Garnish:
Kalamon olives
How to make:
POUR the pepper-infused Campari, mandarin juice and chickpea water into a mixing tin, BLEND with a hand-held electronic whisk and pour into ice-filled glass. Top with the G&T float.
Special ingredient #1: Gin & tonic float: a mix of 50% dry gin and tonic water.
1 2/3 fl oz | Strucchi Red Bitter Liqueur (infused with red florina pepper) |
1 2/3 fl oz | Tangerine / Mandarin / Clementine juice (fresh juice) |
1/3 fl oz | Aquafaba (chickpea water) |
Top up with | *Special ingredient #1 (see above) |
Read about cocktail measures and measuring.
History:
Created by Yiannis Samaras in Greece for Campari.
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