kingston negroni (toby maloney)

1 3/4 oz Planteray Stiggins' Fancy Pineapple Rum
1/4 oz Smith & Cross Rum
1 oz Carpano Antica Sweet Vermouth (Alessio)
1/2 oz Campari
1/2 oz Cynar

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist and a lemon twist. Two Thursdays ago, I decided to make a recipe that I had spotted in Toby Maloney and Emma Janzen's The Classic Cocktail Sessions book that was Toby's take on the Kingston Negroni which appeared in the book's Negroni variation section. To Joaquin Simó's tropical Negroni riff, Toby described, "I up the amount of booze (of course) and then lean into the dark brooding funky flavors of the Jamaican rum by plumping up the Campari with some of the artichoke-based Cynar." Toby's recipe joins the other Kingston Negroni riffs that I have made such as Paul McGee and Shelby Allison's Pineapple Kingston Negroni that included pineapple rum in with the Jamaican rum and Death & Co.'s Improved Kingston Negroni that swapped the vermouth and amaro to Punt e Mes and Zucca. This one is in the middle utilizing the pineapple rum split from the former and a change in bitter liqueurs from the latter. Once prepared, Toby's Kingston Negroni gave forth an orange, lemon, pineapple, and rum funk bouquet to the nose. Next, caramel and grape notes on the sip delved into funky rum, pineapple, bitter orange, and funky herbal flavors on the swallow.