Crusty Ol’ Bastard
Ingredients:
50ml Crusty Juggler Rum
15ml Pedro Ximenez sherry
Chocolate bitters
Orange peel
Method:
Add the rum, sherry and bitters to a rock glass
Add large cubed ice or a single giant cube
Stir with a bar spoon for around 10 seconds
Express and orange peel slice across the top through a flame (see video)