Make the most of citrus season with this drink, implores Natasha David in her book Drink Lightly. Fresh blood orange is the star of the show: “Besides being glorious to look at, it is beautifully sweet and possesses an intoxicating, almost overripe, raspberry taste,” she says.
- 1 1/2 ounces full-bodied sweet vermouth
- 3/4 ounce fresh lemon juice
- 3/4 ounce fresh blood orange juice
- 1/2 ounce cacao nib Campari (see Editor’s Note)
- 1/2 ounce vanilla lactic syrup (see Editor’s Note)
Garnish: blood orange crescent, lemon wheel
- Combine all ingredients with ice, and give it a short shake.
- Strain into a double rocks glass over crushed ice. Top with more ice, mounding it like a snow cone.
- Garnish with the blood orange crescent and lemon wheel. Serve with a straw.
Cacao Nib Campari
25 grams cacao nibs
750ml bottle Campari
Spread the cacao nibs in a single layer on a baking sheet. Toast until fragrant and dark brown, 3 to 4 minutes. Let cool. Combine with the Campari in a large resealable container. Cover and let sit for 24 hours. Strain through a chinois, then bottle and refrigerate.
Vanilla Lactic Syrup
500 grams simple syrup (1:1, sugar to water)
4 grams Tahitian vanilla extract
2 grams lactic acid powder
1 pinch kosher salt
In a medium bowl, combine the syrup, vanilla extract, lactic acid powder and salt. Using a whisk, combine until the lactic acid and salt are dissolved. Refrigerate in a sealed container for up to 4 weeks. Makes about 2 cups.