Liquid Gold Recipe
Rhum Barbancourt 4 Yr / Butterscotch / Drambuie Angostura Bitters / Orange Peel Garnish
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Ingredients
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Cocktail
Method
Cocktail
Build and stir
Chill an Old Fashioned (rocks) glass by filling it with ice or placing it in the freezer for a few minutes. Fill a mixing glass with plenty of ice. Add 2 oz Rhum Barbancourt 4 Year, 0.5 oz Drambuie, 0.5 oz butterscotch liqueur (or syrup), and 2 dashes of Angostura bitters to the mixing glass. Stir gently for 20–30 seconds until the mixture is well-chilled and slightly diluted (glass will frost).
Prepare glass & strain
Discard ice from the chilled Old Fashioned glass. Place one large clear ice cube into the glass. Strain the chilled cocktail from the mixing glass into the prepared glass over the large ice cube using a Hawthorne or julep strainer.
Express orange oils
Take a fresh orange peel and hold it over the drink, skin side down. Pinch or firmly twist the peel to express the orange oils over the surface of the cocktail, then rub the peel along the rim of the glass to impart aroma. Optionally drop the peel into the drink as a garnish or rest it on the ice.
Serve
Serve immediately while cold. Recommend tasting and adjusting: if you prefer sweeter, add 1/4 oz more butterscotch liqueur or 1 dash more Drambuie; if too sweet, add a splash (1/4 oz) more Barbancourt or more bitters to balance.