Antigal Uno Recipe

Build and chill

Add the añejo rum, Campari, Antica (sweet vermouth), fresh lime juice, honey syrup, and orange bitters into a mixing glass or cocktail shaker.

Add ice

Fill the mixing glass with plenty of ice (about 6 standard ice cubes) so the drink chills quickly and dilutes to balance.

Stir

Stir the mixture briskly for 20–30 seconds (about 20–30 full strokes) until well chilled and slightly diluted. If using a shaker, give it a short shake (6–8 seconds) and then strain into a mixing glass with fresh ice to allow stirring — the goal is clarity and smooth texture.

Strain over large ice

Place one large ice cube in an old-fashioned glass. Fine-strain or double-strain the chilled cocktail from the mixing glass into the serving glass over the large ice cube to avoid small shards of ice.

Express the oils of the orange peel over the glass by holding the peel skin-side down above the cocktail and giving it a short, firm squeeze to release the citrus oils. Rub the peel around the rim of the glass, then drop it into the drink as a garnish.

Serve immediately. Sip slowly to enjoy the interplay of aged rum's warmth, Campari's bitter complexity, Antica's sweet aromatics, and the bright lift from lime and honey.