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Miss Thing’s Rum Old Fashioned

July 6, 2018

The El Dorado Rum Old Fashioned served at Miss Thing’s

By Erin

Look, no one likes a braggart, even the humblest of kinds, but luckily this post is not so much boasting about our awesome Toronto Cocktail Trail tour and more about the drinks our partner bars serve up. Seriously, our tour takers have been treated to everything from Pink Ladies to Thai Fighters as well as unique and inventive cocktails from the creative geniuses running some of the city’s best bars. (Care to hear more about the places we visit and drinks we sample? Read about our cocktail tour in the Toronto Star).

Specifically in this post we’re talking about the stunningly delicious El Dorado Rum Old Fashioned we were treated to at Miss Thing’s recently.

Robin James Wynne makes a round of El Dorado Rum Old Fashioneds for the group

Whipped up by bar manager Robin Wynne, who also happens to be a globe trotting beverage consultant and rum expert, this smooth, spicy, and lightly sweet cocktail had out guests grinning (and not just because we were five drinks in at this point).

Traditionally made with whisky, Old Fashioneds can pack quite a fiery punch. Excellent in its own right (we’re big fans), but for some palates the whisky version can be a bit powerful. That’s why Wynne’s cocktail creation was such genius: accessible enough for every taste, yet rich enough to make our tour takers feel a bit dangerous.

Wynne’s always been generous with sharing his recipes (check out our Instagram for his creative “Acceptable in the 80’s” Blue Curaçao cocktail). After hearing the rave reviews of this classy drink  from our happy tour takers, I knew we needed to get our hands on the recipe. And after emails went unanswered and finally DMing on Instagram, I eventually got the coveted formula (seriously Robin, you need to check your email way more frequently).

And, dear readers, I am happy to share this with you.

Miss Thing’s El Dorado Rum Old Fashioned

  • 2.5oz El Dorado 15 yr old rum
  • 0.25oz Rich Demerara syrup
  • 3 dashes angostura bitters
  • 1 dash orange bitters

Stir with ice and strain over large ice cube

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