
From Imbibe Magazine·View original →
Add all the ingredients to a mixing glass followed by ice. Stir to chill and strain into the glass over a large ice cube. Garnish. Optional: Cacao-Infused CampariAdd 2 oz. of cacao nibs to 1 liter of Campari and let infuse for 72 hours. Afterward, strain and refrigerate. Will keep for 3 weeks in the refrigerator. In the cocktail recipe, swap out the Campari and chocolate bitters for the infused Campari.