Coconut Rested Rum Negroni
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Today weâre 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 youâve never had either of those rums, youâll really want to get your hands on a bottle or sample to try. Itâs unlike anything youâve ever had and really puts this recipe together by bringing those tropical notes of coconut, banana and pineapple INSIDE a coconut đ€Ż
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).
Check it out on Instagram:
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If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!