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Photo by Katie Burnett
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Italy’s classic Negroni heads for some Caribbean sun in this variation that swaps in a fruity Jamaican rum.
1 oz. Jamaican rum (Simó uses Smith and Cross)
1 oz. sweet vermouth
1 oz Campari
Tools: mixing glass, barspoon, strainer
Glass: rocks
Garnish: orange slice
Combine all ingredients and stir with ice. Strain into an ice-filled glass and garnish.
Joaquín Simó, New York City
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