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.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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2 comments:
Made this last night, and the flavors just wouldn't come together for me. It was successive waves of each ingredient: Martinique rhum, Campari, Averna, bitters on the end. I let it warm, thinking perhaps I'd over-chilled it, but it remained disparate.
Have you returned to this recipe?
Sorry it did not work out as well for you. I have not returned to it since I had it last summer.
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