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
Garnish: orange slice
Combine all ingredients and stir with ice. Strain into an ice-filled glass and garnish.
Joaquín Simó, New York City