Bitter Half Recipe

Chill glass

Place a rocks glass in the freezer for a few minutes or fill it with ice water while you prepare the drink to ensure the final cocktail stays cold longer.

Combine ingredients

Add 1.5 oz Campari, 1.5 oz chilled dry vermouth, 0.5 oz gin (optional), 2 dashes orange bitters, and 0.25 tsp simple syrup (if using) into a mixing glass or shaker tin.

Add ice

Fill the mixing glass with plenty of ice — enough to come near the top — to properly chill and dilute the mixture.

Stir

Using a bar spoon, stir the mixture for 20–30 seconds (15–20 full spoon rotations) until well chilled and slightly diluted. Stirring—not shaking—keeps the cocktail clear and silky.

Prepare glass

Discard ice or water from the chilled rocks glass. Place one large ice cube or sphere into the glass.

Strain

Strain the chilled cocktail over the large ice cube into the prepared rocks glass using a Hawthorne or fine strainer.

Express and garnish

Take an orange peel and hold it skin-side down over the drink. Give it a firm twist to express oils over the surface, then rub the rim briefly with the peel and drop it into the glass as a garnish.

Serve

Serve immediately. Sip slowly to enjoy the bittersweet interplay of Campari and dry vermouth, with brightness from the orange bitters and citrus oils.

If you prefer a slightly sweeter, less bitter drink, increase simple syrup to 0.5 tsp. To make a lighter session version, omit the gin and use equal parts Campari and vermouth as written.

If you don't have chilled vermouth, keep the mixture in the refrigerator before mixing or shorten stirring time and serve immediately to avoid warm vermouth.

Adjust bitters and garnish to taste — grapefruit peel can be used for a more bitter citrus note.