Coconut Rested Rum Negroni
🥃 ➡️ 🥥
Today we’re resting a Negroni in a coconut… but not just any Negroni, this is a split-base rum Negroni using a Barbados rum ( + Jamaican rum ) to give us a funky but rounded flavor. If you’ve never had either of those rums, you’ll really want to get your hands on a bottle or sample to try. It’s unlike anything you’ve ever had and really puts this recipe together by bringing those tropical notes of coconut, banana and pineapple INSIDE a coconut 🤯
Stay tuned for Part II coming in a few days!
ingredients:
1 oz | 30 ml Jamaican Rum
1 oz | 30 ml Barbados Rum
2 oz | 60 ml Campari
2 oz | 60 ml Sweet Vermouth
1 Coconut
instructions:
Combine all ingredients into a mixing glass and pour into a fresh emptied coconut. Cap and rest in the fridge for 2 weeks. When ready to serve: Add 3oz to mixing glass with ice, stir, pour over clear ice in a rocks glass and garnish with citrus (optional).
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Style is personal. So why should your cocktail try to copy somebody else’s?
I teamed up with my friends at Ralph Lauren Fragrances to build a cocktail around their Ralph’s Club New York Parfum, and the fragrance did most of the talking. Black currant, cognac, oud wood. That’s basically a drink order.
So we built a Manhattan style sipper with cognac as the base, swapped the sweet vermouth for creme de cassis and a touch of dry vermouth, added a barspoon of absinthe and a few dashes of bitters, then finished it with an expressed lemon twist for brightness. Given the NY roots on this bottle, I’m calling it The State of Mind.
Cheers, y’all!