Rum Negroni from The Freehand New York
From Imbibe Magazine·View original →
rocks
Ingredients
- 1 ozrooibos tea-infused rum
- 1 ozCampari
- ½ oz. Cocchi di Torino sweet vermouth
- ½ oz. Carpano Antica sweet vermouth
Preparation
- 1.
Combine all the ingredients in a mixing tin with ice and stir until chilled. Strain into a rocks glass over ice. Garnish.
- 2.
Rooibos tea-infused rum: Add 7 grams of rooibos tea to a 750 ml bottle of aged rum. Shake and let sit for 15 minutes. Strain through cheesecloth or coffee filter before use.