Sunday-afternoon creation, post-brunch, reading the Times, sunlight filtering in through the avocado tree.
Shake and strain. Lemon peel garnish.
(I aged the Campari in the barrel-aging bottles made by Tuthilltown. If that's not handy, swap the blanco tequila for reposado.)
Kim Gooden, Nick Falk, Sara Rudder, Willett Distillery, Rob Knight, Jordan Fattal
By creating an account, I accept BarNotes Terms of Service and Privacy Policy
0 Comments