blood of my enemies

1 oz Plantation 5 Year Barbados Rum
1 oz Punt e Mes
1 oz Amaro Montenegro

Stir with ice and strain into a Double Old Fashioned glass with ice. Garnish with a lemon twist.

Two Saturdays ago, I decided to make a drink I spotted in the OnTheBar app's drink database. It had just been entered by Erick Castro who has recently helped to open Boilermaker in Manhattan besides running Polite Provisions in San Diego. Overall, the recipe was reminiscent of a rum Negroni of sorts, and the name caught my attention for it was the same as another rum recipe created by Tony Iamunno at Stoddard's.
Castro's Blood of My Enemies offered a bright lemon oil notes to counter that of the rum's rich caramel aroma. The caramel continued on into the sip where it mingled with grape flavors and hints of tangerine. Finally, the rest of the rum came through on the swallow along with Amaro Montenegro's citrus notes and Punt e Mes' bitter complexity. In the end, the amaro and Punt e Mes combine to provide a different by comparable bitter signature to a rum Negroni's Campari.