Rum Forrest, Rum Recipe

Chill glass

Place an old-fashioned glass (rocks glass) in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill it, then discard ice water before straining.

Measure and combine

Add 1 oz Bacardi Spiced rum, 0.5 oz Myers's Dark rum, 0.5 oz Frangelico, and 0.5 oz Alvear Pedro Ximenez Sherry into a mixing glass or stirring glass.

Add bitters

Add 2 dashes of cedar bitters into the mixing glass.

Add ice and stir

Fill the mixing glass with large cubed or crushed ice. Stir gently and continuously for about 20–30 seconds (about 15–20 full rotations) until the mixture is well chilled and slightly diluted. Aim for a glossy, slightly viscous texture.

Prepare glass

Remove the chilled old-fashioned glass from the freezer (or discard ice water). Place one large clear ice cube in the glass.

Strain

Using a julep strainer or Hawthorne, double-strain the stirred mixture into the prepared glass over the large ice cube to keep small shards out of the final drink.

Express lemon oil

Take the lemon rind and hold it over the cocktail, skin side down. Give it a firm squeeze to express the essential oils across the surface of the drink, then run the rind around the rim of the glass for extra aroma.

Garnish and serve

Drop the used lemon rind into the drink (or place it on the rim) and serve immediately. Optionally, add a cocktail pick through the rind for presentation.