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Emilio Salehi, The Beehive | San Francisco, California
Emilio Salehi’s rum Negroni is elevated by two simple at-home upgrades: Venezuelan rum is fat-washed with coconut oil, and sweet vermouth gets a quick infusion of coffee. With a little preparation up front, this equal-parts cocktail delivers maximum flavor for minimum effort.
1 ounce coconut-washed Santa Teresa 1796 rum (see Editors’ Note)
1 ounce Martini Bitter
1 ounce coffee-infused Martini Rubino vermouth (see Editors’ Note)
Combine ingredients into a mixing glass, and stir with ice. Pour over a large cube and serve.
Coconut-Washed Santa Teresa 1796
750ml Santa Teresa 1796 rum
1 tablespoon high-quality coconut oil
8g shredded coconut
Add the bottle of rum to a large Mason jar or other non-reactive container. In a small saucepan over low heat, warm the coconut oil. Add the coconut shreds and toast until golden brown. Once the shreds are browned, immediately add the coconut mixture to the jar with the rum. Seal, place in a freezer, and allow to infuse overnight. The next day, the oil and shreds will have formed a solid cap on top of the rum. Pass the contents of the jar through a fine-mesh strainer lined with cheesecloth, and then once through a coffee filter to catch the smaller particulates. Discard the solids. If you’d prefer less coconut flavor, add a little bit of non-infused rum to dilute to taste.
Coffee-Infused Martini Rubino vermouth
750ml of Martini Rubino vermouth
45 g of coarsely ground coffee
Fill a non-reactive container with vermouth and add coffee grounds. Let rest overnight to infuse. Strain the coffee grounds through a fine mesh strainer or coffee filter. Bottle and refrigerate.
Order ingredients for this cocktail for delivery via Drizly.