Crimson Sour: A Low-ABV Holiday Cocktail

• 1 1/2 ozfull-bodied sweet (red) vermouth
• 3/4 ozfresh lemon juice
• 3/4 ozfresh blood orange juice
• 1/2 ozcacao nib Campari
• 1/2 ozvanilla syrup
•  _____________________
•  vanilla syrup
•  cacao nib Campari
• 25g cacao nibs
• 1(750 ml) bottle Campari
•  _____________________
• 500g simple syrup (1:1)
• 4g Tahitian vanilla extract
• 2g lactic acid
• 1 pinchkosher salt

Preparation

1. 1.

   Combine the sweet vermouth, lemon juice, blood orange juice, cacao-infused Campari, and syrup in a shaker. Add ice and give it a short shake. Strain into a double rocks glass over crushed ice. Top with more ice and snow-cone it. Garnish with a blood orange crescent and lemon wheel. Serve with a straw.

2. 2.

   Cacao Nib Campari Preheat the oven to 350°F. Meanwhile, fill a basin with water and set an immersion circulator to 130°F. Spread the cacao nibs in a single layer on a baking sheet. Toast until fragrant and dark brown, 3 to 4 minutes. Let cool. Combine with the Campari in a sealable, heatproof silicone bag, making sure to push out all the air. Once the circulator has reached the desired temperature, place the sealed bag in the water bath. Let cook for 2 hours. Once done, transfer the infusion to an ice bath until it reaches room temperature. Strain through a chinois. Rebottle and store in the fridge for up to 2 weeks.

3. 3.

   No sous vide? In a large sealable container, combine the cooled toasted cacao nibs with the Campari. Cover and let sit for 24 hours. Strain through a chinois.

4. 4.

   Vanilla Syrup In a medium bowl, combine the syrup, vanilla extract, lactic acid, and salt. Using a whisk, combine until the lactic acid and salt are dissolved. Store in a sealed container in the fridge for up to 4 weeks.