Serve in anOld-fashioned glass
Mint & chocolate
How to make:
Put 2 spoons of powdered panela sugar in the glass. Add the vermouth and a splash of soda water. Use a barspoon to dissolve the sugar in the water. Add spiced rum, bitters and ice then STIR.
|2 spoon||Powdered panela sugar|
|1 Splash||Thomas Henry Soda Water|
|1⁄3 fl oz||Martini Riserva Speciale Ambrato|
|1 4⁄5 fl oz||Black Tears cacao & coffee spiced rum|
|2 dash||Bob's Chocolate Bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Sugar spice and all things nice would sum up this drink well if only the name was Niceman rather than Sinnerman. The sugar, in this case, flavoursome Panela sugar, contributes more favour than sweetness to what is a surprisingly dry, coffee and cacao laced drink with rosso vermouth (originally Oscar 697 Vermouth Rosso) adding a touch of richness.
Adapted from a recipe created in 2019 by Marco Riccetti at Inside cocktail bar in Torino, Italy.