the rum diary

2 oz Brugal 1888 Rum (DonQ Gran Añejo)
1/2 oz Amaro Nonino
1/2 oz Aperol
2 dash Angostura Bitters

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.Two Thursdays ago, I selected Nico Martini's Texas Cocktails book from the drink book library shelves. There, I landed upon the Rum Diary crafted at Dallas' Atwater Alley, and it utilized the Amaro Nonino-Aperol combination made famous in the Paper Plane. However, without the citrus, it was closer to the Negroni variation the Marchessa and perhaps the Manhattan-like Linden Square. Here, the Rum Diary welcomed the senses with a lemon, rum, caramel, and orange bouquet. Next, caramel and orange on the sip converted into rum and bitter orange flavors on the swallow with a clove finish.