A rich, comforting Old Fashioned riff with flavors meant to evoke a coconut date roll 🥥 🥃 Infusing the rye whiskey with chopped, pitted dates lends notes of caramel and butterscotch to the vanilla and baking spice notes in the whiskey. Blending with aged agricole brings notes of vanilla custard and poached pears that work very nicely. A splash of coconut liqueur gives a complementary note of tropical richness while the bitters add some notes of clove, allspice, and other spices to help offset the rich flavors. A fantastic after-dinner sipper! 1.25 oz Date-infused Rye Whiskey (remove the pits from about 1/2 C dates and chop into 1 inch pieces; cover with 4-5 oz Bottled in Bond Rye Whiskey and stir; infuse for 6-8 hours before straining out the chopped dates) .75 oz Aged Agricole Rhum (Clement VSOP, Neisson Eleve Sous Bois, Trois Rivieres, etc) Fat .25 oz Coconut Liqueur (Kalani) 2 dashes Bitter Truth Jerry Thomas’s Own Decanter Bitters (clove and raisin notes) 1 dash Aromatic Bitters of choice (Abbott’s, Angostura, Bitter Truth Aromatic, etc) Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with an orange twist