
From Imbibe Magazine·View original →
Combine all of the ingredients and stir with ice until well chilled. Strain into a glass holding a large ice cube, and garnish. Porcini-Infused CampariCombine 40 grams of dried porcini mushrooms with 1 liter of Campari in a large, sealable food-safe container and place in a sous-vide water bath at 125 degrees F for 2 hours. Alternately, place the container in a pan of hot (but not simmering) water over low heat on a stovetop and let infuse for 2 hours.