Ingredients
- 2 oz
- Coconut Cartel Añejo Rum
- 0.25 oz
- Cartel Syrup (or demerara syrup)
- 2 dashes
- Angostura bitters
- 2 dashes
- Orange bitters
- —
- Orange peel
Glass: Rocks
Garnish: Orange peel
Build
- Combine syrup, bitters, and Añejo rum in a mixing glass with ice.
- Stir 20 seconds.
- Strain into a rocks glass with fresh ice.
- Express orange peel over the surface, drop it in.
Coconut Cartel's official Old Fashioned spec for the Añejo. The signature move is Cartel Syrup — coconut palm sugar simmered into coconut water with a touch of salt — which replaces demerara and adds a soft, savory base. Both Angostura and orange bitters bridge the rum and the citrus oil. Stirred in a mixing glass and strained over fresh ice.