A Negroni with overproof Jamaican rum where the gin was, its banana-and-buttered-gingerbread hogo crashing headlong into Campari's bitter orange and the dark, spiced richness of sweet vermouth. Stirred in equal parts and poured over a large cube with an orange peel, it drinks bolder, funkier and more tropical than the gin original, yet the bittersweet aperitivo backbone holds firm.
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.
Joaquín Simó came up with the drink in 2009 while behind the bar at Death & Co in New York, building it on the spot around a newly imported bottle of Smith & Cross overproof Jamaican rum. It reached the bar's menu in the spring of 2010, with Carpano Antica as the sweet vermouth beside the rum and Campari. Unlike the Negroni, whose beginnings rest on legend, this one has a single, consistently credited author, and it keeps its parent's equal-parts template while trading the gin for rum.