Korean Americano Recipe

Prepare fig-infused Campari

Combine 4 oz Campari and 6 halved dried mission figs in a clean jar with a tight-fitting lid. Seal and let infuse at room temperature for 6–12 hours (for a pronounced fig flavor) or up to 24 hours for deeper sweetness. Gently shake the jar once or twice while infusing.

After infusion, strain the Campari through a fine mesh strainer or cheesecloth into a container, discarding (or reserving for cocktail garnish) the softened figs. Measure out 2 oz of the fig-infused Campari for each cocktail and refrigerate the remaining infusion for up to 2 weeks.

Build the drink

Fill a highball glass or Collins glass with 3–4 large ice cubes. Add 2 oz fig-infused Campari, 1 oz Carpano Antica vermouth, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup into a mixing glass with ice.

Stir and strain

Stir the mixture in the mixing glass for about 15–20 seconds until well chilled and slightly diluted. Strain the mixture into the prepared highball glass over the ice.

Top and finish

Top the cocktail with about 3 oz chilled Topo Chico (or other sparkling mineral water). Give the drink one gentle stir to integrate the bubbles and aromatics without losing effervescence.

Express a lemon twist over the glass to release oils, then rub it on the rim and drop it in. Garnish with a dried fig slice or fresh fig wedge on the rim or on a cocktail pick. Serve immediately.