[Recipe] 63 Degree North by Divy Chauhan

Divy Chauhan – one of the co-founders of Kuala Lumpur's JungleBird and recently back in London – created his "63 Degree North" back in 2013 for an interview to become a Wray & Nephew brand ambassador.  

This take of the Negroni takes it to a decidedly tropical direction, swapping gin for Wray & Nephew rum—known for its bold Jamaican funk and punchy tropical character.

Instead of vermouth, Divy brings in Aperol, adding a bright citrus note that rounds out the rum's intensity without losing its personality.

Ingredients:

30ml Wray & Nephew Rum

25ml Aperol

20ml Italian Amaro

Orange peel twist

Method:

Stir all ingredients in mixing glass, and then fine strain into a rock glass over a large ice block. Zest with orange twist.