Busy Earning
"I love sarsaparilla; it reminds me of drinking root beer as a kid, and it has a natural affinity to the molasses-like flavors of blackstrap rum. The Laphroaig brings a maritime influence that cuts the richness of the rum and demerara sugar, while the Redbreast acts as the foundation for those other flavors to sit on. At the bar we make a sarsaparilla demerara syrup; here I substitute sarsaparilla or root beer bitters, which are widely available. " —TB
Busy Earning
1½ ounces Red Breast 12-year Irish whisky
½ ounce Cruzan blackstrap rum
¼ ounce Laphroaig 10-year single-malt Scotch
1 teaspoon Demerara Syrup (see Note)
1 dash Angostura bitters
2 dashes sarsaparilla or root beer bitters
Garnish: 1 orange twist
Stir all the ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the orange twist.
Note: To make Demerara Syrup, combine 2 parts demerara sugar and 1 part water in a sauce pan and cook over medium heat, stirring constantly, until the sugar has dissolved. Transfer to a storage container and refrigerate until ready to use, up to 2 months.
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