Love Letter To Campari Recipe

Combine

Pour 8 oz Campari into a clean jar with a tight-fitting lid. Add 4 oz hulled, halved fresh strawberries.

Infuse

Close the jar and let sit at room temperature for 12–24 hours, gently swirling once or twice to encourage extraction. Taste at 12 hours: the Campari should take on bright strawberry notes; for more intensity, wait up to 24 hours.

Strain and store

When the flavor is to your liking, strain the mixture through a fine mesh sieve or cheesecloth into a clean bottle, pressing lightly on solids to extract flavor but not pulp. Discard solids. Keep the infused Campari refrigerated and use within 2 weeks.

Chill: Place a coupe or martini glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Build and stir: In a mixing glass, combine 1.5 oz gin, 0.75 oz sweet vermouth, 0.75 oz strawberry-infused Campari, and 2 dashes chocolate bitters. Fill the mixing glass about two-thirds with ice.

Stir: Stir the mixture for 30–40 seconds (about 20–30 strokes) until well chilled and properly diluted (silky texture, cold to the touch).

Strain: Dump the ice or remove the chilling water from your glass. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne or julep strainer (and a fine mesh if you want no small ice chips).

Garnish: Express the oils of an orange twist over the drink, wipe the rim with the peel, and drop the twist into the glass. Using a microplane or fine grater, grate about 5 g (a light dusting) of 70% dark chocolate over the surface for a faint chocolate aroma and look. Serve immediately.