Zaya Rum Old Fashioned Recipe

Chill the Old Fashioned glass by filling it with ice water while you prepare the cocktail ingredients; discard the water just before assembling.

Cut a wide strip of orange peel (about 1.5" x 2.5") using a peeler or sharp knife, avoiding too much pith. Set aside.

Select a dry, sturdy cinnamon stick roughly 3–4 inches long. If using tongs, have them ready for torching.

Measure out the Zaya rum, maple syrup, walnut liqueur, and bitters using a jigger or measuring spoons.

Add ingredients to glass

Discard the ice water from the chilled glass. Add 0.5 tablespoon maple syrup and 0.25 tablespoon walnut liqueur to the glass, then add three dashes (about 3 tsp) of Angostura orange bitters.

Add rum

Pour 2 tablespoons (approximately 1 oz) of Zaya rum into the glass over the syrup and bitters.

Add ice and stir

Add one large ice cube or sphere to the glass. Using a bar spoon, stir the drink smoothly for about 20–30 seconds (12–15 full turns) to chill and dilute slightly, integrating the maple syrup and walnut liqueur.

Express orange oils

Hold the orange peel over the glass, skin side down, and give it a firm twist to express the oils over the surface of the cocktail. Run the peel's rim around the glass edge, then drop the peel into the drink or set it on the ice.

Torch cinnamon stick

Using a chef's torch or lighter, briefly flame one end of the cinnamon stick until it glows and releases aromatic smoke. Use tongs if preferred and keep the flame moving so it chars slightly rather than burns rapidly. After torching, immediately place the cinnamon stick upright or angled in the glass so the smoke sits over the cocktail.

Optional dusting

If desired, lightly dust a small pinch (about 1 tsp) of ground cinnamon over the top of the drink for added aroma and a subtle visual finish.

Serve immediately while the cinnamon smoke is present so the drinker receives the aromatic impact. Advise guests to take a moment to inhale the cinnamon and orange aroma before sipping.