Newer Iberia {a campari rum cocktail}

My goal for this cocktail was to use Original Red Tabasco is something other than a Bloody Mary. Not that there’s anything wrong with that, I just wanted to do something different. Something that could be considered dessert instead of brunch. I realize that sounds strange, but it works in this campari rum cocktail. Trust me.

Newer Iberia : a campari rum cocktail with Tabasco porter syrup : onemartini.com

The idea for this drink started with a dessert I had in Louisiana. It was whipped Mexican chocolate with Original Red Tabasco and crispy chocolate. I don’t remember much about it other than it was delicious, it had a little bit of spice and it was dessert. So, I set out to somewhat recreate it in cocktail form. Starting with a Tabasco porter syrup. Yeah, you want to make it. Now.

Newer Iberia : a campari rum cocktail : onemartini.com

Once the syrup was done, I had to come up with a cocktail recipe. And quick, or else the syrup was going to disappear along with a bowl of vanilla ice cream. So, I played around with a variation of the Coffeed Negroni recipe featured in Imbibe Magazine. Demerara rum, Campari, Punt E Mes and coffee liqueur. I traded the coffee liqueur for my Tabasco porter syrup and switched up the ratios of ingredients a little.

Newer Iberia : a campari rum cocktail recipe : onemartini.com

It was good. So good in fact I might have made a second one. It was my dessert after all.

Newer Iberia
 
Serves: 1
Ingredients
  • 1 ounce Demerara Rum (I used Skippers)
  • 1 ounce Campari
  • ¾ ounce Punt E Mes
  • ½ ounce Tabasco porter syrup**
  • Lemon peel for garnish
Directions
  1. Add all ingredients except peel to a mixing glass and fill with ice.
  2. Stir and strain into a rocks glass with a large ice cube.
  3. Garnish with a lemon peel.
  4. **To make the Tabasco porter syrup:
  5. Combine a 12 ounce bottle of porter beer, ½ cup brown sugar, ¼ cup cacao nibs and ½ vanilla bean scraped into a medium saucepan over medium high heat. Stir occasionally until the mixture just starts to boil. Reduce heat to low and simmer for 30 to 35 minutes, it should reduce down by almost half. Remove from heat, let cool and strain. Stir in ½ teaspoon Original Red Tabasco. Transfer syrup to a glass bottle and store in the fridge until ready to use.

Want more just like this? Subscribe to our newsletter and you’ll get the latest buzz delivered directly to your inbox!

Cheers!

Note: This is a sponsored post. All thoughts, opinions, recipe and images are my own.

Related Posts Plugin for WordPress, Blogger...
Print Friendly
The following two tabs change content below.
Jessica Torres is the chief cocktail creator here at One Martini. Outside of the internet, she works at DEATH & TAXES (a bar) and midtown eats (a restaurant) in Reno, Nevada. When not working, Jessica can be found working out, spending time with her family or attempting to nap. Subscribe to our newsletter to get all of the latest cocktail creations delivered directly to your inbox.

Latest posts by Jessica Torres (see all)

Filed under: Cocktail Recipes, Other Cocktail Recipes
0 comments… add one

Leave a Comment

Rate this recipe: