The Old Devil was created by Los Angeles Bartender Danny Cymbal around 2013. The inspiration behind this drink was first to make a rum old fashioned and deconstruct the flavor profiles of a Tiki drink and present it as an elegant classic. The name was inspired by the early years of Rum distillation in America. When we first started distilling anything, it was rum, a practice we learned from the rum runners of the Caribbean. Not to mention that the Europeans who first colonized this country had been drinking and importing rum for a couple hundred years by this point. The first American distilleries though produced a rough and sometimes deadly distillate before they figured out how to properly distill. This lead to many sicknesses and deaths among the population and that early run was dubbed "Kill Devil." While trying to reproduce that easily identifiable Hogo flavor of Jamaican Rums, these early distilleries would sometimes use the carcasses of dead animals in the Muck Pits used to recreate the flavor. Gross! Luckily the practice died with time, or has it? Either way enjoy the drink! Tutorial Starts: 1:14
Here's links to the tools I use in this episode:
Barfly Wood Muddler:
Japanese Bitters Dasher:
Angostura Bitters:
Barfly Copper Measuring Cup:
Barfly Teardrop Spoon:
Bittermen's Tiki Bitters:
Mercer Culinary Y Peeler Set:
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Here's The Specs:
1oz (30ml) Appleton Estate 12yr Rum
.75oz (22.5ml) Sailor Jerry Rum
.25oz (7.5ml) Smith & Cross Rum
1 Demerara Sugar Cube
6 Dashes Angostura Bitters
8 Drops Bittermen's Elemakule Tiki Bitters
Orange Twist
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