Name: Haiti Cocktail
Total time: 2 min
Cuisine: Cocktail
Ingredients: 20 ml Ferro China; 20 ml Dry vermouth; 10 ml Rubino vermouth; 5 ml Red bitter liqueur; 5 ml Navy rum (ideally 54.5% alc./vol.); 3 drop Aromatic bitters

Haiti Cocktail
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Serve in a Nick & Nora glass

Ingredients:
²⁄₃ oz	Ferro China Baliva
²⁄₃ oz	Strucchi Dry Vermouth
¹⁄₃ oz	Rubino vermouth
¹⁄₆ oz	Strucchi Red Bitter (Campari-style liqueur)
¹⁄₆ oz	Navy rum (ideally 54.5% alc./vol.)
3 drop	Angostura Aromatic Bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
Prepare garnish of lemon (or orange) zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Dry vermouth, Rubino vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

This vintage aperitivo is lightly bitter and wonderfully complex with distinctive ferro china, vermouth and Demerara rum favours.

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History:

Adapted from a recipe in Elveio Grassi's 1936 book Mille Misture.

Haiti Cocktail (Serie Grassi).
Agitare nel shaker con ghiaccio:
20% Vermouth Torino
10% Bitter Campari
30% Ferro China Bisleri
10% Rhum Demerara
30% Vermouth secco
2 spruzzi Angostura.
Servite con buccia Limone.
Elveio Grassi, Mille Misture, 1936

Nutrition:

One serving of Haiti Cocktail contains 111 calories

Alcohol content:

0.7 standard drinks
16.65% alc./vol. (16.65° proof)
10 grams of pure alcohol

More Aperitivo/aperitif cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Simon Sedgley

23rd August 2024 at 15:41

Why would you shake this?

Simon Sedgley

6th August 2024 at 16:56

We have few of the ingredients for this cocktail. Undeterred, we substituted Barolo Chinato Cocchi for the Baliva, Noilly Prat as the dry vermouth, Carpano Antica for the Rubino and Campari for the Strucchi. We loved it.

Simon Sedgley

12th August 2024 at 15:04

On this one we would disagree with James Bond...better stirred, not shaken.

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