Bitter Campari and softly sweet cacao merge seamlessly in this cocktail from ABV San Francisco. Ryan Fitzgerald recommends using a higher-proof whiskey for a the most balanced flavor.
2 oz. rye whiskey
½ oz. Campari
¼ oz. crème de cacao
2 dashes orange bitters
Tools: barspoon, strainer
Garnish: orange twist
Combine all the ingredients in a mixing glass with ice and stir to chill. Strain into a chilled glass and garnish.
Ryan Fitzgerald, ABV, San Francisco
Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.