The ‘Old Fashioned’ cocktail is classically made with sugar, bitters, bourbon, an orange peel and a cherry. Nowadays, there are various versions of this beloved American drink. This is my rendition for a rum old fashioned which typically calls for cocoa bitters. Unfortunately, none was present at home but I always think on my feet and make a twist when I lack an ingredient. Instead, I broke off a piece of dark Jamaican chocolate and dropped it in there to infuse while sipping. Love it when a substitution turns out well, especially when my chocolate piece turns into a rum-soaked delectable bite at the end!
This recipe makes 1 serving.
- 60ml Plantation Xaymaca dark Jamaican rum
- 1 tbsp brown sugar syrup
- 2 dashes Angostura Bitters
- 1 dash orange bitters
- Dehydrated orange slice for garnish
- 1 square dark Jamaican chocolate for garnish
- Add syrup, bitters and rum to a mixing glass, add ice and stir.
- Strain drink over a prepared rock glass with a large cube of ice, add the orange wheel and a square of Jamaican chocolate on top of the ice. Serve immediately.
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.