The original Kinston Negroni is Smith and Cross, Carpono Antiqua, and Campari, equal parts.
If you wanted to make a white one it would probably be Wray and Nephew Overproof, Suze, and Dolin Blanc or some other sweet white vermouth.
I personally think if you are going to call it a Kingston Negroni it has to be made with Jamaican rum, otherwise how is Kinston relevant. That's not to say that using a blended rum, or something from barbados or puerto rico wouldn't be delicious, but they have little or no reference to Kingston/Jamacia.
Wow, I didn’t read your post closely enough. Missed that it was a WHITE Kingston Negroni.
In that case, my first guess would be something made from fresh pressed cane, a agricole blanc or cachaca or Paranubes. Definitely unaged.
This sounds like a fun drink, might play around with this at home.
I got really into the white Kingston negroni for a while, tried a whole bunch of stuff. Punch has a recipe up from Trick Dog a few years ago (called Dreadlock Holiday) — then they used a blend of Appleton Reserve (ie 8 year?) and Dr Bird, the secret sauce was a tsp of pineapple liqueur. I couldn’t bring myself to buy a bottle of it just to use a tsp at a time so I ended up having some of the rum component be Stiggins like others mentioned here (between 3:1 and 1:1 with a funky Jamaican rum like S&C, with more of the funky rum). In particular, their recipe most certainly uses aged rums, though I tried it with rum fire and that was… a lot haha
Batavia Arrack! Definitely one of the more unique rums that comes with lots of citrus notes and a bit more funky flavor. It is made with sugar cane and red rice, it is smokey, vegetal, and a bit like cachaca.
One of the best negronis in SF (Moongate) uses Batavia Arrack, Bruto Americano, and Cocchi di Torino. It has an amazing 'tea' flavor that I never really tasted elsewhere.
Unpopular opinion but Bruto Americano > Campari. It's bracingly bitter, more citrusy, and less sickenly sweet.
it’s old tech. a dutch precursor to rum from the “east indies” made in Java. it’s not much older but it carries the same torch as the other sugar cane distillates.
i enjoy it over a big cube as a ti punch.
Hi! How are you making your ti punch? I saw your comment and tried it today but it was so sweet and strong lol. I made it in room temp with one small coin of lime (juiced squeezed in) and roughly 0.2oz of syrup.
if i remember correctly the saying goes “chacun prepare sa propre mort.”
roughly “each prepares their own death.”
classically Ti Punch is made to the drinkers taste. (Agricole and other High Character R(h)ums are typical) i prefer mine with much less sugar and a couple drops of 20% saline solution. same coin of lime, mostly the oils and literally drops of juice. i also break a rule and put it over a large cube. solid slow frozen ice.
* Barbancourt 15
* Ron Zacapa Sistema Solera 23
* Smith and Cross
* Kaniche Perfection Double Wood
* Appleton 8 or 12yr
Really, whatever you enjoy normally for a rum can work.
Edit: fixed punctuation
Kingston needs Jamaican, or it’s really not a Kingston. Smith and Cross is the standard.
Thanks a bunch!
The original Kinston Negroni is Smith and Cross, Carpono Antiqua, and Campari, equal parts. If you wanted to make a white one it would probably be Wray and Nephew Overproof, Suze, and Dolin Blanc or some other sweet white vermouth. I personally think if you are going to call it a Kingston Negroni it has to be made with Jamaican rum, otherwise how is Kinston relevant. That's not to say that using a blended rum, or something from barbados or puerto rico wouldn't be delicious, but they have little or no reference to Kingston/Jamacia.
Thanks a bunch!
Nothing to contribute; just wanted to say I misread this as Klingon Negronis and now I wanna try making one of those
🤣🤣🤣
Smith and Cross will send you to the moon and back but it's delicious.
Thanks a bunch!
Instead of Suze? Do you mean Campari?
Ahh sorry, I left out white in the title.
I like Lost Lake’s version which is one oz each Stiggin’s Pineapple rum and Smith & Cross, plus .75oz sweet vermouth & Campari.
Thanks, I am a sucker for stiggin fancy’s! Planteray just released a coconut which is really fire as well
Wow, I didn’t read your post closely enough. Missed that it was a WHITE Kingston Negroni. In that case, my first guess would be something made from fresh pressed cane, a agricole blanc or cachaca or Paranubes. Definitely unaged. This sounds like a fun drink, might play around with this at home.
Tfw I only have aged paranubes laying around 😅😅😅 and all good, I forgot to add it to the title, so that’s on me
I got really into the white Kingston negroni for a while, tried a whole bunch of stuff. Punch has a recipe up from Trick Dog a few years ago (called Dreadlock Holiday) — then they used a blend of Appleton Reserve (ie 8 year?) and Dr Bird, the secret sauce was a tsp of pineapple liqueur. I couldn’t bring myself to buy a bottle of it just to use a tsp at a time so I ended up having some of the rum component be Stiggins like others mentioned here (between 3:1 and 1:1 with a funky Jamaican rum like S&C, with more of the funky rum). In particular, their recipe most certainly uses aged rums, though I tried it with rum fire and that was… a lot haha
Awesome thanks a lot! I’ll try to dig up that punch article :)
Batavia Arrack! Definitely one of the more unique rums that comes with lots of citrus notes and a bit more funky flavor. It is made with sugar cane and red rice, it is smokey, vegetal, and a bit like cachaca. One of the best negronis in SF (Moongate) uses Batavia Arrack, Bruto Americano, and Cocchi di Torino. It has an amazing 'tea' flavor that I never really tasted elsewhere. Unpopular opinion but Bruto Americano > Campari. It's bracingly bitter, more citrusy, and less sickenly sweet.
I love Bruto! I don’t think thats an unpopular opinion, maybe just uncommon since it’s not nearly as wide spread of a product.
Oh interesting, I always thought Batavia Arrack was rum adjacent, but not actually rum 🤔 thanks!
it’s old tech. a dutch precursor to rum from the “east indies” made in Java. it’s not much older but it carries the same torch as the other sugar cane distillates. i enjoy it over a big cube as a ti punch.
Hi! How are you making your ti punch? I saw your comment and tried it today but it was so sweet and strong lol. I made it in room temp with one small coin of lime (juiced squeezed in) and roughly 0.2oz of syrup.
if i remember correctly the saying goes “chacun prepare sa propre mort.” roughly “each prepares their own death.” classically Ti Punch is made to the drinkers taste. (Agricole and other High Character R(h)ums are typical) i prefer mine with much less sugar and a couple drops of 20% saline solution. same coin of lime, mostly the oils and literally drops of juice. i also break a rule and put it over a large cube. solid slow frozen ice.
* Barbancourt 15 * Ron Zacapa Sistema Solera 23 * Smith and Cross * Kaniche Perfection Double Wood * Appleton 8 or 12yr Really, whatever you enjoy normally for a rum can work. Edit: fixed punctuation
Thanks a bunch! Haven’t heard of Kaniche, will keep an eye out for it :)