The negroni is one of the all-time classic cocktails, with its simple proportions of three equal ingredients that balance perfectly. With sharp citrusy gin, bitter sweet Campari, and fruity rich vermouth, the drink is easy to make and yet endlessly complex to drink.
It’s also a drink that any cocktail enthusiast has likely enjoyed countless times. So as fall approaches and we start looking forward to deep orange leaves and cosy times, now is the time to work on your negroni variations. One variation that has a huge boom in recent years is the negroni sbagliato, which ditches the gin and adds prosecco instead for a lighter, more daytime appropriate drink. Another popular option has been to swap out the gin with mezcal, for something smokey and heavy that’s perfect for winter.
But for fall, my variation of choice is a rum negroni. Using a darker rum is key here, as light rums don’t generally have the robust flavors needed to balance out the other ingredients. But using an aged, darker rum in place of the gin gives the drink a depth and an oaky heft which I find very enjoyable and perfect for the changing seasons.
I also like to add chocolate bitters rather than the usual
So hunt through your bar for some decent rum and try this out as the leaves begin to change.
How to make a rum negroni
Ingredients:
- 1 part dark rum
- 1 part Campari
- 1 part sweet vermouth
- Chocolate bitters
Method:
Stir the rum, Campari, and vermouth with plenty of ice, then strain into a tumbler with one large ice cube and add the bitters. Garnish with an orange peel.
