Fruit Me Out

Natasha Bermudez, Llama San | New York, New York

photo: Lizzie Munro
Fruit Me Out Article Recipe

With her Fruit Me Out, Natasha Bermudez offers a spirited take on the union of a Kingston Negroni and Sbagliato, marrying fragrant berry preserves, bitter Campari and a Jamaican rum rich with notes of caramelized tropical fruit. She takes things into highball territory by topping it off with Fever-Tree Mediterranean Tonic Water, a delicate, aromatic mixer with a softer-than-usual bitter kick from using less quinine in the mix. “It has lasting bubbles and fresh-tasting ingredients,” says Bermudez. “It softens the dryness and adds a beautiful bittersweet note on your back- and midpalate.”

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Ingredients

Serving: 1

  • 1 ounce Campari
  • 1 ounce Campari
  • ¾ ounce Jamaican white rum, preferably Habitation Velier Forsyths WP 502
  • ¾ ounce Jamaican white rum, preferably Habitation Velier Forsyths WP 502
  • 1 barspoon fruit preserves, preferably Bonne Maman Four Fruits Preserves
  • 1 barspoon fruit preserves, preferably Bonne Maman Four Fruits Preserves
  • 2 ounces Fever-Tree Mediterranean Tonic Water, chilled
  • 2 ounces Fever-Tree Mediterranean Tonic Water, chilled

Garnish: orange twist

Directions
  1. Add the fruit preserves, Campari and rum to a mixing glass, then fill with ice.
  2. Stir until chilled.
  3. Fine-strain into a rocks glass filled with ice.
  4. Top with tonic water.
  5. Garnish with an orange twist.

Tagged: fever tree, tonic

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