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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.”

  • 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
  1. Add all the ingredients into a mixing glass with ice, and stir until well-chilled.

  2. Strain into a rocks glass over 1 large ice sphere.

  3. Garnish with an expressed orange peel.


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