A rich, enjoyable Old Fashioned variation with bittersweet notes of caramel and coffee from Houston’s Alba Huerta that was inspired by the Southern classic Burnt Sugar Cake The butterscotch notes of the reposado tequila and the molasses notes in the aged rum help carry the caramelized, bittersweet flavor of the burnt sugar syrup and the coffee liqueur to result in a fantastic after-dinner drink 1 oz Reposado Tequila (El Tesoro, Arette, Ocho, etc. Many good options) 1 oz Blended Aged Rum (El Dorado 5 or 8 yr, English Harbor 5 yr, etc) .5 oz Burnt Sugar Syrup (brands like Tippleman’s are available on Amazon, but also easy enough to make your own; Add 1 cup of granulated sugar to pan on medium heat and stir until it melts, just starts to foam; slowly add 3/4 cup of warm water while stirring; strain and bottle) Barspoon Coffee Liqueur (St George NOLA, Caffe Amaro, Galliano Ristretto, etc) Stir with ice and strain into a chilled double rocks glass with a few ice cubes. No garnish