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Rum Negroni from The Freehand New York

Rum Tea Negroni

A quick tea infusion gives the classic a new layer of complexity.

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
  • 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 aged rum. Shake and let sit for 15 minutes. Strain through cheesecloth or coffee filter before use.

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