8 steps, about 5 minutes start to finish.
Make the Dark Brown Sugar Simple Syrup: Combine equal parts dark brown sugar and water (1/2 cup each) in a small saucepan.
Heat over medium heat, stirring until the sugar completely dissolves.
Remove from heat and let cool. Store in the refrigerator.
Prepare the Cocktail: In a mixing glass, combine the dark rum, 1/4 oz dark brown sugar simple syrup, 2 dashes orange bitters, 1 dash Angostura bitters, and a small splash of vanilla extract.
Add ice and stir the mixture for 20-30 seconds to chill and dilute.
Serve: Strain the mixture into a rocks glass over a large ice cube.
Garnish: Express an orange peel over the glass by holding it over the drink and twisting to release the oils. Drop the peel into the glass.
Optionally, add a Luxardo cherry or dark cherry for an extra touch of sweetness.
“Dark Brown Sugar Simple Syrup: Adds a deep, molasses-like sweetness that pairs beautifully with the richness of the dark rum. Orange and Angostura Bitters: Adds complexity with hints of citrus and spice. Vanilla Extract: Rounds out the flavors, adding warmth and smoothness to the drink. The Caribbean Velvet is smooth, rich, and layered with flavors of molasses, spice, and citrus, perfect for sipping and savoring!”
