Negroni Riff: Tegroni

• 1¼ oz. Campari
• 1¼ oz. Cinzano 1757 Vermouth di Torino Rosso
• 1¼ oz. Bulldog gin
•  Infusion of black tea and spices
•  orange zest

Preparation

1. 1.

   Steep the tea infusion. After 1 minute, filter and place the leaves at the bottom of the teapot. Add the Campari, gin and vermouth, allowing to infuse for 1 minute. Add plenty of ice to the teapot and close. Mix by moving the teapot with a circular motion for 10 seconds. Garnish and serve.

2. 2.

   For the tea infusion, combine 1 tsp. Assam tea, 1 cinnamon stick (broken into pieces) and and a handful of dried rose petals.