Restaurants›Fat of the Land›Soju, Campari, Vermouth Recipe

Soju, Campari, Vermouth Recipe

Inspired by Fat of the Land
Time10m
Serves1

Make Soju, Campari, Vermouth Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail

Garnish

Method

Cocktail

1

Chill glass

Place a coupe or rocks glass in the freezer or fill with ice water to chill while you prepare the cocktail.

2

Combine ingredients

In a mixing glass or cocktail shaker, add 3 oz soju, 1 oz Campari, 1 oz sweet vermouth, and 2 dashes orange bitters. If you prefer a slightly sweeter, rounder drink, add 1/4 teaspoon simple syrup (optional).

3

Add ice

Add about 6 large ice cubes to the mixing glass (enough to chill and dilute properly).

4

Stir

Stir the mixture for 20–30 seconds with a bar spoon until well chilled and slightly diluted (the mixing glass should frost lightly). Stirring rather than shaking keeps the texture silky and preserves clarity.

5

Prepare glass

Dump the ice or remove the glass from the freezer. If using a rocks glass, you can add one large ice cube; for a coupe serve without ice.

6

Strain

Double-strain the cocktail into the chilled coupe or over the large ice cube in the rocks glass using a fine mesh strainer or Hawthorne/ julep strainer to catch small shards.

Garnish & Finish

7

Express the orange twist over the surface of the cocktail by holding it skin-side down and giving it a firm pinch to release oils, then rub the rim with the twist and drop it into the drink as garnish.

8

Serve immediately. The cocktail yields a balanced bittersweet profile with lower ABV thanks to soju, making it approachable and bright.