The Cayo Coco Old Fashioned Recipe

Dissolve sugar and build

Place a rocks glass (old-fashioned glass) on the bar. Add the finely grated or crushed panela sugar to the bottom of the glass. Add the dashes of Brazilian chocolate bitters onto the sugar. Add a very small splash (about 1/4 tsp) of room-temperature water or 1/4 oz of rum to help dissolve the sugar. Using a muddler or the back of a bar spoon, press and rub the sugar and bitters together until the sugar has mostly dissolved and you have a paste with chocolate-bitter aroma.

Add rum and ice

Add 2 oz premium aged dark rum to the glass. Fill the glass with one large ice cube or several large chilled cubes. Stir gently but thoroughly (20–30 full twists of the spoon or about 20–30 seconds) to chill, slightly dilute, and integrate the sugar paste into the spirit.

Express orange oils

Hold a wide strip of orange peel over the glass, skin side down and about 2–3 inches above the surface. Gently but firmly give the peel a quick squeeze to express the oils over the drink; you should see a thin mist. Optionally, run the rim of the glass with the peel to transfer additional oils. If using the flamed orange peel option, briefly flare a lighter under the peel as you express to caramelize a touch of the oils, then drop the peel into the drink or slide it on the rim.

Finish and serve

Optional: gently place a Luxardo or Amarena cherry on a pick and rest it in the glass. Serve immediately with a short stirring spoon. Recommend tasting first and adjusting sugar to taste if the panela is particularly dark or coarse.

If using flamed orange peel: hold the peel between thumb and forefinger, with the skin facing down. Light a match or lighter, quickly position it so the flame is between the peel and the glass, and squeeze the peel so a small burst of oil passes through the flame producing a brief flare. Drop the peel into the glass or rest on the rim. Skewer the cherry if using and place it into the glass or rest on the rim.