After years of having Campari in cocktails I’m finally getting accustomed this this bitter Italian liqueur, so much so that I actually like the taste of a classic Negroni cocktail and am really digging the riff that replaces gin with Jamaican rum.
New York bartender Joaquín Simó first made this cocktail in 2010, using the potent overproof Smith & Cross Jamaica rum as the featured spirit. I sure do love Smith & Cross but thought I’d try to create the Ultimate Kingston Negroni.
First I tried Planteray’s Xaymaca, a 100% pot still Jamaica rum issued at 43% ABV. This has more of the classic Jamaica rum flavor than something like Appleton and indeed it made a very nice Kingston Negroni.
Next I tried the Ultimate Mai Tai Rum Blend, an equal portion ratio of Appleton 12, Smith & Cross, Xaymaca, and Planteray OFTD that clocks in at 50% ABV. We love this in a Mai Tai, but it didn’t work amazingly in the Negroni to pair with the bitter Campari.
The best Kingston Negroni I could make? Well, that had Smith & Cross as the rum. Who’d have thunk it? I let Mrs. Mai Tai try this and she said “there is something funky in there.” She used the perfect word without even knowing that this is what folks use to refer to the classic overripe fruit taste of Jamaica rum. This one was by far the best Kingston Negroni.
Kingston Negroni
1 oz Campari
1 oz Sweet Vermouth
1 oz Smith & Cross Jamaica rum
Stir with ice. Strain over large cubes and express an orange peel.
