I made this to spec with Wild Turkey 8 year old bourbon and Rittenhouse rye. This was my first time using Bob’s Abbotts bitters, and they are surprisingly powerful. Eight drops was quite overwhelming at first, but once the ice started to melt, the flavours began to meld together a bit better. I’ll try it with orange bitters next time and see how it compares.

I made this as written above, but swapped the Strucchi Rosso for Dolin Rouge as that's all I had. Absolutely wonderful!

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.

It’s surprising how just a dash or two of orange bitters transforms this into a completely different cocktail—the Palmetto. Without the bitters, it’s much easier to notice how the flavours in the vermouth complement the rum. I enjoyed this one more than I expected!