Built on a base of Campari and Maurin Quina, the Infernal Collins—with its slightly spicy kick from ginger syrup—reflects Zac Overman’s approach to the aperitif cocktail, which finds further expression throughout the drink menu at Seattle’s L’Oursin.
- 1 ounce Maurin Quina
- 1/2 ounce Campari
- 1 ounce ginger syrup
- 1 ounce lime juice
- soda water, to top
Garnish: candied ginger
- Shake all ingredients except for soda water with ice.
- Strain into a Collins glass over ice.
- Top with soda water and garnish with candied ginger.