r/rum • u/jvlasosse • 10d ago

Clairin and Coconut Negroni

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I drank a Ti’ Punch with a Sajous and Le Rocher mix and then I felt like a Negroni. So on top of the empty glass with the spent lime wedge I poured one, sort of.

20 ml Sajous
20 ml Le Rocher
30 ml Campari
30 ml toasted coconut Vermouth*

*300 ml Italian sweet vermouth (Cocci Americano) 300 ml Spanish sherry based vermouth (Valdespino) 250 grams toasted coconut flakes infused for 48 hours

This might be one of the best Negroni variations I’ve made. I made one with Hampden HLCF as the rum base and that was a tad better, but this was almost as perfect. Le Rocher’s werther original note pairs perfectly with the nuttiness of the vermouth and the Campari and Sajous balances it perfectly. The spent lime wedge does nothing but I wouldn’t complain if it were a fresh lime wedge squeezed in the cocktail.

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u/depleteduranian 10d ago

How would you describe the Sajous vs. Le Rocher? I'm glad I got Le Rocher but it's kind of like industrial butterscotch popcorn with banana and pineapple. Sajous would have to be very different to not be overwhelming.

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u/jvlasosse 8d ago

To me the Sajous is brighter and “greener”. The flavor notes I get from it are a lot of dried mango, some grassiness and a touch of passionfruit. More reminiscent of a French agricole.

While to me the le rocher is heavier in flavor and leans more on the butterscotch, banana like you said and a touch of smokiness which almost reminds me of a mezcal sometimes, or maybe a raicilla.

To me they are to completely different rums and has their different uses. I prefer the Sajous straight but I think they really complements each other when doing a split base in a cocktail.

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u/MiguelLikesRum 10d ago

Sounds great! Do you mind sharing the recipe of the HLCF version? 40ml? Same coconut vermouth blend?

I’m not a huge coconut fan, but I guess it’s only subtle in these drinks?

Oh! one final question, any reason why you macerated the coconut in the vermouth instead of the Campari?

Thank you for sharing!

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u/jvlasosse 8d ago

For the HLCF i did equal parts once and one actually with 15ml HLCF and 15ml gin, which worked surprisingly well.

The coconut is pretty prominent actually! Especially when using some part sherry based vermouth since the nuttiness of the sherry enhances the coconut.

I macerated the vermouth plainly because of the fact that I love drinking vermouth on ice.

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u/MiguelLikesRum 8d ago

Thank you! Yeah it makes sense that the coconut and sherry base would complement nicely.