A magical combination that's surprisingly simple to make with a London Dry Gin, Chambord, Coffee-infused Vermouth and of course, Campari.
- Difficulty: Intermediate
In a mixing glass, add all your ingredients, fill with ice and give it a good stir (at least 30 seconds)
Strain over 1 large ice cube and garnish with raspberries.
Making the Coffee-Infused Vermouth is straight forward. In a mason jar, add 1/2 cup Cinzano Sweet Vermouth with 1/8 cup fresh Espresso Beans (whole). Let this sit at room temperature for 1 hour. Taste. If you want more coffee flavour, let it sit longer, just keep an eye on it. Strain, cover and let sit in the fridge for a maximum of 30 days. Psst that's because all vermouths should be refrigerated.