About this Cocktail
Sunday-afternoon creation, post-brunch, reading the Times, sunlight filtering in through the avocado tree.
1 oz Chamucos blanco
3/4 barrel-aged Campari
3/4 Cocchi Torino sweet vermouth
1/2 fresh lemon
5 drops Brown's homemade orange bitters
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.)
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