I made this drink (not to be confused with the Diablo cocktail) for the first time this weekend, at tails when I had the rare opportunity to use Cruzan light rum – a liquor I have never tried otherwise. I’ve had this recipe on the back-burner for a little while now, as I was unsure whether to attempt replacing the Cruzan with my utility rum, Bacardi Superior (something I’ll have to try soon – probably will be just as good).

I was a little worried that it would generate a weird, harsh mix of competing flavors. I was very pleasantly surprised by how it turned out: a soft rum taste, very well-balanced by hints of orange and bitters. This drink was indeed a total delight (although certainly to be handled with care – it packs quite the punch). As a female friend said after a small taste, “I can definitely tell that it’s mostly liquor, but at the same time it’s so yummy!”

I made it with inexpensive triple sec, so I would imagine that if you have Cointreau lying around, it’ll be even more crisp.

Definitely get this guy nice and cold with a few good stirs or a light shake over ice. Chill your glass if you can. You can sip on this drink for a while to enjoy the great flavor without overdoing yourself. If you’re looking to have the taste but not the punch, try making a smaller serving of this drink: 4:1:1 rum to vermouth to Cointreau, and just a single dash of bitters.

In addition to the great flavor combination, this drink is an unusually light, clear color. With the rum, vermouth and Cointreau all being clear liquids, the bitters turn this drink a nice shade of gold that really stands out in a cocktail glass. Because most drinks that have a color are dark, it’s nice to find something so aesthetically pleasing that tastes delicious too!

The Diabolo:

2 oz Cruzan Estate light rum (or other light rum)
1/2 oz dry vermouth
1/2 oz Cointreau or triple sec
2 dashes Angostura bitters

Stir or shake lightly with ice, and strain into a cocktail glass. Garnish with a twist of orange peel.