Last night we used a light rum and Underhill-Lounge was correct - the darker rum adds a smoothness to the taste.
The recipe (page no. 133 in the Bartender's Guide):
1 1/2 oz Rum (Bacardi Select)
1 1/2 oz Dry Vermouth (Noilly Prat)
2 dashes bitters
Stir with ice and strain into cocktail glass.
We mixed the second cocktail with Myers Jamaican Rum. It was tastier than the Porto Rican Bacardi!
And it was another beautiful day in South Louisiana.
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