Old-fashioned: Diplomatico Reserva

Old Fashioned, made with Diplomatico rum & Velvet Falernum
Old Fashioned, made with Diplomatico rum & Velvet Falernum

We had dinner last night in the Rum & Crab Shack in St Ives, a great restaurant located right on the harbour, which has a range of caribbean & creole cooking, including dishes such as jambalaya, gumbo & po’ boys (which covers the ‘crab’ side of the name). The other half of their menu (the ‘rum’ part) is a 35-strong range of the sugar cane distillation, organised by style, strength, flavour & so on. You could spend a happy evening just sampling their neat spirits, but I opted for their recommended after-dinner cocktail, the Old-fashioned.

I am very fond of this cocktail, because of its simplicity & elegance, and it was great to try a version that not only was based on rum, but also included an ingredient that I had read about, but never actually tried: Velvet Falernum. This is a Barbadian liqueuer, made by John D. Taylor, with rum infused by various herbs & spices – a little like the home-made rum concoctions you are served on beach bars in the Bahamas, each one a secret recipe of the barman, and all guaranteed to cure anything from impotence to hair loss. This spiced rum was then mixed with a very old rum from the Diplomatico range, their Reserva Exclusiva. I had just bought a bottle of this to sip by itself, and so the chance to try it in a cocktail seemed too good an opportunity to pass by.

The resulting drink, served in a cool old-fashioned tumbler with a very large cube of ice, was initially way too sweet for my taste, but after some stirring to dilute the drink with a little water from the ice revealed a much more attractive drink, though if I made it home, I think I would add barely any sugar. The drink had an almost smoky flavour, with heavy notes of vanilla, toffee & treacle, all cut through by the refreshing citrus kick from the lime & orange zests. It was a very good drink to round off a spicy creole meal.

Proportions (I am guessing here from the drink’s impression on me; the menu only gave the ingredients):

2 ozs of dark rum (Diplomatico Reserva Exclusiva)

1 oz of Velvet Falernum

Dashes of Angostura bitters

Lime wedge

Sugar cube

Glass: Small tumbler or old-fashioned glass.

Shake bitters onto a sugar cube and lime rind & muddle in the glass until the sugar is crushed. Add a few drops of water if liked to dissolve the sugar. Add single large ice cube, then pour rum & Velvet Falernum over the ice, and stir. Garnish with a large slice of orange zest.

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Author: JonathanR

Lighting designer, fan of mixed drinks, reading and connecting things with wires.

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