Vernis à Ongle

1 1⁄2 oz Haitian Rum, Barbancourt (15 year)
1 oz Bigallet China-China
3⁄4 oz Sweet vermouth, Dolin
1 Star anise
Instructions

Stir, strain, up, garnish with star anise

Cocktail summary
Created by
BoZone
Is of
unknown authenticity
Curator
Not yet rated
Average
4.5 stars
(10 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • A surprising but very well-put together drink.
  • Works with reducing China-China to 0.75 oz. Also works with Dubonnet subbing in for sweet vermouth.
Similar cocktails
  • The Hotel Room Temperature — Sweet vermouth, Rum, Orange Curaçao, Bitters, Orange peel
  • Stiletta — Tequila, Sweet vermouth, Campari
  • Cynarita — Blanco tequila, Campari, Cynar, Lemon peel
  • Kingston Negroni — Jamaican rum, Campari, Sweet vermouth, Orange peel
  • Slow Burn — Sweet vermouth, Mezcal, Tequila, Luxardo Bitter, Aperol, Kirschwasser, Salt, Lemon peel
  • Per Umberto — Trinidad rum, Cynar, Campari, Meyer lemon juice
  • Letters of Marque — Trinidad rum, Cynar, Curaçao, Galliano, Orange peel
  • The Italian Conquistador — Rum, Gran Classico, Cynar, Falernum, Orange peel
  • Crangroni — Gin, Cranberry Vodka, Campari, Sweet vermouth, Bitters, Orange peel
  • Trans-Europe Express — Speyside Scotch, Campari, Sweet vermouth, Herbal liqueur, Peychaud's Bitters, Orange bitters
Comments

Switching out the sweet vermouth for Punt e Mes makes for a more complex drink, as well as diminishing the tendency for the China-China to dominate. Either way, five stars.