This cocktail celebrates the complex palate of Nicaraguan Flor de CañaCentenario 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 Time5minutes
Cook Time20minutes
Total Time25minutes
Servings1drink
AuthorYvonne Langen
Ingredients
2ozFlor de Cana Centenario 12 Year Rum
1tspgingerbread syrup
2dashes fig & cinnamon bitters
Garnish: orange peel
Gingerbread Syrup
1cupdemerara sugar
1cupwater
2tbspmolasses
2tbspfresh gingerthinly sliced
1tspwhole allspice berries
1tspwhole black peppercorns
5whole cloves
1cinnamon stick
Instructions
Add all ingredients to a mixing glass and stir over ice until well-chilled.
Strain into a chilled double rocks glass over one large ice cube.
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
In a small saucepan over medium heat, combine all ingredients listed. Bring to a boil, stirring to make sure the ingredients blend together.
Reduce heat to medium low and let simmer for about 20 minutes until syrup is slightly thickened.
Cool to room temperature.
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.