This version is another from my friend and incredibly talented Mixologist, Daniele Ziaco with the luscious addition of a little Saint Germain for elderflower tang.
Rules on ice and cocktails apply here: Ice really does make a difference. Try to use the biggest cubes available and always add more at the end after mixing – the colder the drink, the better it tastes and counter intuitively, more big ice cubes keeps the temperature lower for longer, slowing the melting and any diluting.
- 25ml gin
- 25ml Campari
- 25ml Red Vermouth (I like Antico)
- 10ml St Germain
- 1 edible flower and 1 orange wedge for garnish
Combine everything together and give it a stir.
Serve over ice and garnish
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on email@example.com