Recipe

• 1.5oz aged rum (I used The Real McCoy 12 Barbados rum)
• .5oz peaty Islay scotch (I used Lagavulin 16)
• .5oz Lustau East India Solera sherry
• 2 dashes of Angostura bitters
• 1 dash of Regans’ orange bitters
  

Stir all ingredients with ice, and strain over a large cube. Express an orange peel over top and rub across the edge of the glass.

About

I’ve been seeing lots of whisky and rum combos lately, scotch aged in rum casks, rums aged in scotch casks, etc…sooo this inspired my Old Fashioned of the night, a split base of aged rum with peaty scotch. The spirit world also seems to be lovin’ all things sherry, so let’s throw some of that in too. On trend, ya?