2 Dashes Orange Bitters. (Angostura Orange Bitters)
1/2 Italian Vermouth. (1 oz Martini & Rossi Sweet)
1/2 St. Croix Rum. (1 oz Cruzan Single Barrel)
Shake (I stirred) well and strain into cocktail glass.
Can’t believe I actually have an excuse to use Cruzan Single Barrel in a cocktail! We’ve had a few Rum and Italian Vermouth drinks before, but usually they call for Bacardi, which I take to mean a white Cuban style rum. And usually, with those white rums they aren’t very amazing, tasting more of Vermouth than Rum.
Here, on the other hand, is something quite enjoyable!
The rum has enough character to be complemented nicely by the Italian Vermouth and bitters. Yum.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.