Today we are sharing an experimental cocktail with you.
It started out as wanting to be an old fashioned, sorta, with Aged Rum.
We wanted it to have a silky mouthfeel without adding in the flavor of egg whites too much, so we used our home-made Gomme Syrup.
Here’s how it went down:
Rum, Forrest, Rum!
1.5 oz. Aged Rum (We used Flor de Cana 12)
1 tsp Green Chartreuse
1 barspoon Gomme Syrup
liberal amounts of angostura and orange bitters (about 3-4 dashes)
Stir for about 20 seconds, so you get a nice incorporation of water
Strain into a rocks glass (We served it neat, but you can use 1 large ice cube if you want)
Express the essential oils of a wide orange peel and toss it in
Notes: If memory serves me correctly, Aryn said it was good. He could have lied, but we don’t make a lot of stuff with the aged rum, so I wanted to use it. The idea is to make it nice and silky smooth with the gomme syrup, and not get a surplus of froth. Obviously, the aged rum is the star. We didn’t want to totally drown it out, so we just incorporated some water and it came out quite nicely.
Feel free to leave a comment on what you think about this cocktail, or if you make one, please share your experience here or on Facebook.
Enjoy! See ya next time! =]
Photo Credit: Aryn Cotroneo