Photo Courtesy / Jarnard Sutton
Daniel Condliffe, lead bartender at Upper East Bar, shows us how to make his boozy, spirit forward cocktail, Rum Old Fashioned.
3 dashes Peychuads Bitters
.50 oz Giffard Apricot
2 oz Malahat Black Tea Rum
Garnish: Lemon Zest
Garnish: Maraschino Cherry
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Rum Old Fashioned / Upper East Bar / Photo courtesy Jarnard Sutton
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