Rolling Fork Rum is made by one of my best friends from law school. They take Jamaica rum and blend it and age it in Kentucky. The lovely golden color is all thanks to the barrel aging process. They don't use any dyes or coloring agents (which a lot of rum producers do, because they're legally allowed to). This drink is a play on a Negroni, which is usually equal parts gin, sweet vermouth, and Campari (an Italian amaro). I replaced the gin with rum, replaced the sweet vermouth with dry vermouth and a fun simple syrup, and replaced the Campari with a different amaro: Leopold Bros. Aperitivo. Campari uses artificial coloring and Leopold Bros. doesn't, so I prefer the Leopold Bros.
AUTUMN RUMGRONI
1 oz. Rolling Fork rum
1 oz. Bruto Americano
1/2 oz. dry vermouth
1/2 oz. cinnamon-clove simple syrup
Combine all ingredients in a shaker over ice. Shake then strain into a rocks glass over a large ice cube. Garnish with a cinnamon stick.
To make cinnamon-clove simple syrup, dissolve 1 cup sugar in 1 cup hot water. Add 2 cinnamon sticks and 10 whole cloves. Let steep for 30 minutes, then remove solids. Store syrup in a glass bottle in the refrigerator for up to a month.
My dry vermouth of choice is Dolin, but any high quality dry vermouth will do. Obviously dry vermouth is less sweet than sweet vermouth, which is why I split the vermouth and added some simple syrup. Plus, the syrup gave me a way to incorporate some of the seasonal flavors of autumn into the drink.
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