The folks at the Good Spirits Co. in Glasgow release their latest Barrel aged cocktail this month. At the cocktail club the drink was not aged but made with the same over proof rum that was used to season the new barrel. Wray & Nephew becomes something far more delicious when rested in oak for a week. As I'm without a barrel at the moment I'm experimenting with the rum in a mason jar with oak chips. I grabbed a bottle of this cocktail to keep me going until I can make my own.
20ml barrel rested Wray & Nephew
20ml Cocchi di Torino
10ml Creme de Banane
Add all ingredients to an ice filled mixing glass and stir until chilled and diluted. Strain into a rocks glass over fresh ice and garnish with an orange wedge.