East Indian Negroni 1.000

Deb Lindsey for The Washington Post

Spirits Nov 17, 2010

This rum version of the classic Negroni is a good chance to try two newly available alternatives to Campari: Luxardo Bitter and Gran Classico Bitter.

This recipe calls for a sweet sherry rather than vermouth, to balance flavors; make sure to use an oloroso or East India sherry. It originally called for Banks 5 Island Rum; Spirits columnist Jason Wilson recommends a white rhum agricole or an aged white rum, such as El Dorado.

Servings: 1
  • 2 ounces white rhum agricole (see headnote)
  • 1 ounce Luxardo Bitter or Gran Classico Bitter
  • 1 ounce oloroso or east india (sweet) sherry
  • Ice cubes
  • Twist of orange peel, for garnish


Chill an old-fashioned glass.

Combine the rum, the Luxardo or Gran Classico, and the sherry in a mixing glass. Add ice and stir vigorously, then strain into the chilled glass and add 1 large ice cube.

Twist the orange peel over the drink to express its oils, then use it to garnish the cocktail.

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Recipe Source

From Jim Meehan, managing partner of PDT in New York.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.