A rooibos tea infusion gently elevates this rum Negroni from the Freehand Hotel in New York.
1 oz. rooibos tea-infused rum (Fu uses El Dorado 3-Year)
1 oz. Campari
½ oz. Cocchi di Torino sweet vermouth
½ oz. Carpano Antica sweet vermouth
Tools: barspoon, strainer
Garnish: orange peel
Combine all the ingredients in a mixing tin with ice and stir until chilled. Strain into a rocks glass over ice. Garnish.
Rooibos tea-infused rum: Add 7 grams of rooibos tea to a 750 ml bottle of rum. Shake and let sit for 15 minutes. Strain through cheesecloth or coffee filter before use.
Karen Fu, Studio at The Freehand Hotel, New York City
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