Coconut Rested Rum Negroni

đŸ„ƒ âžĄïž đŸ„„

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 đŸ€Ż

Stay tuned for Part II coming in a few days!



 

ingredients:

  • 1 Part Jamaican Rum

  • 1 Part Barbados Rum

  • 2 Parts Campari

  • 2 Parts 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:


Disclosure

Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase. 

If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!