New Pal Recipe

Strawberry-infused Campari

Hull and roughly chop 1 cup fresh strawberries. Place strawberries in a clean jar and pour 1 cup Campari over them. Optionally add 2 tbsp neutral spirit to help extraction. Seal and store in a cool, dark place for 24–48 hours, swirling once or twice. Taste at 24 hours — when strawberry aroma and softer bitter notes are present, strain through fine mesh or coffee filter into a clean bottle. Label and refrigerate. Yield ~1 cup infused Campari.

Grilled Peach-infused Vermouth

Halve and pit 2 ripe peaches. Grill cut-side down over medium-high heat (or use a hot grill pan) until char marks form and peaches soften, ~3–4 minutes. Allow to cool, then chop and place in a jar. Pour 1 cup Bordiga Vermouth Bianco over the grilled peaches; optionally add 2 tbsp neutral spirit. Seal and let steep 12–24 hours (vermouth is delicate — shorter infusion preserves aromatics). Strain through fine mesh or cheesecloth into a clean bottle. Refrigerate and label.

Add 2 oz Knob Creek Bourbon, 0.75 oz strawberry-infused Campari, and 0.75 oz grilled peach-infused Bordiga Vermouth Bianco into a mixing glass.

If you prefer the cocktail slightly sweeter or brighter, add 0.25 tsp simple syrup and/or 0.25 tsp fresh lemon juice. These are optional—taste and adjust carefully; the infusions add fruit sweetness already.

Fill the mixing glass with plenty of ice. Stir briskly for 20–30 seconds (or about 15–20 full stir strokes) until well chilled and slightly diluted—this integrates the spirits and softens the edges.

Place a large clear rocks glass in the freezer briefly or add one large ice cube to the glass. Strain the chilled cocktail over the large ice cube.

Express the oils from a large orange peel over the drink by holding peel skin-side down about 3 inches above the surface and giving a firm squeeze, then rim the glass with the peel and drop it in.

Garnish with one grilled peach slice on the rim or floated on the ice for aroma and visual appeal.

Serve immediately.