When introduced in the Rogue Cocktails book in 2009, the Campari “Martini” seemed like a software update from the future. It used three ounces of Campari, and zhuzhed it with a pinch of salt. At that time, not only was Campari seldom, if ever, treated as a base spirit (or a drink’s only spirit, for that matter); the use of salt as a means to enhance flavor and moderate bitterness was equally innovative. In his recipe notes, Maks Pazuniak instructs us to create a saline solution for optimal integration of the salt.