Often served before the meal as an aperitif, this classic cocktail is believed to have originated in Florence, Italy, in the early 1900s.
- Ice as needed
- 1 oz. gin
- 1 oz. sweet vermouth
- 1 oz. Campari
- 1 orange
In a tall bar glass or cocktail shaker filled with ice, combine the gin, vermouth and Campari. Stir, then strain into a small martini glass.
Using a vegetable peeler, remove a strip of orange peel about 1 inch wide and 2 inches long. Gently bend the peel slightly and carefully hold it over a flame for 2 seconds, then place in the cocktail. Be careful, as the citrus oils from the peel will flare. Serve immediately. Serves 1.
Recipe by Bourbon & Branch, San Francisco.