Kirk Estopinal’s Rum Old-Fashioned

Kirk Estopinal | New Orleans

Taking third place in our blind rum Old-Fashioned tasting was Kirk Estopinal of New Orleans’ Cane & Table. His recipe, which adds an unexpected barspoon of Giffard apricot liqueur to a blend of Jamaican and Guyanese rum, was deemed slightly “esoteric” with a subtle fruit backbone that did not detract from letting the base spirit shine.

Ingredients

Serving: 1

  • 1 1/2 ounces Guyanese rum, preferably Hamilton 86 Demerara
  • 1 1/2 ounces Guyanese rum, preferably Hamilton 86 Demerara
  • 1/2 ounce Jamaican rum, preferably Hamilton Jamaican Pot Still Gold
  • 1/2 ounce Jamaican rum, preferably Hamilton Jamaican Pot Still Gold
  • 1 barspoon rich Demerara syrup (2:1, Demerara sugar:water)
  • 1 barspoon rich Demerara syrup (2:1, Demerara sugar:water)
  • 1 barspoon apricot liqueur, preferably Giffard
  • 1 barspoon apricot liqueur, preferably Giffard
  • 2 dashes Bittercube orange bitters
  • 2 dashes Bittercube orange bitters
  • 1 dash Angostura bitters
  • 1 dash Angostura bitters

Garnish: orange coin and freshly grated nutmeg

Directions
  1. Combine all ingredients in a mixing glass with ice and stir for 30 revolutions.
  2. Strain into a rocks glass over a large ice cube.
  3. Garnish with a quarter-sized orange coin placed atop the ice cube.
  4. Dust with a touch of freshly grated nutmeg.