Instead of a long story about how my recipe reminds me of a warm fire on an autumn afternoon. This means you can easily decide if you’re up to it or if you’d rather toss a pizza in the oven.
For ingredients, 1 means you may already have all of them at home and 5 means you may need to special order an ingredient.
For equipment, 1 means the most very basic of tools need and 5 means needing to buy a special piece of equipment you may not use often.
For method, 1 means as easy as prepping and tossing in the oven and 5 means you’ll feel like you’re juggling flaming knives.
- 1 cup brown sugar
- 1 cup water
- Vanilla extract
- 1 orange
- Angostura Bitters
- 60 ml rum (I use Mount Gay Extra Old or a similar cask rum)
- 1 small saucepan
- Slotted spoon
- Cocktail peeler or regular peeler if you don’t have one
- Small cocktail spoon
Making the Simple Syrup
- Cut the orange in half and peel
- Chop the peeled half into small pieces
- Add the sugar, water, orange pieces and a dash of vanilla extract to the saucepan and bring to a boil.
- Remove from heat and set aside until cooled. Remove the orange pieces using a slotted spoon
- Once cooled, you can store the simple syrup in a glass or plastic container in the fridge for up to a month
Making the cocktail
- Add a tbsp of simple syrup and two dashes of bitters to a rocks/lowball glass
- Add 3-4 large ice cubes to the glass
- Pour the rum over the ice and stir very briefly
- Garnish with an orange twist. This video is great for learning how