Rum Old Fashioned > Regular Old Fashioned
I love to drink and talk about and ask other people to make me cocktails, but the true barman in my household is Jarrett, and he introduced both me and Dylan to this handsome, brooding twist on the beloved traditional. It’s smooth, warm, and sophisticated, just like Jarrett (!), but luckily Jarrett doesn’t do #content, so Dylan and I have stolen it and here it is.
Is it really better than a regular Old Fashioned? We think so. (Though we love regular Old Fashioneds, too.) Wanna fight about it on social media? Let’s do it.
How to Rum Old Fashioned
Simple and straightforward, the Rum Old Fashioned would make a great house cocktail for beginners and experienced barmen and women alike. The key is this: Choose a complex, smooth, aged sipping rum that’ll serve as the backbone of the drink. Go to a cool liquor store (in Seattle, we like Esquin) and look for bottles marked añejo, viejo, or reserva, in the $50–$75 range. Bonus points if you can find something that’s aged in an interesting way, like in sherry barrels. If you’re into rum, grab two or three options so you can experiment.
Some people like Old Fashioneds with muddled orange and Maraschino cherry, but I happen to believe that’s a disgrace, especially if you’re using an interesting or special spirit that will only be overpowered by too much fruity sweetness. Stick with the classic and elegant garnish: an orange twist and a brandied cherry.
Time: Five minutes or so
Serves: One cocktail
1. Combine rum, simple syrup, and bitters over ice.
The bigger the cubes, the better, so you won’t dilute the drink.
2. Stir with a long spoon until very cold.
3. Strain into a rocks glass over fresh ice.
4. Garnish with a brandied cherry and an orange twist.
Um, excuse me?
How do I make simple syrup?
Easy! Heat up some water in a small pot on the stove over medium heat. Add sugar (or honey!) at a ratio of roughly 2:1 until the sugar is fully dissolved. Turn off the heat and keep stirring to cool. Pour into a jar or a bottle and reserve at room temp.
Does it matter what kind of rum I use?
For this one, yes. The rum is the backbone of the drink, and you want to use something that’ll really sing. See above for some tips.
Do I need to use Angustora bitters?
No, you can use another kind of bitters if you want, but Angustora is classic and versatile, and somehow never overpowers a drink.
Where can I buy brandied cherries?
Any good liquor store or nice-ish grocery store (Whole Foods, QFC) should have brandied cherries. They come in a jar and keep for a long time in the fridge.
Can I just use a Maraschino cherry?
If you’re really into Maraschino cherries, follow your bliss. I personally think that Maraschinos overpower a nuanced drink like this.
Can I use a grapefruit or a lemon twist?
Grapefruit sounds kind of interesting! I think lemon will clash.
What other cocktails should I make?
How ’bout a Girlfriend in Tacoma or a Kalimotxo?
I need more bar tips. Where do I start?
With the bar necessities, of course.
