The traditional Negroni cocktail is made with one part gin, one part vermouth and one part Campari and is garnished with an orange peel. Dating back to the early 1900s in Italy, the drink has taken on a number of forms over the years. Swapping whiskey for gin turns the drink into a Boulevardier. Or you can add Jenever instead of London style dry gin and you’ve got a Dutch Negroni. The Real McCoy version has rum as its foundation rather than gin, and adds Blood Orange Soda for a lighter, more refreshing cocktail than the original Negroni. I’m in love with Blood Oranges and put them in everything I possibly can when in season. When they aren’t readily available I’ve been known to resort to drinking blood orange soda. I was thrilled when I found this recipe combining two things I love – Real McCoy Rum and blood oranges. I posted another version of a Negroni a few years ago that I was served at The Corner Door Restaurant in Culver City. You can find it on my blog by clicking here. I might have to stage a battle of the Negronis in the Kaganoff Kitchen. I believe such a battle is known as a Win-Win.
Real McCoy Bridgetown Negroni (makes one cocktail)
- 1 ½ oz The Real McCoy 5 Year Aged Rum
- ½ oz Sweet Vermouth
- ½ oz Gran Classico or Campari
- 2 oz Blood Orange Soda (or more)
Shake first 3 ingredients with ice in a drink shaker. Pour over ice in an old fashioned glass. Top with blood orange soda to taste and stir gently.
For a smokin’ garnish, use a match to singe a slice of orange peel and top with a real maraschino cherry.