St. Agrestis · Cocktail library
Right Hand
A stirred aged-rum, sweet vermouth and Campari cocktail from Milk & Honey.
Go to the recipe ↓Mickey McIlroy created the Right Hand at Milk & Honey in New York as the aged-rum drink in a series of Hand cocktails. Sam Ross's bourbon Left Hand is its counterpart, and the Right Hand reads as a rum-based relative of the Negroni. The two versions below differ in rum pour, bitters and garnish. Nicole Lebedevitch's Right Hand from Yvonne's in Boston is a separate bourbon, apple brandy and Suze drink with the same name.
Punch: Milk & Honey spec
Contains alcohol
Ingredients
Original recipe quantities.
See the proportions
Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.
Method as published
- Add the aged rum, sweet vermouth, Campari and chocolate bitters to a mixing glass with ice.
- Stir until chilled.
- Strain into a coupe.
Garnish Orange twist
Recipe source: PUNCH ↗
Cocktail Virgin: three-rum version
Contains alcohol
Ingredients
Original recipe quantities.
See the proportions
Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.
Method as published
- Stir the rums, sweet vermouth, Campari and Bittermens Mole Bitters with ice.
- Strain into a cocktail coupe.
Garnish Cherry
- The aged-rum line is split among Privateer Navy Yard, Old Ipswich Tavern Style and Ryan & Wood Folly Cove, as listed.
Recipe source: cocktailvirgin.blogspot.com ↗
Punch's measure or Cocktail Virgin's
Punch credits its version to McIlroy. It has the larger rum pour, chocolate bitters and an orange twist. Frederic Yarm at Cocktail Virgin made his version after finding the drink in Sasha Petraske's Regarding Cocktails. It uses less rum and more dashes of Bittermens Mole Bitters, names Cocchi as the sweet vermouth, and finishes with a cherry. The recipe line calls for aged rum, and the blend of three Massachusetts rums was Yarm's own choice.