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Campari is currently my liqueur of choice – I love it over ice or mixed into a cocktail.

TORINO

3/4 ounce gin

1/2 ounce sweet vermouth

1/2 ounce campari

3/4 ounce lemon juice

1/2 ounce agave nectar

Combine all ingredients. Shake vigorously. Strain into a glass over ice. Finish with a splash of bitters.

Enjoy!

Recipe adapted from The Wall Street Journal, January 2011

topics.wsj.com/subject/R/recipes/3697‎

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