Rum Negroni No. 2
-
Rum Negroni No. 2
Glass:
Photographed in a Libbey Old Fashioned 11oz
| 1 fl oz | Light gold rum (1-3 year old molasses column) |
| 1⁄6 fl oz | Cachaça |
| 1 fl oz | Amber bitter liqueur |
| 1 fl oz | Strucchi Rosso Vermouth |
Prepare:
- Select and pre-chill an OLD-FASHIONED GLASS.
- Prepare orange slice for garnish.
How to make:
- STIR all ingredients with ice.
- STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
Garnish:
- Garnish with orange slice.
Allergens:
Recipe contains the following allergens:
- Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
I started with a classic three equal parts Negroni, simply subbing rum for gin, but the rum was masked by the bitter liqueur so I boosted rum notes with a splash of cachaça.
History:
Inspired by Rogerio Igarashi's Spiced Rum Negroni, recipe by yours truly in August 2019 at The Clocktower, Rye, England.
Nutrition:
One serving of Rum Negroni No. 2 contains 197 calories
Alcohol content:
- 1.5 standard drinks
- 22.54% alc./vol. (45.09° proof)
- 21.5 grams of pure alcohol
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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- 25ml Takamaka Spiced Rum
- 25ml Cocchi di Torino
- 25ml Campari
- 6-8 drops of De Kuyper Classic Bitters
(Made double (50ml etc) and divided)
This is one for the permanent roster. Surprisingly balanced, at least to my taste - the Takamaka seems to take the heft of Campari well.
Used Tempus Fugit Gran Classico bitters. Was perfect for after-dinner.