Credit for this popcorn-infused spin on the rum Old-Fashioned goes to bartender Glendon Hartley. The fat-washed rum—made by soaking buttery popcorn in rum and then freezing the combination so it’s easy to remove fats and solids by straining—is shelf-stable and should be a golden orange color with a caramel-butter aroma and flavor.
Note: For the 2:1 Demerara Sugar Syrup, measuring the ingredients by weight rather than by volume is more accurate. Heat 100 grams water over medium-high heat just until a light steam is visible, then stir in 200 grams demerara sugar until dissolved. Let cool and store in an airtight container. Refrigerate until ready to use.
Recipe information
Yield
Makes 1 cocktail
Ingredients
For the popcorn-infused rum
For the cocktail
Preparation
Make the popcorn-infused rum
Step 1
Pop one bag of microwave butter popcorn and place contents into a large Ziploc bag.
Step 2
Pour in one 750mL bottle of Bacardi Ocho Rum to infuse overnight at room temperature. Seal competely.
Step 3
After one night, place the bag in the freezer until all fats and solids are frozen. (This willl take approximately 4 to 6 hours.)
Step 4
After all fats and solids are frozen, cut a small hole in the bottom of the bag and strain through a coffee filter. Using multiple coffee filters will yield best results.
Make the cocktail
Step 5
Place large ice cube into a tumbler or old-fashioned glass.
Step 6
Add popcorn-infused rum, Angostura bitters, orange bitters, and demerara sugar syrup to a mixing glass, fill with ice and stir until diluted and well chilled. Strain into prepared glass and garnish with fresh popcorn and orange zest.
Recipe notes
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