Chino Lopez Rum Cocktail | Rum and Vermouth Magic |

Chino Lopez is my barber. I know naming a drink after ones barber is odd, but he is a very cool barber and works really hard. Chino is so cool he deserves a drink named after him.  When I designed this cocktail I wanted something with a bit of a different flavor than the norm, and a bit bad a$$.  The addition of both sweet vermouth and benedictine lend a boozy earthiness to the drink.  Dash in some Fee Brothers Old Fashioned Aromatic Bitters, which are more cinnamon forward to balance the drink.  

If you are wondering why name a drink after a barber? That’s a different story, I prefer interesting barbershops.  Something from a movie, my last barber in Tampa was in an edgy hip hop style barbershop, more razor than scissor.  Chino is the owner of this Latin barbershop.  No one is safe from a ribbing, everyone gets a great haircut, this place is full of “chignon’s”, and I love going there.  

Enjoy the Chino Lopez, its worth the effort.  Here is a cut and paste for your happy hour menu:

Chino Lopez

White Rum. Sweet Vermouth. Benedictine. Aromatic Bitters.

Print Recipe

Chino Lopez

(1 votes, average: 5.00 out of 5)

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By Rick Britt – Serves: 1 Cocktail

Prep Time: 2 minutes

Ingredients

• 2 ounces of White Rum
• 1/2 ounce Sweet Vermouth
• 1/2 ounce Benedictine
• 1 Dash Fee Brothers Aromatic Bitters
• Orange Twist as Garnish

Instructions

1

Stir all with a generous portion of ice for 30 seconds

2

Strain into a chilled coupe

3

Garnish with orange twist

If you like this try our other cocktails: 

Negroni | Italian Summertime Treat |

Cucumber Cocktail | Cool, Refreshing and Addictive |

Really great cocktails are about balance, skill, and quality.  If you think about it that is parable for life, and certainly for cooking.  About 6 months ago my beautiful wife, daughter, and I went to Manhattan, and ended up at a high-end bar called “Death & Co”.   I fell in love, this was cocktail heaven.  My wife purchased their second recipe book for me called the “Cocktail Codex: Fundamentals, Formulas, Evolutions” when we got home.  I learned I knew almost nothing about making a fantastic cocktail.  The great news is it is not very hard to make great ones.  I just needed an honest guide and practice.  One caveat about this book; it is written by skilled bartenders for skilled bartenders.  They have ingredients we mere mortals may never make, but it is very informative.