Bold and bittersweet, with rich coffee and bitter orange from the Campari, balanced by bright grapefruit, herbal rosemary, and juniper, finishing smooth and aromatic.
Ingredients
- 1oz Port of Entry Gin infused with rosemary, grapefruit, and lemon peel
- 1oz Campari infused with coffee
- 1oz sweet vermouth
Directions
- Add all ingredients into a mixing glass without ice.
- Add ice to the mixing glass so that there's more ice than liquid.
- Use a mixing spoon to carefully stir the cocktail for about 30 seconds.
- Add a square or sphere ice cube to your rocks glass and use a hawthorne strainer to pour your stirred cocktail into the glass.
- Peel a grapefruit once and hold the grapefruit peel with the skin side facing the drink, then pinch it to release the essential oils over the top of the cocktail. Rub the peel along the rim of the glass before dropping it in.
- Garnish with a rosemary sprig alongside the grapefruit peel.
Garnish
Expressed Grapefruit Peel, Rosemary Sprig
Bartender's Notes
Infused Gin: For every 1 cup of gin, use 3 lemon peels, 2 grapefruit peels, and 1 rosemary sprig. Let infuse for at least 12 hours before straining out.
Infused Campari: For every 1 cup of Campari, use 2tsp of coffee grounds. Let infuse for at least 12 hours before straining out.
Made with
Port of Entry Gin · $34.95
