Mexican Old Fashioned Recipe

Chill glass

Place an Old Fashioned glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill the glass.

Add sweetener and bitters

In a mixing glass or directly in the chilled Old Fashioned glass, add 0.25 oz cane sugar simple syrup (or demerara syrup) and 3 dashes of Angostura orange bitters. If using, add 1 dash of aromatic bitters for extra complexity.

Add rum

Pour 2 oz Blue Chair Bay Spiced Coconut Rum into the mixing glass (or the Old Fashioned glass if building).

Stir and chill

If using a mixing glass: fill with large ice cubes, stir for about 20–30 seconds (15–20 full strokes) until well chilled and slightly diluted, then strain into the chilled Old Fashioned glass over a single large ice cube. If building in the glass: add a large ice cube and stir gently for about 20 seconds to combine and chill.

Express and garnish

Take an orange peel and express the oils over the drink by holding it skin-side down about 3–4 inches above the glass and giving it a firm snap so oils spritz the surface. Optionally flame the peel briefly by warming the peel over a lighter and quickly squeezing the peel so the oils pass through the flame into the cocktail. Rub the peel around the glass rim and drop it into the drink. Optionally add a Luxardo or brandied cherry on a pick.

Serve

Serve immediately with the large ice cube and enjoy. The spiced coconut rum and orange bitters create a warm, tropical twist on the classic Old Fashioned.

If you prefer a slightly sweeter or richer finish, swap the simple syrup for demerara syrup (1:1 demerara sugar to water) and prepare as above. For a smoky hint, briefly torch the orange peel oils as you express them.