The Beauty Beneath

Rum, Chinato, Triple sec, Bitters
Stir, strain, cocktail glass. Orange twist garnish.
Cocktail summary
Created byJeffrey Morgenthaler, Clyde Common Portland OR
AuthenticityAuthentic recipe
Posted by
christina in tacoma's picture
christina in tacoma on 10/09/2011


christina in tacoma's picture

I finally opened my Vergano Americano so I could make this. Sadly, all I taste is rum and cointreau, which is a shame because the Chinato itself is delicious. Much wiser to make the Campari Swizzle (thank you Dan!), or just mix it with some gin and maybe a bit of lime.

Dan's picture

A bit sweet for my taste. The Vergano Americano is a touch mild-mannered. I added a 1/2 oz of lime (although maybe lemon would have better) and like it more.

christina in tacoma's picture

I haven't opened my bottle of Vergano Americano yet. I was hoping for a less expensive but equally good alternative to Cocchi Barolo Chinato- maybe this isn't it. I'll probably start with half the cointreau when I get to trying this, as that ingredient takes over pretty quickly for me. A little citrus does sound good too.

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