A rich and delicious rum Old Fashioned riff from Chicago’s top notch Billy Sunday The caramel, vanilla, and tropical fruit notes in the aged Agricole Rhum work extremely well with the toffee and fig notes in the Pedro Ximenez sherry and the fruit and roasted nut flavors in the Madeira wine. The brown sugar notes of the bitters and caramelized citrus from the flamed orange peel create an overall drink that is reminiscent of a superb flan/creme brûlée 2 oz Aged Agricole Rhum (Clement VSOP, Neisson, La Favorite all make good options; if available, a cask strength version is also excellent here) .25 oz Madeira wine (fortified wine from the Portuguese island chain in the Atlantic that was a staple of Colonial desserts) .25 oz Pedro Ximenez Sherry (grapes undergo extra ripening/drying to concentrate flavors) 2 dashes Burnt Sugar or Blackstrap Bitters (Bittercube Blackstrap is a good option) Stir with ice and strain into a chilled double rocks glass. Cut a silver dollar size disc of orange rind (some pith wanted on back), hold at 45 degree angle about 2-3 inches from match flame for a few seconds to draw out essential oil before squeezing the flamed orange peel over the drink, discarding the orange twist (unless you want a really caramelized flavor)