Campari “Martini”

Maks Pazuniak | New York City

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.


Serving: 1

  • 3 ounces Campari
  • 3 ounces Campari
  • heavy pinch of salt, to taste (see Editor’s Note)
  • heavy pinch of salt, to taste (see Editor’s Note)

Garnish: orange peel

  1. Stir over ice and strain into a coupe. Garnish with an orange peel.
Editor's Note

To improve how the salt dissolves, make a tincture using 3 parts water to 1 part salt.