Rusty
Recipe:
- 45ml aged rum (originally Zacapa 23)
- 45ml amontillado sherry
- 7.5ml peated whisky
- 7.5ml rich demerara syrup (originally "sugar syrup")
Stir on ice until sufficiently chilled, strain into a prechilled rocks glass over ice. Garnish with an orange zest.
A lovely easy sipper from Simon Difford, rum and sherry almost always go wonderfully together. The recipe only says "sugar syrup", I personally think demerara is perfect here for a little more richness.
Subtle smoke on the nose, toasted oak, cocoa, raisins, dried fruit and beautiful, fresh sherry nuttiness. Great fruity, dry sweetness in the mouth at the start due to the large proportion of sherry. As if you could still bite into the juicy raisins and dates. Then beautiful dark chocolate, candied walnuts, brown sugar, toasted oak, chestnuts and figs. Fresh and sweet at the same time, juicy and yet dry on the finish, a very interesting, silky body thanks to the 1:1 split with sherry. This sets it apart from the otherwise often very hearty-sweet rum Old Fashoineds.
Source: Simon Difford, Cabinet Room, London, UK
