Why You Should Try Rum Negronis: A Delicious Twist on a Classic Cocktail

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Why You Should Try Rum Negronis: A Delicious Twist on a Classic Cocktail

With over a decade in the mixology world, Molly Horn knows her cocktails. As the head mixologist at Total Wine & More, she keeps a close watch on drink trends. Recently, she shared a fun twist on the classic Negroni—long regarded as one of the “perfect cocktails” by Anthony Bourdain.

Traditionally, a Negroni includes gin, Campari, and sweet vermouth. But Horn suggests mixing things up by swapping gin for rum. “I’m a huge fan of rum,” she says. “It brings a natural sweetness that contrasts really well with the bitter Campari.”

To get the perfect balance, Horn advises using a well-aged rum that’s on the drier side. She particularly likes Bolivar Rum from Venezuela.

When mixing a Kingston Negroni, she recommends a ratio similar to a Boulevardier: 1½ ounces of rum, ¾ ounce of sweet vermouth, and ¾ ounce of Campari. This method helps keep the flavors harmonious.

Variations are endless! In warmer months, Horn enjoys a White Negroni, which features Lillet blanc and Suze instead of the usual ingredients. “It’s lighter, brighter, and a bit tart—perfect for summer,” she explains.

For colder weather, she leans towards a Boulevardier. This drink, which originated in Paris in the 1920s, swaps gin for bourbon or rye whiskey, adding a warming touch. Horn loves using a bold rye bourbon like Bondstone Double Oak in this variation.

Interestingly, recent surveys show that craft cocktails have surged in popularity, with 60% of respondents saying they prefer cocktail experiences over beer and wine. Social media is buzzing too, with hashtags like #NegroniWeek trending during the annual cocktail celebration, bringing fans together to share their own takes on this classic drink.

So whether you’re enjoying a hot summer evening or cozying up by the fire, there’s a Negroni variation that fits the mood. Dive into this refreshing world of mixology and discover your favorite twist! For more on the Negroni and its many forms, check out the original article on The Takeout.



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