This recipe from Portland bartender Dave Shenaut is incredibly balanced and packed with flavor.
3/4 oz. Campari
3/4 oz. fresh lime juice
3/4 oz. rye whiskey (100-proof)
3/4 oz. Carpano Antica
1/2 tsp. rich Demerara sugar syrup (2:1; no heat)
Spicy ginger beer
Tools: shaker, strainer
Garnish: lime peel
Shake the first 5 ingredients with ice and strain into a Collins glass filled with an ice spear or large ice cubes. Top with ginger beer and garnish.
Dave Shenaut, Portland, Oregon