East India Negroni recipe
This drink, from Jim Meehan of PDT in New York, really began with the rum. More specifically, it began with Joseph Banks, the eighteenth-century naturalist and botanist and Captain Cook’s sidekick on his first voyage.
The 5-Island rum used in this drink is a tribute to Banks and Cook’s maiden voyage of 1768-71, as is the East India, an old-school style of sherry that was originally matured in the same way as early madeira (via tumultuous sea voyage on masted ships).
‘The rum takes its namesake from a dude who would’ve been on the same ship that the East India sherry would’ve travelled in,’ says Meehan. The interplay of the subtle funk of the rum with the raisin-y woodiness of Lustau’s East India sherry makes for a cocktail that drinks like a Negroni best consumed near the equator.
Experiment with similar substitutes if you can't find the precise ingredients.
Ingredients
- 60 ml Banks 5-Island rum
- 22 ml Campari
- 22 ml Lustau East India sherry
- 2.1 fl oz Banks 5-Island rum
- 0.8 fl oz Campari
- 0.8 fl oz Lustau East India sherry
- 0.3 cup Banks 5-Island rum
- 0.1 cup Campari
- 0.1 cup Lustau East India sherry
- 1 strip of orange zest
- 1 strip of orange zest
- 1 strip of orange zest
Details
- Cuisine: American
- Recipe Type: Drink
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 0 mins
- Serves: 1
Step-by-step
- Pour all the ingredients except the garnish into a mixing glass, then add ice.
- Stir and strain into a rocks glass with one large ice cube. Garnish with the orange zest.
Recipe extracted from Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes by Talia Baiocchi. Photography by Ed Anderson. Published by Jacqui Small (£20).
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