Negroni & AperitivoWinter

Kingston Negroni

Joaquín Simó, Death & Co., New York, 2009

The Kingston Negroni is navy-strength Jamaican rum, Campari and sweet vermouth in equal parts, stirred and served over a large cube with an orange peel. The rum brings funky overripe banana and molasses, and the Campari and vermouth tame it. A rum-forward Negroni for cold weather.

  • GlassRocks
  • MethodStirred
  • Ingredients3
Kingston Negroni

Ingredients

Making a batch?
Servings
Orange peelGarnish
Total volume—

Directions

  1. Stir all ingredients in a mixing glass with ice until well chilled.
  2. Strain into a rocks glass over one large cube.
  3. Express an orange peel over the drink.

ToolsJiggerMixing glassBar spoonJulep strainerRocks glass

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History

Joaquín Simó created the Kingston Negroni at Death & Co. in New York's East Village in late 2009, and it went on the menu in spring 2010. Swapping gin for a high-proof Jamaican rum turned the Negroni template into something richer and stranger, and it is now one of the best-known Negroni variations.

Making a batch? Scale it for a crowd, add dilution water, and see how many bottles to buy.
Quick sizes
How are you making it? ⓘ Batching includes dilution water. Pre-batched cocktails need added water to replace the melt from stirring or shaking. We use Jeffrey Morgenthaler's standard: 18% for spirit-forward drinks, 25% for shaken.

What you'll need to buy

Based on 750ml bottles (25.4 oz), rounded up.

Bottle math, generally

750ml bottle25.4 oz
2 oz pours per bottle12 cocktails
1.5 oz pours per bottle16 cocktails
1 oz =29.6 ml
This recipe per 750ml of spirit—

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