Ingredients
Equipment
Method
- Fill your rocks glass with ice and let it sit while you prepare the drink. A cold glass keeps your cocktail at the right temperature longer and prevents the ice from melting too quickly when you add the liquid.
- Place your sugar cube in a mixing glass or the rocks glass itself. Add the Angostura bitters and orange bitters directly onto the sugar cube.
- Press down gently but firmly with your muddler, working the sugar until it dissolves into a damp paste. Muddle for about 10-15 seconds of firm pressure to break down the sugar crystals and release the aromatic oils from the bitters.
- Pour about 1/4 ounce of water or a splash from your ice into the mixing glass to help dissolve any remaining sugar crystals. Stir well for about 10 seconds to combine the bitters, dissolved sugar, and water into a cohesive base.
- Dump the ice that you used to chill the glass into your sink or a separate container. You want a clean, cold glass rather than old, melted ice that would dilute your drink.
- Place your large ice cube into the now-chilled, empty glass. If you're using regular ice cubes, add 2-3 pieces stacked neatly in the center of the glass.
- Pour the aged rum slowly over the ice cube. Pouring over rather than stirring first prevents the ice from melting too quickly from the warmer liquid.
- Using your bar spoon, stir the drink for about 20-30 seconds, allowing the rum to mix with the sugar-bitters base and chill further. The drink should be cold, slightly diluted from ice melt, and perfectly balanced between sweet and strong.
- Cut a wide orange peel from a fresh orange using a vegetable peeler or channel knife. Hold the peel skin-side up over the drink and squeeze firmly so the oils spray across the surface, then drop the peel into the glass or lay it across the rim. Serve immediately.
Notes
Use a single large ice cube instead of multiple smaller ones because it melts more slowly and keeps your drink properly chilled without over-dilution. Invest in quality aged rum since it's the star of this drink. A rum aged 5-12 years will give you smooth caramel and oak notes. Express fresh orange peel oils over every drink right before serving for maximum aromatic brightness.