At The Patterson House in Nashville, Strategic Hospitality beverage director Matthew Tocco wanted to make a version of the Toronto cocktail that swapped out Canadian whisky for aged rum. "Rum is a product that comes from sugar, so pairing it with sugar makes sense,” he says. “A lot of people associate rum with sweet, fruity drinks, but there are a lot of different ways you can apply it.”
This recipe originally appeared as part of “So You Love a Whiskey Old Fashioned. How About the Rise of the Rum Old Fashioned?”
- 1 1/2 oz Ron Zacapa Centenario Sistema Solera 23 rum
- 1/2 oz Fernet-Branca liqueur
- 1/2 oz Demerara sugar syrup
- 5 drops Angostura bitters
- 5 drops Chocolate bitters
- Garnish: Orange peel
Add all the ingredients into a mixing glass with ice, and stir until well-chilled.
Strain into a rocks glass over 1 large ice sphere.
Garnish with an expressed orange peel.