Raul Zelaya for The Boston Globe
The Old Fashioned has prevailed through the last 100 years as a true classic in every sense of the word. It’s hard to argue that its simplicity is what makes it such a fantastic sip, allowing the spirit to shine unhindered by other elements, and delivering rich flavors. But the Old Fashioned as we know it has changed many times since its beginnings in the 19th century. Gone are the days of muddling fruit or splashing club soda into it. Now, contemporary style shows the famous tipple without whiskey, sometimes replaced by Caribbean and Mexican spirits.
At The Baldwin Bar at Sichuan Garden in Woburn, Vannaluck Hongthong stirs up a smooth variation on the classic with three different rums and three citrus peels that make a delicious experience with flavors of vanilla, dried fruit, and rich wood notes.
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3-Rum Old Fashioned
Makes 1 cocktail
1 ounce aged Demerara rum
1 ounce dark Indian rum
½ ounce over-proof Caribbean rum
1 tablespoon grade-B maple syrup
2 dashes Bittemens tiki bitters (Angostura bitters will work too)
1 thin strip lime rind
1 thin strip lemon rind
1 thin strip orange rind
1. In a mixing glass filled with ice, pour the Demerara rum, dark rum, over-proof rum, maple syrup, and bitters. Stir for 20 seconds, or until chilled and diluted.
2. Fill a rocks glass with a large cube of ice. Strain the rum mixture into it and garnish with the lime, lemon, and orange strips. Adapted from The Baldwin Bar
RAUL ZELAYA
