| 2 fl oz | Caribbean blended rum aged 6-10 years |
| 1/3 fl oz | Lustau San Emilio Pedro Ximénez Sherry |
| 1/4 fl oz | Demerara/Muscovado/brown sugar syrup (2 sugar:1 water) |
| 1 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill an Old-fashioned glass.
- Prepare garnish of orange zest twist.
- STIR half the rum with two ice cubes in a chilled glass.
- Add PX sherry, sugar syrup, bitters, and two more ice cubes.
- STIR some more and add another two ice cubes and the rest of the rum.
- STIR some more and add more ice.
- EXPRESS orange zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Lustau San Emilio Pedro Ximénez Sherry – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
Made to appeal to drinkers who want a cocktail that tastes like Treacle. And it does.
History:
Adapted from a 2011 rework of Dick Bradsell's original Treacle by Fraser Campbell at The Alchemist Bar in Melbourne, Australia.
Nutrition:
One serving of Treacle No.2 contains 223 calories.
Alcohol content:
- 1.5 standard drinks
- 26.15% alc./vol. (52.3° proof)
- 20.3 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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