Restaurants›4 Charles Prime Rib›Prairie Gin, Campari, Carpano Antica Sweet Vermouth Recipe

Prairie Gin, Campari, Carpano Antica Sweet Vermouth Recipe

Time8m

Serves1

Make Prairie Gin, Campari, Carpano Antica Sweet Vermouth Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail

2 oz dry gin (Plymouth, London dry or prairie-style wheat gin)3/4 oz Campari3/4 oz Carpano Antica Formula sweet vermouth2 dashes orange bitters1/4 tsp absinthe (for rinse)1/2 tsp barspoon simple syrup (1:1), optional3 pieces large ice cubes1 piece lemon peel or orange twist (garnish)

Method

Cocktail

Prepare glass

Chill a coupe or Nick & Nora glass by filling it with ice water and setting aside, or placing it in the freezer for a few minutes.

Rinse glass

Discard the ice water from the chilled glass. Pour the 0.25 tsp absinthe into the glass, swirl to coat the interior, then discard or pour out any excess so only a thin aromatic film remains.

Mix cocktail

Fill a mixing glass with the large ice cubes. Add 2 oz gin, 0.75 oz Campari, 0.75 oz Carpano Antica, 2 dashes orange bitters and the optional 0.5 tsp (barspoon) simple syrup if you prefer slightly softened bitterness.

Stir

Stir the mixture briskly for 20–30 seconds (about 20–30 rotations) until the mixing glass is well chilled and slightly diluted — the outside should become frosty and the drink reach approximately 10–15% dilution.

Strain and garnish

Double-strain (if you used cracked ice) or fine-strain if desired, into the absinthe-rinsed chilled coupe. Express the lemon peel or orange twist over the surface (pinch to release oils) and run it around the rim, then drop the twist into the drink.

Serve

Serve immediately. The balance is bright and bitter from the Campari, rounded and sweet from Carpano Antica, with herbal lift from the gin and the absinthe rinse. Adjust future batches by +/- 0.25 oz Campari or vermouth to taste.