Right Hand
ClassicA rum Boulevardier with a thread of chocolate running through it.
Rich, bittersweet, and faintly like dessert without any sweetness to speak of. Aged rum's molasses and baking spice fold into Campari's bitter orange and the sweet vermouth's herbs, while chocolate bitters pull the whole thing toward a cocoa-dark finish. Deep and spirit-forward.
Ingredients
- 1.5 oz Aged Rum
- 0.75 oz Campari
- 0.75 oz Sweet Vermouth
- 2 dashes Chocolate Bitters
- Orange peel · optional garnish
Method
- 1
Add every ingredient to a mixing glass with ice.
- 2
Stir until well-chilled, about 20-30 seconds.
- 3
Strain into a chilled coupe.
- 4
Express an orange peel over the surface and drop it in.
The Story
The Right Hand is the rum sibling of Sam Ross's Left Hand, and like it comes out of the Milk & Honey and Attaboy circle of New York bartenders; it's generally credited to Michael McIlroy. The construction mirrors a Boulevardier — spirit, Campari, sweet vermouth — but swaps in aged rum and finishes with two dashes of chocolate bitters, the same trick that makes the Left Hand sing. Where the Left Hand is bourbon-warm, the Right Hand is darker and more tropical.
Recipe card
The whole recipe in one shareable image.
