Jamaican rum changes the center of gravity in a Negroni. The familiar Campari-and-vermouth pairing remains, but the base now brings a much richer fruit character than gin. Equal measures keep the recipe easy to remember without making the drink mild.
Imbibe credits Joaquín Simó with creating the Kingston Negroni in 2009 after encountering Smith & Cross rum. His specified rum matters here: substituting a light, neutral rum would produce a different result. Stir the mixture thoroughly before pouring it over a large cube so the first sip is properly chilled, rather than relying on serving ice to do all the work.
Ingredients
Makes one cocktail.
- 1 oz Jamaican rum, preferably Smith & Cross
- 1 oz sweet vermouth
- 1 oz Campari
- Long orange peel, for garnish
Method
- Measure the rum, vermouth and Campari into a mixing glass. Add plenty of ice.
- Stir until the mixture is thoroughly chilled and the glass feels cold.
- Place a large fresh ice cube in a rocks glass and strain the drink over it.
- Bend a long orange peel over the surface to release its oils, then add the peel.
Recipe credit: Joaquín Simó; recipe published by Imbibe. Read the recipe at Imbibe.
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