Solear Aged 3 Months Negroni Recipe

Cocktail

1. 1

   Prepare fruit purée (if using fresh blackberries)

   If you are using fresh blackberries rather than store-bought purée, place 6–8 fresh blackberries in a small bowl or jar. Muddle or mash them thoroughly, then press through a fine mesh strainer into a small container to yield about 0.5 oz of blackberry purée. Discard seeds and solids. Chill until ready to use.

2. 2

   Mix the cocktail

   Add 2 oz Solear 3-month aged rum, 1 oz sweet vermouth, 1 oz Campari, 0.5 oz blackberry purée, 0.5 oz fresh lime juice, 0.25 oz simple syrup (use only if you prefer slightly sweeter balance), and 2 dashes Angostura bitters into a cocktail shaker.

3. 3

   Add ice and shake

   Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until well chilled and slightly diluted. The shaking helps integrate the fruit purée and brightens the citrus.

4. 4

   Strain

   Double-strain the mixture through a fine mesh strainer into a rocks glass over a large ice cube or into a chilled coupe if preferred. Double-straining removes blackberry seeds and pulp for a silky texture.

5. 5

   Garnish and finish

   Express a lime twist over the drink to release oils, run it around the rim, and drop it in. Skewer a fresh blackberry and rest it on the glass or float it on top. Optionally give one short rinse of Angostura bitters on the foam/top for aroma (if present).

6. 6

   Serve

   Serve immediately. Sip and note the interplay of the planteray (plant-forward) rum base with the bitter Campari, sweet vermouth, tart lime, and fresh blackberry notes that round and brighten the classic Negroni structure.