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Rum Tea Negroni

Rum Negroni from The Freehand New York

Recipe: Karen Fu , Studio at The Freehand Hotel , New York City

Photo: Courtesy of the Freehand Hotel

June 08, 2018

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.

Ingredients

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

Preparation

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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