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City Club Cocktail From The Wild Denver

For those bitter-averse cocktail drinkers, Anders Lehto, general manager of The Wild Denver, created this “stepping stone cocktail.” The raspberry syrup and egg white/aquafaba foam soften the bittersweet Campari. “It’s a bridge to enjoying that side of the cocktail world,” says Lehto.


  • 1 oz. vodka
  • 1/2 oz. Campari
  • 1/2 oz. Dolin Blanc Vermouth
  • 3/4 oz. raspberry syrup
  • 3/4 oz. fresh lemon juice
  • 1 oz. aquafaba or 1 fresh egg white (pasteurized if you like)
  • Tools:shaker, strainer, fine-mesh strainer
  • Glass:coupe
  • Garnish:dehydrated raspberry powder


Add all of the ingredients to a shaker and dry shake (no ice). Then add ice and shake again. Double strain into a chilled coupe. Garnish.

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