📖 Instructions

1. Chill your rocks glass: Pop your rocks glass into the freezer for a few minutes, or fill it with ice while you prepare the drink. A cold glass keeps your cocktail cooler for longer. I often forget this step, but it really does make a difference!
2. Muddle the sugar and bitters: In a cocktail shaker, combine the demerara sugar and Angostura bitters. Muddle them well until the sugar starts to dissolve and forms a paste. This releases the aromatic oils from the bitters and helps them meld with the sugar.
3. Add the rum: Pour in the aged rum. The rum will help dissolve the sugar even further, creating a rich base for the cocktail. Don't skimp on the rum! It's the star of the show.
4. Add the Orange Juice: Pour in the fresh orange juice. Fresh juice is SO key here. Trust me!
5. Add ice and shake: Fill the shaker with ice. Seal it tightly and shake vigorously for 15-20 seconds until the shaker is well-chilled. You should feel the shaker get very cold in your hands.
6. Double strain: Double straining is important! Place a fine-mesh strainer over your rocks glass (after dumping out the ice, if you pre-chilled it). Strain the cocktail through the Hawthorne strainer on your shaker and then through the fine-mesh strainer to remove any ice shards or sugar granules. This gives you a smoother, cleaner drink.
7. Garnish and serve: Express the oil from an orange peel over the glass by squeezing the peel, then rub the peel along the rim of the glass. Drop the peel into the drink. Serve immediately and enjoy responsibly!