A rooibos tea infusion gently elevates this rum Negroni from the Freehand Hotel in New York.
1 oz. rooibos tea-infused rum
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 aged 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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