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Jim Meehan’s East India Negroni

A rich rendition of the classic.

To showcase the versatility of rum, Jim Meehan welcomes the spirit to the Negroni framework in this rich rendition. Meehan typically uses Banks 5-Island (which he helped develop), but in his book Meehan’s Bartender’s Manual, he suggests Appleton Reserve or Mount Gay Black Barrel as equally delicious options. The sherry, though, is non-negotiable. “Its title makes the East India sherry the key ingredient here,” he writes. It is “a blend of oloroso and Pedro Ximenez sherries that are aged in a hot, humid bodega in a special solera that mimics the conditions wine would have undergone during transatlantic journeys of the seventeenth century.”


  • 2 oz. rum (Meehan uses Banks 5-Island)
  • 3/4 oz. Campari
  • 3/4 oz. Lustau East India Sherry
  • Tools:mixing glass, barspoon
  • Glass:rocks
  • Garnish:orange twist


Stir all of the ingredients in a mixing glass with ice, then strain into a chilled rocks glass over a large ice cube. Garnish.

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