In Jim Meehan’s new book, “Meehan’s Bartender Manual”, we discovered a convincing Negroni variation with rum and sherry, which we would like to recommend to you today.
55 ml Compagnie des Indes Tricorne rum 20 ml Lustau East India Solera sherry 20 ml House Campari (4 parts Tuvè Bitter, 1 part Campari) Garnish: 1 Orange zest
Preparation: Stirred. Sprinkle with the orange zest.
The East India Negroni was created by Jim Meehan, co-founder of the PDT bar in New York. It was created in autumn 2009 and is, as the name suggests, a Negroni variant in which East India Solera Sherry from Lustau is used instead of vermouth. [1] An East India Sherry is a special historical sherry blend, but it has almost disappeared from the market. This sherry was matured on British East India Company ships on a voyage to the East Indies, exposed to the wave action and heat of the tropics. Today, this style is only offered by a few producers, and ship ageing is not used, it is imitated by other means. [3][4]
Jim Meehan devised this drink to show the variety of rums using an old classic, the Negroni. He uses the Banks 5-Islands rum in the original, and states that you could use a matured English-style rum instead, such as Appleton Reserve or Mount Gay Black Barrel.[1] However, we opted for the Tricorne from Compagnie des Indes. This rum by Florent Bouchet is, like the Banks 5-Island Rum, also a blended white rum, made from three different styles of rum, namely Rum, Rhum Agricole and Batavia-Arrack from Jamaica, Trinidad, Réunion and Indonesia. It is bottled in France without cold filtering or additives. [2] We like the Tricorne in this drink much better than the 5-Islands rum. The drink becomes more refined, it develops better and shows a beautiful finish.
Sources
Jim Meehan: Meehan’s Bartender Manual. ISBN 978-1-60774-862-5. New York, Ten Speed Press, 2017. Page 266.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 2. Seite 208. East IndianNegroni. 6 cl weißer Rum; 2 cl Luxardo Bitter / Campari; 2 cl East India Sherry; Garnitur: Orangenzeste.
2012 Gary Regan: The Negroni. Seite 95. East India Negroni. 60 ml Banks 5-Islands rum; 22,5 ml Lustau East India sherry; 22,5 ml Campari; garnish: 1 orange twist.
2014 Talia Baiocchi: Sherry. Seite 229. East India Negroni. 2 ounces Banks 5-Island rum; 3/4 ounce Campari; 3/4 ounce Lustau East India sherry; garnish: orange peel.
2015 Gary Regan: The Negroni. Seite 66. East India Negroni. 2 ounces Banks 5-Island rum; 1/4 ounce Lustau East India Solera sherry; 3/4 ounce Campari; garnish: 1 orange twist.
2017 Jim Meehan: Meehan’s Bartender Manual. Seite 266. East India Negroni. 2 oz. Banks 5-Island rum; 0,75 oz. Lustau East India Solera sherry; 0,75 oz. Campari; garnish: 1 orange twist.
55 ml Compagnie des Indes Tricorne rum
20 ml Lustau East India Solera sherry
20 ml House Campari (4 parts Tuvè Bitter, 1 part Campari)
Garnish: 1 Orange zest
Preparation: Stirred. Sprinkle with the orange zest.
The East India Negroni was created by Jim Meehan, co-founder of the PDT bar in New York. It was created in autumn 2009 and is, as the name suggests, a Negroni variant in which East India Solera Sherry from Lustau is used instead of vermouth. [1] An East India Sherry is a special historical sherry blend, but it has almost disappeared from the market. This sherry was matured on British East India Company ships on a voyage to the East Indies, exposed to the wave action and heat of the tropics. Today, this style is only offered by a few producers, and ship ageing is not used, it is imitated by other means. [3] [4]
Jim Meehan devised this drink to show the variety of rums using an old classic, the Negroni. He uses the Banks 5-Islands rum in the original, and states that you could use a matured English-style rum instead, such as Appleton Reserve or Mount Gay Black Barrel. [1] However, we opted for the Tricorne from Compagnie des Indes. This rum by Florent Bouchet is, like the Banks 5-Island Rum, also a blended white rum, made from three different styles of rum, namely Rum, Rhum Agricole and Batavia-Arrack from Jamaica, Trinidad, Réunion and Indonesia. It is bottled in France without cold filtering or additives. [2] We like the Tricorne in this drink much better than the 5-Islands rum. The drink becomes more refined, it develops better and shows a beautiful finish.
Sources
Recipes
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 2. Seite 208. East Indian Negroni. 6 cl weißer Rum; 2 cl Luxardo Bitter / Campari; 2 cl East India Sherry; Garnitur: Orangenzeste.
2012 Gary Regan: The Negroni. Seite 95. East India Negroni. 60 ml Banks 5-Islands rum; 22,5 ml Lustau East India sherry; 22,5 ml Campari; garnish: 1 orange twist.
2014 Talia Baiocchi: Sherry. Seite 229. East India Negroni. 2 ounces Banks 5-Island rum; 3/4 ounce Campari; 3/4 ounce Lustau East India sherry; garnish: orange peel.
2015 Gary Regan: The Negroni. Seite 66. East India Negroni. 2 ounces Banks 5-Island rum; 1/4 ounce Lustau East India Solera sherry; 3/4 ounce Campari; garnish: 1 orange twist.
2017 Jim Meehan: Meehan’s Bartender Manual. Seite 266. East India Negroni. 2 oz. Banks 5-Island rum; 0,75 oz. Lustau East India Solera sherry; 0,75 oz. Campari; garnish: 1 orange twist.
explicit capitulum
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