Haiti Cocktail (Elvezio Grassi)

Name: Haiti Cocktail (Elvezio Grassi)
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 1 cocktail
Cuisine: Cocktail
Ingredients: 2 dash Angostura Bitters; 23 ml Amaro; 1 twst Lemon; 8 ml Campari; 23 ml Dry Vermouth; 15 ml Sweet Vermouth; 23 ml Demerara Rum

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Stir Amaro, Demerara Rum, Dry Vermouth, Sweet Vermouth with ice. Strain into a cocktail glass.

The Haiti Cocktail first appeared in "L'Heure du Cocktail" from 1929 but featured gin, Byrrh, and cassis. Elvezio Grassi included his own version of this drink in his 1936 cocktail collection, slightly modified here. His original recipe calls for a mix of Vermouth Torino, Campari, Ferro China Bisleri, Rhum Demerara, Dry Vermouth, and Angostura bitters. He suggests shaking the mixture and garnishing it with lemon peel. After experimenting, I recommend stirring instead of shaking and increasing the rum content as indicated in my recipe adjustments.

Method

Stirred

Glass

cocktail

Difficulty

Hard

Flavor Profile

Bitter

Citrus

Dry

Herbal