Positano Recipe

Build and chill

Add gin, Campari, sweet vermouth and 2 dashes orange bitters into a mixing glass. Fill the mixing glass with ice (about 1 cup) and stir steadily for 20–30 seconds until well chilled and slightly diluted (aim for about 20–25% chill/dilution).

Strain

Double-strain the cocktail into a chilled old-fashioned glass (or coupe) over one large ice cube or neat, depending on preference. Set aside while you prepare the foam.

Dry shake

In a cocktail shaker, combine 1 oz aquafaba, 0.25 oz simple syrup, 0.125 oz fresh lemon juice, 0.125 oz orange liqueur (optional) and 2 drops Angostura bitters. Seal the shaker and dry-shake (no ice) vigorously for 20–30 seconds to aerate and build initial foam.

Wet shake and chill

Add 0.5 cup of ice to the shaker, seal, and shake vigorously for another 15–20 seconds to chill and stabilize the foam. This two-step shaking (dry then wet) creates a glossy, stable foam with good mouthfeel.

Strain foam

Double-strain the contents of the shaker into a small chilled vessel or directly over the cocktail. Use a fine mesh strainer if you want a silkier foam and to remove any large bubbles.

Top the cocktail

Gently spoon or pour the aquafaba foam onto the surface of the prepared Positano so that it forms a 1/2–3/4 inch (1–2 cm) layer. Let the foam settle for a few seconds.

Finish with bitters

Dot 2 small drops of Angostura bitters on the foam and use a toothpick or skewer to create a subtle pattern or swirl if desired. The bitters add aroma and visual contrast.

Express an orange peel over the cocktail to release oils, rub the peel on the rim, then drop it onto the foam or hang it on the glass. Optionally add a dried orange slice or twist as a secondary garnish. Serve immediately.