1 oz Campari
1 oz Lemon Juice
3/4 oz Orgeat (BG Reynolds)
Shake with ice and strain into a Collins glass with ice. Top with crushed ice and garnish with an orange wheel.
Two Saturdays ago, I turned to the new issue of Imbibe Magazine (March/April 2015) and spotted the Chestnut Cup that seemed like a good conceptual transition from the Kingston Cup the day before. The recipe was attributed to Raul Yrastorza of the Chestnut Club in Santa Monica; perhaps the magazine recipe was an adaptation of the house one since the bar's menu also lists "bitters" as the fifth ingredient in the description.