Pickled walnut may sound like a curious choice of garnish. It adds a tannic, sweet and acidic element to this rum twist on the infamous negroni recipe.
- 25ml Pure Golden Rum
- 25ml Campari
- 25ml sweet vermouth
- Half a bar spoon of pickled walnut juice
- 5mm slice of pickled walnut
- Orange peel
- Ice cubes
Combine the rum, Campari, sweet vermouth and pickle juice in a chilled mixing glass, add ice cubes and stir. Strain into a tumbler filled with ice cubes or an ice block.
Twist the orange peel over the glass to release the aromatic oils and discard.
Garnish with the slice of pickled walnut.