East India Negroni

How to Make the East India Negroni

Which rum is best for an East India Negroni?

Depending on your mood, any of the Dos Maderas line will mix well in an East India Negroni. The original recipe called for a lighter Rum but any medium or older cask aged Rum will pair well with the powerful aromas of bitter and sweet in this cocktail. The addition of the bitter element helps get the stomach juices flowing and therefore this cocktail can serve as an Apéritif or a Digestif.

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About Dos Maderas 5+3 Rum

Dos Maderas 5+3 Rum blends the lighter Baja Rum with the richer Guyana style and ages for 5 years in the Caribbean followed by 3 years in Jerez, Spain in Palo Cortado casks. The smooth character of the 5+3 is awash with pleasant vanilla, hazelnut, coconut and subtle maple. These attributes can add favorable complexity to your cocktail.

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About Dos Maderas 5+3 RUM

Dos Maderas 5+3 Rum blends the lighter Baja Rum with the richer Guyana style and ages for 5 years in the Caribbean followed by 3 years in Jerez, Spain in Palo Cortado casks. The smooth character of the 5+3 is awash with pleasant vanilla, hazelnut, coconut and subtle maple. These attributes can add favorable complexity to your cocktail.

Ingredients to make a Classic East India Negroni

2 oz. Dos Maderas 5+3 Rum

.75 oz. Williams & Humbert Solera Especial Dry Sack Sherry

.75 oz. Campari

East India Negroni Recipe - Step by step how to prepare a Classic East India Negroni

1.

Chill a Rocks glass

2.

Add all ingredients to your Mixing Glass

3.

Fill with cracked ice

4.

Stir with a long barspoon for 10 seconds

5.

Strain into your chilled glass over 1 large piece of ice

6.

Garnish with an orange peel, oils expressed over your drink at a 45 degree angle

History and origins of the East India Negroni

The nomenclature of the very modern and delicious East India Negroni isn’t shy about what it wants you to do. Both terms East India and Negroni direct your inner bartender savvy instincts into specific directions. East India refers to a style of sherry that is both blended with Oloroso & PX as well as aged in casks under specific temperature and climate conditions as to be reminiscent of travelling at sea for long periods. And the Negroni is cocktail canon. Any riff on a India Negroni must have an orange-bitter Amaro like Campari to balance the potency of its spirit base and spicy sweeter fortified wine component. Bartender-author Jim Meehan created this specific recipe in the fall of 2009 and while he is pretty keen on the Lustau East India Sherry for the mix, other similar in-character-type of sherry will also adapt well, including the 15 yr. average-aged Solera Especial Dry Sack edition from Williams & Humbert. And while he also published the recipe with a much lighter Rum, he also makes a point in suggesting possible go-to rum substitutions of more cask aged bottlings in the English style, perhaps possibly due to the Negroni’s gin origins.

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Tips for a Classic East India Negroni Cocktail

Tip 1: The original Negroni is Gin based but countless variations of this Bartender favorite are everywhere so feel free to experiment a little but try to keep in mind that the magic of a good Negroni is in its simplicity of only 3 ingredients.

Tip 2: Always use a fresh orange peel to maximize the aromas of orange oil as the garnish.

Tip 3: As an aromatic style cocktail, the only citrus addition to this cocktail or its variants should be in the form of a peel or a garnish.

Tips for a Classic East India Negroni Cocktail

Tip 1: The original Negroni is Gin based but countless variations of this Bartender favorite are everywhere so feel free to experiment a little but try to keep in mind that the magic of a good Negroni is in its simplicity of only 3 ingredients.

Tip 2: Always use a fresh orange peel to maximize the aromas of orange oil as the garnish.

Tip 3: As an aromatic style cocktail, the only citrus addition to this cocktail or its variants should be in the form of a peel or a garnish.

East India Negroni Variations and types

The most common riffs on an East India Negroni involve subbing in a different type of Amaro like Contratto Bitter or Luxardo Bitter for the Campari or subbing in a different base of Rum, oftentimes using a co-base light and dark approach. Generally speaking, the East India Negroni is really a subset of the original Negroni into the category of Rum Negroni. So variations are endless and everywhere.

Beachcomber Negroni

 In this version, from the former NY bar, Existing Conditions, a blend of light and dark rums are stirred with Campari, Dry Vermouth and a house made cinnamon-grapefruit cordial.

Described as a funky Rum Negroni, this variation subs in bitter Cynar for Campari to equalize the richness of Carpano Antica Vermouth and the hogo driven dark Jamaican Rum. Also of note is the addition of chocolate and orange bitters.

FAQ

The Negroni is so popular among bartenders and patrons alike that there is an entire Negroni week celebrated annually although it has moved around the calendar ranging from June to September. The next one will be September 13th -19th, 2021.

The essence of a Negroni is all about its harmony of bitter, sweet and strong. While probably one of the most easiest recipes to remember due to its equal parts ratio, (gin, sweet vermouth & Campari), when playing around with substitutions, proportions can acceptably vary as long as the balance stays true to spirit. Double-entendre intended.

Generally speaking, the spectrum of Rums will adapt well in this drink depending on the character you are looking for. Because the Dos Maderas Rums are Sherry Cask finished, they are a natural fit for this cocktail with its Sherried moniker.

The best glassware is a Rocks glass as this drink is typically served over 1 large ice cube.

While also created as an orange bitter amaro type aperitif, Aperol is much lighter and sweeter than Campari and your balance will be off considerably when mixing at the same proportions. If however, you enjoy much sweeter and less bitter cocktails, then Aperol might be an acceptable alternative.

Bartender Jim Meehan developed this recipe in the fall of 2009 and more recently included it in his 2017 tome, “Meehan’s Bartender Manual.”

Cocktails with Dos Maderas 5+3

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