Solera is an aging system used for certain wines, beers, rums, brandies, even vinegars. Solera aging is a fractional blending system done in a manner which results in a finished product that is an average of ages. (The solera is also the name given to the final level of barrels in this aging system).
Here's a rich, rum-based cocktail, perfect for these cold December nights. Bittersweet and balanced, with notes of bitter chocolate, cinnamon, orange zest, coffee & burnt sugar. Subtle earthiness with herbal notes on the finish. This cocktail uses two fantastic products that utilize the Solera aging system: Santa Teresa rum, and Gonzlaez Bypass sherry.
1.75 oz. Santa Teresa 1796 Solera Rum
.5 oz. Amaro CioCiaro
.5 oz. Gonzalez Bypass Solera 1847 Sherry
2 dashes of Winter Bitters*
Stir well with ice
Coat a frozen coupe glass with oils from an orange peel; discard peel
Strain drink into the prepared Coupe glass
Garnish: take another orange peel, flame it over surface of cocktail; drop it in
Additional garnish if you're feeling fancy (and fussy): 1 skewered cherry, soaked overnight in a Spanish brandy
*Winter Bitters: combine 2 parts Fee Brothers Aztec Chocolate bitters with 1 part Angostura Bitters