Name: Right Hand
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Aged rum (6-10yr); 22.5 ml Rosso/sweet vermouth; 22.5 ml Red bitter liqueur; 2 dash Mole bitters

Ingredients

1 1/2 fl oz

Caribbean blended rum aged 6-10 years

3/4 fl oz

Strucchi Rosso Vermouth

3/4 fl oz

Italian red bitter liqueur

2 dash

Mole bitters

How to make

Glass

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of orange zest twist and/or orange slice wheel.

Method

STIR all ingredients with ice.

STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).

Garnish

Express orange zest twist over cocktail and use as garnish, or discard and garnish with orange slice wheel.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Right Hand contains 215 calories

Alcohol content:

1.5 standard drinks
23.87% alc./vol. (47.74° proof)
21.7 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) — Sulphur Dioxide/Sulphites

Comments & Discussion

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Matt 27w

This is such a wonderful drink. I believe the original recipe was Matusalem Gran Reserva (15?) rum, Campari, Carpano Antica vermouth, and Xocolatl mole bitters. I’ve tried it with a variety of rums, and they were all delicious.

Mike Premium Member 47w

A simple riff produces an entirely new and delicious drink. I can’t recommend OFTD highly enough in this drink (with usual precautions on the 69% abv).

Planteray OFTD, Cocchi di Torino, Campari, Bittermens Xocolatl.

Bob Cook 50w

I just made this drink, just following the directions here, and I enjoyed it.

Ahrang Kim 1y

Garnish should be maraschino cherry

Peter M Premium Member 1y

Bacardi 8 year seemed to get lost in the mix... Will need to try again with a different rum...

Mike Premium Member 48w

May I humbly suggest OFTD?

John CARR Premium Member 2y

And substituting Cynar for the Campari would give a… Cyn Rummy!

Howard Griffin 2y

I found it excellent as specified, using Haciendo Saruro Ron Añejo (Venezuela), Cocchi vermouth, and “Red” aperitivo by Forthave Spirits (Brooklyn NY).

Roberto Boertje 3y

Cane rock spiced and El Dorado 8yo did the trick. Awesome cocktail!

Chris Brislawn 3y

Quinine and aged rum is tricky. Had pretty good luck using 1.25 oz R.L. Seale 10-year-old (though I now think white rum would work better), 1 oz Carpano Antica formula, and 3/4 oz Martini & Rossi Riserva Speciale Bitter, which is a bit less quinine-dominated than Campari. Used a really big orange twist and dropped it in since no orange wheels. Not sure that the Xocolatl bitters are helping; this has plenty going on as it is. The real question is whether/which rum works as a base for a Negroni.