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This is such a wonderful drink. I believe the original recipe was Matusalem Gran Reserva (15?) rum, Campari, Carpano Antica vermouth, and Xocolatl mole bitters. I’ve tried it with a variety of rums, and they were all delicious.

A simple riff produces an entirely new and delicious drink. I can’t recommend OFTD highly enough in this drink (with usual precautions on the 69% abv).

Planteray OFTD, Cocchi di Torino, Campari, Bittermens Xocolatl.

I just made this drink, just following the directions here, and I enjoyed it.

Garnish should be maraschino cherry

Bacardi 8 year seemed to get lost in the mix... Will need to try again with a different rum...

And substituting Cynar for the Campari would give a… Cyn Rummy!

I found it excellent as specified, using Haciendo Saruro Ron Añejo (Venezuela), Cocchi vermouth, and “Red” aperitivo by Forthave Spirits (Brooklyn NY).

Cane rock spiced and El Dorado 8yo did the trick. Awesome cocktail!

Quinine and aged rum is tricky. Had pretty good luck using 1.25 oz R.L. Seale 10-year-old (though I now think white rum would work better), 1 oz Carpano Antica formula, and 3/4 oz Martini & Rossi Riserva Speciale Bitter, which is a bit less quinine-dominated than Campari. Used a really big orange twist and dropped it in since no orange wheels. Not sure that the Xocolatl bitters are helping; this has plenty going on as it is. The real question is whether/which rum works as a base for a Negroni.

Not good. Really missing something. I added extra bitters but it still felt really flat. Wasn’t sure how to rescue it..

The bitters definitely lift this cocktail. May try with a spiced rum next time.