Pyrat - Cask 1623 - Rum

Ingrediënten

• 60 ml Pyrat Cask 1623 Rum
• 20 ml Cognac XO
• 15 ml Amontillado Sherry
• 10 ml Crème de Cacao (dark)
• 2 dashes Angostura bitters
• 1 dash orange bitters
• 1 sugar cube
• Expressed orange peel oils

Bereiding

1. Place the sugar cube in a mixing glass and add both types of bitters.
2. Gently muddle the sugar cube until partially dissolved.
3. Add the Pyrat Cask 1623 Rum, Cognac XO, Amontillado Sherry, and Crème de Cacao to the mixing glass.
4. Fill the mixing glass with large ice cubes and stir for 45 seconds until properly chilled and diluted.
5. Strain through a fine mesh strainer into the prepared glass over one large, single ice cube.
6. Express the orange peel oils over the surface of the cocktail and drop the peel into the glass as garnish.

Serveren