Rum Negroni from The Freehand New York

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
Glass: rocks
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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Post Author: MNS Master

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