Place dried or thinly sliced fresh radicchio in a small jar. Cover with 100 ml high-proof spirit. Seal and shake, then let steep at room temperature for 6–24 hours, tasting occasionally. Strain through a fine mesh or coffee filter. Use 10–15 ml of this tincture to blend into 1 oz Campari to make a radicchio-infused Campari for this cocktail (or use 10–12 drops directly to Campari to impart bitterness/aroma). Store tincture refrigerated up to 2 weeks.

If preparing jasmine infusion (optional, do 10 minutes before mixing)

Make quick jasmine infusion

Steep 2 g jasmine tea in 30 ml hot water for 2–3 minutes to concentrate aroma. Strain and cool slightly. Combine 0.25 oz St. Germain (or other elderflower liqueur) with 5–10 ml jasmine infusion and reduce the liqueur amount accordingly to reach 0.25 oz total jasmine-flavored liqueur for the cocktail.

Cocktail assembly

Chill glass

Place a rocks glass in the freezer or fill it with ice and water to chill while you stir the cocktail.

Combine ingredients

In a mixing glass, add 1.5 oz pine gin, 1 oz Radicchio Campari (or Campari + 6–8 drops radicchio tincture), 1 oz Saison red vermouth, 0.25 oz jasmine liqueur (or St. Germain + jasmine infusion), and 2 dashes orange bitters.

Add ice and stir

Fill the mixing glass with large ice cubes. Stir gently but thoroughly for 20–30 seconds (about 20–30 revolutions) until the mixture is well chilled, slightly diluted, and beautifully integrated.

Prepare glass and garnish

Discard ice/water from the chilled rocks glass. Strain the stirred cocktail into the glass over one large clear ice cube (or a few large cubes). Express the orange twist over the surface to release oils, run the twist around the rim, and drop it into the drink. Lightly slap a small pine needle sprig between your palms to release aroma and place it standing in the drink or rested on the rim. If using a radicchio leaf, briefly wave it over a lighter to warm the oils (optional) and tuck it alongside the pine sprig for an additional bitter-vegetal aroma.

Serve

Serve immediately. Encourage the drinker to inhale the pine and radicchio aromas before the first sip to experience the layered botanical and bitter notes.