1 oz Jamaican rum, Smith & Cross
1 oz Amaro Abano, Luxardo
1⁄2 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Donn's Spices #2, B.G. Reynolds
1⁄4 oz Simple syrup (Salted caramel syrup, see note)
1⁄4 oz Bitters, Angostura Orange
3 ds Bitters, Scrappy's Aromatic
Instructions
Shake and pour unstrained into a double rocks glass.
Notes
To make salted caramel syrup, in a large saucepan, take 1/2 cup sugar and 1/2 teaspoon salt and cook until a dark caramel forms - wisps of smoke should be evident. Carefully add 1/2 cup water to the caramel and once the bubbles subside, swirl to dissolve the sugar. Let cool and strain into a squeeze bottle.