3/4 oz Campari
1/2 oz Old Monk Rum
1/4 oz Averna
1/4 oz Demerara Simple Syrup
2 dash Angostura Orange Bitters
1 dash Angostura Bitters
Stir with ice and strain into a coupe glass. Twist an orange peel over the top.
After a pair of drinks at Green Street, Andrea and I decided to catch a nightcap at Craigie on Main. When I asked bartender Ted Gallagher what he had been making lately that he has been excited about, he mentioned that Josh Taylor from Eastern Standard had been in earlier that evening and requested a Campari cocktail. Ted's description of the ingredients sounded intriguing so I gave him the go ahead to make me the same drink.