This cocktail is a wonderful example of what bianco/blanc vermouth can do to balance a barrel-aged aged spirit and a bitter spirit. Mike Treffehn calls for El Dorado 12-year-old rum from Guyana. Jason Wilson recommends using a VSOP rhum agricole from Martinique.
Cynar is an artichoke-based Italian amaro. As for the bianco or blanc vermouth, look for Martini or Dolin.
- 1 1/2 ounces aged rum
- 3/4 ounce bianco/blanc vermouth
- 3/4 ounce Cynar (see headnote)
Fill a mixing glass halfway with ice. Add the rum, vermouth and Cynar. Stir vigorously, then strain into a chilled cocktail (martini) glass.
Adapted from Mike "The Juice" Treffehn of Franklin Mortgage & Investment Co. in Philadelphia.
Tested by Jason Wilson and Michael Taylor.
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