This equal-parts blend served at the amaro-focused bar in D.C.’s The Wharf district uses the typical Campari, but makes unusual choices otherwise, using Edinburgh gin, a London dry gin made in Scotland, and Contratto Vermouth Rosso, a heritage vermouth brand from Turin. Bullseye.
- 1 ounce Edinburgh Gin
- 1 ounce Contratto Vermouth Rosso
- 1 ounce Campari
Garnish: orange twist
- Combine all the ingredients except the orange twist in a rocks glass filled with one large piece of ice.
- Stir until chilled, about 30 seconds.
- Express an orange twist over the drink and drop it into the glass.