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Ingredients
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Cocktail
Garnish & service
Optional (chill/prep)
Method
Cocktail
- 1
Measure
Measure 1 oz Tanqueray Gin, 1 oz Campari, and 1 oz sweet vermouth with a jigger so all three spirits are equal parts.
- 2
Build in mixing glass
Add the measured gin, Campari, and sweet vermouth into a mixing glass or shaker filled about two-thirds with ice.
- 3
Stir
Stir gently with a bar spoon for 20–30 seconds (about 15–20 full turns) until the mixture is well chilled and slightly diluted. Aim for a cold, glossy appearance and a dilution that softens the alcohol edge.
- 4
Prepare glass & ice
If serving on the rocks: place a large ice cube or 2–3 large cubes into an old-fashioned glass. If serving up: discard ice from the chilled glass and strain into it.
- 5
Strain
Strain the stirred cocktail over the ice in the old-fashioned glass (or into the chilled coupe if serving up) using a hawthorne or julep strainer.
Garnish & finish
- 6
Express orange oil
Take one piece of orange peel and hold it skin-side down over the drink. Gently fold or give a firm twist to the peel to express the oils over the surface of the cocktail.
- 7
Garnish
Rub the rim of the glass with the orange peel, then drop the peel into the drink or rest it on the rim as garnish.
- 8
Serve immediately while cold. Optionally provide a stirring straw so the drinker can re-stir as it dilutes.