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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.