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Haiti Cocktail
This vintage aperitivo is lightly bitter and wonderfully complex with distinctive ferro china, vermouth and Demerara rum favours
Caspian Berggren
22nd March at 17:11
I made this according to Grassi's original recipe and first accidentally forgot the Campari. Without the Campari I was really impressed by it as a night cap. It tasted a bit like a grown up cola without carbonation, which the lemon peel certainly helped to elevate. With Campari I felt the Ferro China kind of took the upper hand which it hadn't before. Next time I'll make it according to Grassi but without the Campari.
23rd August 2024 at 15:41
Why would you shake this?
22nd March at 17:13
I felt shaking it helped to make it feel lighter. Haven't tried them side-by-side but I can imagine it would be a bit heavy if stirred.
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.
12th August 2024 at 15:04
On this one we would disagree with James Bond...better stirred, not shaken.