A funky, full-throttle riff on the Negroni that swaps gin for overproof Jamaican rum, letting the spirit's banana-and-buttered-gingerbread hogo crash into Campari's bitter orange and the dark, spiced richness of sweet vermouth. Equal parts and stirred, it drinks bolder and more tropical than its forebear while keeping the bittersweet aperitivo backbone intact. The drink was devised in 2009 by Joaquín Simó at New York's Death & Co around a bottle of Smith & Cross rum.
Garnish: Orange Peel
Stirred · Rocks · Large cube
add
Combine the Jamaican rum, Campari, and sweet vermouth in a mixing glass with ice.
stir
Stir until well chilled and properly diluted, about 20-30 seconds.
strain
Strain over a large cube of ice in a chilled rocks glass.
express
Express an orange peel over the surface.
garnish
Drop the orange peel into the glass.