3/4 oz Campari
1/2 oz Velvet Falernum
1/2 oz Strega
3/4 oz Lemon Juice
Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a lemon peel.
A few Fridays ago, I decided to make a drink that I spotted first on ShakeStir called the Count's Swizzle. Seattle bartender Scott Diaz won the West Coast flash competition on that site for Negroni Week, and I was reminded of the recipe when he posted it on his blog, Shake, Strain, & Sip. Despite it having strayed from a Negroni save for the Campari, I was definitely intrigued!