Campari and citrus is a natural pairing, and this bubbling beaut finds its match with a simple kumquat purée and a splash of tarragon syrup.
1 oz. Campari
1 oz. kumquat purée (blend together 3-4 kumquats, skin on, with a splash of water until smooth and fine-strain before using)
1/2 oz. fresh lemon juice
1/2 oz. tarragon-infused syrup (steep two tarragon sprigs in 1 cup of hot 1:1 simple syrup for 15 minutes, strain before using)
2 1/2 oz. sparkling water
Tools: shaker, strainer
Garnish: fresh mint sprig
Combine all ingredients, except the sparkling water, and shake with ice. Strain over fresh ice into a highball glass, top with the club soda, give a stir and garnish.
Bryan Dayton, OAK at Fourteenth