This dark winter cocktail from Dan Greenbaum, who has mixed drinks at The Beagle in the East Village and Attaboy on the Lower East Side, pairs sweet Pedro Ximénez sherry with two kinds of rum and a sizable dose of Angostura bitters, which adds spice elements. The mixture comes on like a rich, rum old-fashioned, the forthright flavors of the rum, sherry and bitters intertwined in a fruitcake-like medley of clove, allspice, nuts, molasses and dried fruits. It’s a nightcap, to be sure, made to accompany dessert at your holiday feast.
Ingredients
- 1 ½ ounces Jamaican rum, preferably Appleton Reserve
- ½ ounce PX sherry
- ½ ounce blackstrap rum, such as Cruzan or Gosling’s
- ¼ ounce Angostura bitters
- Orange twist, for garnish
- Nutritional Information
Nutritional analysis per serving (1 serving)
168 calories; 1 gram carbohydrates; 0 grams sugars; 0 grams protein; 1 milligram sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 drink
Preparation
- In a rocks glass, combine all ingredients and add one large ice cube. Stir until chilled, about 30 seconds, and garnish with orange twist.
Dining and Cooking