Pär Ackelind

This was one of my first cocktails that I made and probably started my interest for cocktails. Today I do find it slightly unbalanced and overly sweet. I think it would benefit from either a hint of acid or upping the bitterness. Even making it a bit more boozy could be one way to go. I do enjoy the aromas though.

Isn’t Rhum Negrita a prime example of a Rhum industrielle from Martinique, ie a molasses based rum and not a Rhum agricole. That would make this quite a different drink..

The best twist I’ve ever done on a gin & tonic is the addition of grapefruit zest. Just release the oils and discard, don’t leave it in the glass. Makes a huge difference. As long as you have a good tonic like Fentimans or Fever tree (prefer the Mediterranean for the Indian) any simple gin will do the drink. Both Gibson’s and Gordon’s make excellent Gin & tonics this way.