The Diabolo is a sophisticated 1910s cocktail combining light rum, triple sec, and dry vermouth balanced with Angostura bitters and an orange twist. This spirit-forward aperitif delivers citrus depth with herbal complexity.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Stir with ice and strain into chilled cocktail glass.
Add orange twist.
Pre-batch the rum, triple sec, vermouth, and bitters; store chilled in a bottle for up to 2 weeks. Stir with ice and serve fresh with an orange twist—do not pre-dilute.
mixing glass · bar spoon · jigger · cocktail strainer · citrus peeler or channel knife
Yes—substitute with Cointreau, Curaçao, or another orange liqueur. Cointreau offers a drier profile; Curaçao adds more sweetness.
Use a white or silver rum with clean, neutral flavor (e.g., Bacardi, Havana Club). Avoid aged or spiced rums, which overpower the herbal vermouth.
Stir with ice and serve either up (chilled, no ice) or over one large ice cube to maintain temperature and minimize dilution.
Yes—combine rum, triple sec, vermouth, and bitters in a bottle and chill. Stir with ice and serve with fresh orange twist when ready; do not pre-dilute.
The expressed oils from the peel add bright citrus aroma and a subtle bitter note that complements the triple sec and vermouth balance.
