For more twists on the classic, try a tequila negroni and an Aperol negroni! The rum actually softens the intensity of the negroni so if you’re on the fence about this bitter cocktail, this variation may be the one for you. But even if you’re a big-time fan of the classic (like us!) you’ll love this rum twist.
Dark rum – In recipe testing, we found that dark, spiced rum holds up best to the bitter Campari flavor. If you have a few different kinds of rum in your liquor cabinet, experiment with using a different one each time. Each rum will add its own unique flavor to the drink. Campari – This is the bitter liqueur that is the star of every negroni. Sweet vermouth – We often make a negroni with an inexpensive sweet vermouth, but you will taste the difference with a top shelf bottle. Orange peel – Adding a slice of orange peel to your rum negroni takes it over the top and adds to the experience every time you take a sip – you can really smell the orange! We’ve garnished the drink in the pictures with an orange peel rosette and torched it with a lighter, which adds an extra element to the cocktail. But even a simple slice of orange peel works great.
A thin orange slice or wedge. A strip of orange peel, trimmed to make it look pretty, if you’d like. A dehydrated orange wheel. A long, curly orange peel twist. Or go for an orange peel rosette as we’ve shown in the pictures!
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