Elliott Reibert, bar manager of Peridot in Ann Arbor, Michigan, plays up the tropical vibes of the Kingston Negroni and gives it a nuttiness and silky mouthfeel with a coconut oil fat-washed vermouth and Amontillado sherry blend. And instead of Jamaican rum, he uses Zacapa 23. “With [the aged rum’s] notes of vanilla and dried fruits, it seemed like the perfect foundation to work off of,” he explains. Rounded out with Campari’s bittersweetness, the cocktail is “well-balanced and unique. It’s just a seriously banging riff.”
Combine all of the ingredients in a mixing glass. Add ice and stir until well-chilled. Strain into the glass over a large ice cube. Express lime peel over the drink and discard the peel. Garnish…