum
1/2 ounces black strap rum
1 maraschino cherry
do yourself a favor and get luxardo maraschino cherries, they’re rich and dark and unreal
1 orange peel
In the base of a tumbler, sprinkle a sugar cube with bitters. Crush the cube with a muddler, stirring it around, then add the rums. Add the maraschino cherry. Add an ice cube or two, then stir for about 10 seconds. Squeeze the orange peel over the drink (this releases the oils) and rub across the rim of the glass. Enjoy!