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Freshly Baked Old Fashioned | Flor de Caña 12 Year | Taste and Tipple

Freshly Baked Old Fashioned

This cocktail celebrates the complex palate of Nicaraguan Flor de Caña Centenario 12 Year Rum. Boasting notes of vanilla, clove, dark chocolate, and dried fruit, this rum pairs perfectly with a splash of gingerbread syrup and baking spice bitters.    

Course Drinks
Cuisine American
Keyword Flor de Cana, Freshly Baked Old Fashioned, Gingerbread Syrup, Let's Get Blitzen, Old Fashioned, Rum
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 drink
Author Yvonne Langen

Ingredients

  • 2 oz Flor de Cana Centenario 12 Year Rum
  • 1 tsp gingerbread syrup
  • 2 dashes fig & cinnamon bitters
  • Garnish: orange peel

Gingerbread Syrup

  • 1 cup demerara sugar
  • 1 cup water
  • 2 tbsp molasses
  • 2 tbsp fresh ginger thinly sliced
  • 1 tsp whole allspice berries
  • 1 tsp whole black peppercorns
  • 5 whole cloves
  • 1 cinnamon stick

Instructions

  1. Add all ingredients to a mixing glass and stir over ice until well-chilled.
  2. Strain into a chilled double rocks glass over one large ice cube.
  3. Express citrus oils from orange peel onto the surface of the drink. Rub the peel around the lip of the glass and drop into the drink for garnish.

Gingerbread Syrup

  1. In a small saucepan over medium heat, combine all ingredients listed. Bring to a boil, stirring to make sure the ingredients blend together.
  2. Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
  3. Cool to room temperature.
  4. Carefully strain the whole ingredients out of the syrup. Once cool enough to handle, store the gingerbread syrup in a swing top bottle or mason jar and keep in the fridge. Syrup will keep for at least a month.