Rum negroni

I am new to the recent cocktail expansion but my tongue is a bit overwhelmed with the tongue pickling IPAs completely dominating some breweries. After seeing Bar Talks with Schumann I developed a thirst for a cocktail and thought after Campari and grapefruit in Buenos Aires and negronis in Jersey City that a rum negroni was in order.

The bartender mixed 1oz dark rum, 0.75 oz campari and 0.75 oz sweet vermouth and it was delicious, although an old fashioned glass would have been betted.

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