In short, this was not a good drink. Rather than complementing each other, the rum and vermouth seemed to maintain their worst aspects. The harsh herbal character, almost savory, of the vermouth did nothing to combat the rum's heavy, chemical feel.
I had a feeling this one was going to be rough so I cut up a lime, thinking it would help, since of course rum and lime go together like funny hats and the Pope. It wasn't enough, though. The addition of lime just made it taste like the same mess, plus lime. Some other samplers hunted around the kitchen for extra additives, and threw in some ginger and sugar, and reported that that helped.
OF COURSE it helped! You can add ginger and sugar to anything, and it will taste marvelous. That proves nothing at all. I don't care how miserable your booze is- if you top it off with a generous layer of ginger ale, it will be imminently palatable. That doesn't prove anything. You add all this stuff, and you're essentially saying, "Hey, if you make this into a totally different drink, it tastes fine." Yes, well.
Skip this one. And, while you're at it, skip anything whose recipe is just some kind of liquor and dry vermouth because it's almost certainly undrinkable. There. I said it. Do whatever you must, vermouth lobby. I can take your fury. I've seen worse.
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