Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making a palmetto cocktail, because I finally had to turn my A/C on, and hot weather calls for rum.
This cocktail is quite an old one, and equal parts of rum and vermouth make it very easy to remember. One and a half ounces of sweet vermouth may seem a bit heavy-handed, but trust me, it tastes nothing but balanced. It’s also one of the more elegant, fruit-free ways to enjoy your favorite rum, if you wish to let the spirit shine a bit more without pineapple and lime. (Though, it would be quite nice with Plantation pineapple rum.) To make it, you will need.
1 1/2 ounces dark rum (A good single barrel is great, but a nice blended rum works too. I would, however, avoid anything spiced, or anything that comes in a cannonball.)
1 1/2 ounces sweet vermouth
2 dashes orange bitters
Pour everything into a stirring glass or pint glass filled with ice and stir until everything is quite chilled. Strain into a coupe glass, garnish with nothing, and enjoy.
