- 3/4 oz overproof Jamaican rum (Smith & Cross)
- 3/4 oz aged Jamaican rum (Appleton Estate 12 year)
- 1 oz Cocchi Vermouth di Torino
- 3/4 oz Campari
Stir with ice, strain and serve over a large ice cube in a rocks glass. Garnish with an orange twist.
We came across this recipe created by Julian Cox of Il Porcellino, Chicago, in Imbibe Magazine. It is a modification of the Kingston Negroni. The Kingston Negroni was created in 2009 in New York by Joaquín Simó. This version tones down the funkiness of the Smith & Cross a little but what I really enjoy is the lingering aftertaste of vanilla that comes from the Cocchi Vermouth di Torino.