1 3/4 oz aged rum
1/2 oz Cruzan Black Strap rum
1/2 oz turbinado syrup**
1/4 oz Islay Scotch
2 dashes spiced bitters
flamed orange bitters*, for garnish
Stir the first five ingredients with ice and strain into a chilled cocktail glass. Flame the bitters over the drink.
*Mix equal parts Regan’s orange bitters and 151-proof rum in a mister bottle and spray through a flame above the glass.
**Mix turbinado sugar with an equal volume of hot water. Chill and bottle.
(Note: The photo above is from a different cocktail that uses the bitters torch.)
2 oz aged rum (Gosling’s Black Seal)
1 oz sweet vermouth (Dolin)
1/2 oz nocino (Nux Alpina)
1 dash Angostura bitters
1/2 preserved walnut, for garnish
orange peel, for garnish
Stir with ice, strain into a chilled cocktail glass, and garnish with orange peel and preserved green walnut. You can buy the walnuts from Harvest Song here.
This is a version of a cocktail from the Metrovino menu that I adapted for use with commercially available ingredients for a Wall Street Journal article about unusual garnishes. The original drink uses our house nocino, which is spicier than those I find in stores. Though not really replicable, here’s our house recipe for the Black Glove:
1 1/2 oz Cruzan Black Strap rum
1 oz Dolin sweet vermouth
1/2 oz house Nocino
Stir with ice, strain into a chilled cocktail glass, and garnish with orange peel and preserved green walnut.
[Photo by F. Martin Ramin for The Wall Street Journal, styling by Anne Cardenas.]