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Solera

2 oz Dark rum (Santa Teresa 1796)
1 oz Amontillado Sherry, Lustau Dry Amontillado (Palo Cortado Peninsula)
3⁄4 oz Falernum, Velvet Falernum
2 ds Orange bitters, Regans' orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

Notes

Lustau Palo Cortado Peninsula is describe as between Amontillado and Oloroso.

Cocktail summary
Created by
Dominic Venegas, Gitane, San Francisco, CA
Year
2010
Is an
authentic recipe
Reference

http://imbibe.com/article/i-like-big-butts (really); Left Coast Libations, Ted Munat

Curator
Not yet rated
User rating
4 stars
(10 ratings)
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Comments
Dan commented on 10/15/2011:

Improved attribution, provided instructions, added detail to recipe.

lesliec commented on 4/01/2019:

Corrected spelling of 'Palo' in Notes.

Zachary Pearson commented on 4/01/2019:

To put on the wine geek hat for a second (ahem) Amontillado and Oloroso are the results of two very different styles of aging Sherry. While they're both palomino grapes, Amontillado is aged under flor and Oloroso is not, which is why Olorosos are much darker - they're not protected from oxidation by the yeast layer. Thanks,  Zachary

noksagt commented on 4/04/2019:

Correct regarding the veil. Fino/Manzanilla is even lighter than Amontillado, as it maintains the flor longer.

And Palo Cortado is accurately described as between an Amintillado and Olorosso, because, though aged under flor initially, it loses it sooner so has been aged oxidatively for some time between the two.