Mike Treffehn of The Franklin Mortgage & Investment Co. in Philadelphia shared this tiki-style drink recipe. It brings out the best in three rums with their own strong personalities.
Note: To make rich demerara syrup, mix 1 cup sugar with 1/2 cup water in a small saucepan. Heat, stirring constantly, until sugar dissolves. Let cool before using. Demerara syrup will keep in the refrigerator for up to five days.
- 1 ounce Appleton Estate Reserve rum
- 1/2 ounce Ron Zacapa 23
- 1/2 ounce Smith and Cross rum
- 1 teaspoon rich demerara syrup (see note)
- 2 dashes Angostura bitters
- 1 dash Bittermen's Mole bitters
- Garnish: Orange twist
Fill a mixing glass 2/3 full with ice. Add Appleton, Ron Zacapa, Smith and Cross rum, rich demerara syrup, Angostura and mole bitters. Stir until very cold, about 30 seconds.
Fill a rocks glass with fresh ice. Strain cocktail onto ice, garnish with orange twist, and serve.
mixing glass, bar spoon, rocks glass