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Campino


1/2 OZ CAMPARI,
1/2 OZ DRY VERMOUTH,
1/2 OZ RED VERMOUTH,
1/2 OZ GIN,
2 DASHES CREME DE CASSIS,
CLUB SODA,
TWIST OF ORANGE PEEL

COMBINE INGREDIENTS IN SMALL TUMBLER AND FILL UP WITH CLUB SODA, STIR AND DECORATE WITH ORANGE TWIST




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.