Alex Negranza’s Slick Watts
From Imbibe Magazine·View original →
rocks
Ingredients
- 1 1/2 ozbourbon
- 3/4 ozsweet vermouth (such as Cocchi Vermouth di Torino)
- 1/4 ozCampari
- 1/4 ozcrème de mure
- 1dash Peychaud’s bitters
Preparation
- 1.
Stir all of the ingredients with ice to chill, strain into an ice-filled glass, then garnish.