I understand why people typically associate rum with warm weather, given that it’s often produced in tropical climates and enjoyed at beach bars or by poolsides. While I appreciate a classic rum and cola or a double Hemingway daiquiri, I’ve discovered that rum can also be delightful in the colder months.

Some of my favorite winter rum beverages include hot buttered rum or a variation of the Dark ‘n’ Stormy with ginger tea. However, the autumnal cocktail I enjoy the most is the Havana Negroni, a nuanced twist on the classic Negroni that beautifully balances bitterness and sweetness. The recipe is simple: mix one part Campari, one part sweet vermouth, and one part dark rum. Stir over ice and strain into a rocks glass filled with fresh ice, garnished with an orange peel if desired.

What I love about this concoction is its versatility. You can adjust the "one part" measurement according to the number of drinks you’d like to make. While the Campari should remain unchanged, the sweet vermouth can be selected based on your flavor preferences, ranging from the rich notes of Carpano Antica to the more traditional Dolin Rouge.

As for the rum, it’s crucial to use dark rum. Recently, I’ve been using Sonrisa Reserva, which is produced in Puerto Rico. This rum has a rich depth of flavor, offering notes of cacao, caramel, and pipe tobacco that harmonize beautifully in a Havana Negroni. This particular rum won a Gold Medal at the 2024 San Francisco World Spirits Competition and is aged for at least three years in used whiskey barrels, providing complex flavors comparable to high-end tequilas and whiskeys.

Sonrisa Reserva is distributed locally by Best Brands and is priced around $60, placing it alongside other premium rums in the market. I encourage you to indulge in a Havana Negroni this week, but perhaps stick to just one—after all, it’s a recipe that’s unapologetically strong on alcoholic content.