3/4 oz Carpano Antica Sweet Vermouth
3/4 oz Campari
3/4 oz Lime Juice
1/2 tsp Rich Demerara Syrup (2:1)
Shake with ice and strain into a highball glass filled with fresh ice. Top with Fentiman's Ginger Beer, add a straw, and garnish with a lime wheel.
Saturday evening during Tales was the Imbibe Magazine happy hour that featured Citizen-Worcester's Dave Delaney and Teardrop's Dave Shenaut serving up the winning and runner up cover drinks, respectively. Unfortunately, Delaney's Charentes Shrub ran out before I got there; however, luckily Shenaut still had enough ingredients to make me his Souracher.