This Old-Fashioned variation leans into distinctive tropical notes of bananas and brown sugar while making sure the dark rum is still the star of the show. Christine Wiseman warns against overpowering the rum with too many ingredients, lest it become a background player. And, to avoid overdiluting, she prefers “to build my Old-Fashioned directly in the glass,” she says. “I like to have my Old-Fashioned a little ‘hot’ to start, to really taste the rum,” and experience how it changes over time.
Christine Wiseman | Miami
- 1 1/2 ounces Ten To One Caribbean Dark Rum
- 1/4 ounce aged rum (preferably Bacardí 8 or Mount Gay)
- 1/3 ounce banana liqueur (preferably Tempus Fugit Crème de Banane)
- 6 drops Bittermens ‘Elemakule Tiki Bitters
- 1/4 ounce coconut Demerara syrup (see Editor’s Note)
Garnish: orange twist, dried banana chips; edible glitter optional
- Combine all the ingredients in a mixing tin with ice, and stir until chilled.
- Strain into a rocks glass over a large ice cube.
- Garnish with an orange twist and dried banana chips. If you’re feeling extra festive, sprinkle with edible glitter.
Coconut Demerara Syrup
Combine two parts coconut sugar and one part coconut water in a saucepan and heat until the sugar is dissolved. Store, refrigerated, in a resealable container for up to two weeks.