Negroni Nirvana – Letting it all ride on double-zero

by KeithP on May 28, 2012

“When Irish eyes are …” … sorry, still thinking about our last attempt at Negroni bliss.  Any ways, we turn our collective attention back to the use of a rum/rhum.  Thus far,  we have encountered four recipes utilizing a rum (or a rhum) as the spirit base and after today we’ll have one additional recipe lined up that will also bring that spirit into play (for a grand total of six, rum/rhum-based Negroni variants).

As with most of our recipes covered in this series, a little random searching yielded pay dirt.  Today’s offering is an interesting take on the Negroni that has every base ingredient from the original recipe once again replaced.  Prior days of Negroni Nirvana have shown us how to use a rhum as the spirit substitute; we’ve seen blanc/bianco vermouth as a stand-in; and so too, recently, a Cynar-based Negroni recipe.  The Casino Soul has all three make their way into our mixing glass, get stirred a bit and then poured readily and quickly down our gullet.  The drink is a beautiful golden color in the glass and the flavor is as bright as the color.  My tasting notes lead with “am I tasting a Tootsie Roll?”  This drink has an almost candy like way about it with a nice herbal note in the middle and a lingering bitterness.  Quite a nice experience.

Casino Soul
Recipe sourced from Jason Wilson’s Washington Post article (on-line) from a drink originally created by Michael Treffehn of “Franklin Mortgage Investment Co.” (in Philadelphia, PA) and adapted by theSpeakista

•    1 1/2 oz aged rum (Neisson Rhum Agricole Eleve Sous Bois)
•    3/4 oz Cynar
•    3/4 oz blanc vermouth (Dolin Blanc was used)
Garnish: orange twist or none
Glass: chilled coupe or other cocktail glass
Tools: mixing glass, bar-spoon and julep strainer

Assembly: Add all of the ingredients to the mixing glass and stir for several minutes with plenty of cracked and non-cracked ice until well chilled (adding in additional ice as needed along the way) and strain into the serving glass. Garnish, sip and enjoy.

In keeping with our love of using rum in Negroni variants, we board a flight back to the “left coast” for another lush rum beauty.

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