Minimalism meets depth.
Post your recipe, bitters, syrup and rum choice — and why it works.
Related: Bitters & Drops – The Final Touch
3 Likes
Mache ich regelmäßig ä, aber nachfolgende Kombi ist mir und meinen Gästen im Gedächtnis geblieben:
0,5-0,75 cl Zuckersirup (St James)
6 cl RX666
2-3 Dash Perchauds aromatic bitter
Orangenzeste
Eis
Den Rum hatte ich blind gegriffen, ein Glücksgriff wie ich an dem Abend und später fand.
10 Likes
Always demera syrup. Bittermens xoccolatl mole is a real nice addition to angostura bitters. In case of bitters there are many good alt, for ex. bittercube: cherry bark vanilla, root beer & black strap bitters. Though not sure if u found these in EU.
As far as rum u can go with whatever your liking. Preferably something with a fair amount of age and body that could hold up to the demera syrup and bitters: doorlys with an addition of 5ml el dorado 15 (works great in whiskey old fashioned as well) works fine, shakara 12 might be a hidden treasure and black tot for a more nuanced. The alt are endless 
Thank god!
6 Likes
I always struggle to make a rum old fashioned
Now what I do is split base rum/cognac or rum bourbon and I prefer it over only rum
Weird I guess ¯\_(ツ)_/¯
2 Likes
Then you might like the cocktails Sazerac or even Vieux Carré with a split base of cognac and rum insted of american whiskey. Lovely drinks!
4 Likes
Sazerac is also something I like but for the vieux carré, I can’t justify buying Benedictine just for that haha
1 Like