A rich, complex Old Fashioned riff from Brooklyn’s excellent Leyenda 🥃 The molasses notes in the aged blended Demerara rum work nicely with the baking spice and vanilla notes in the rye whiskey and the ripe tropical fruit notes in the pot still Jamaican Overproof rum. Small additions of Creme de cacao, bitters and a spritz of Fernet add complementary spice and citrus peel accents 1 oz Rye Whiskey (Bottled in bond options like Rittenhouse or New Riff lend more concentrated flavor) .75 oz Blended Aged Demerara Rum (El Dorado 12 year) .25 oz Pot still Jamaican Overproof Rum (Smith & Cross) .25 oz Creme de Cacao (Tempus Fugit or Marie Brizard is best) 1 dash Allspice forward bitters (Dale DeGroff Pimento or Bitter Truth Jerry Thomas’s Own Decanter) 1 dash Orange Bitters (I prefer a mix of the spicier Regan’s No 6 and the juice forward Angostura Orange) Stir with ice and strain into a chilled double rocks glass with a large ice cube. Spritz with 4-5 sprays of Fernet of choice (or add maybe 1-2 dashes on top if you don’t have access to an atomizer). Garnish with the essential oils from an orange twist (discard the peel)