We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

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.

Watch the video: Brothers Keeper - Trailer

Previous Article

Fig and lemon chicken recipe

Next Article

Brooklyn Brewery Expanding to Stockholm