This recipe appears in:Post-Thanksgiving Cocktail: The Violet Hour's After Coffee
This Campari-based drink from Toby Maloney of The Violet Hour in Chicago is a super-bitter cocktail designed to wake up your taste buds after a big meal.
- 1 1/2 ounces Campari
- 1 ounce Dolin Blanc Vermouth
- 1/2 ounce Smith & Cross Jamaican Rum
- 1/4 ounce Fernet Branca
- Fresh mint leaves for garnish
Combine Campari, vermouth, rum, and Fernet Branca in a mixing glass filled with ice. Stir until well chilled, about 15 seconds.
Strain into a rocks glass over a large piece of ice. Garnish with fresh mint.