Happy Campar - Documenting my Travels in Liquid Form
Although Negroni Week has ended, I had a fun time creating this Negroni rendition last week while on the road. Inspired by my travels to Hawaii and Seattle, pineapple juice and Falernum gives it a tropical twist, with of course using as much local spirits as possible. Cheers!
Happy Campar
1 oz Barrel-finished American-style Gin (OOLA was used in this recipe)
0.5 oz sweet vermouth
0.5 oz Campari
0.5 oz Hawaiian barrel-aged Honey Spirit (12th Hawaii Distiller's Reserve)
0.3 oz Falernum (BroVo was used in this recipe)
1 oz pineapple juice
0.25 oz lime juice
Ice
Orange peel to garnish
Instructions: add ingredients together and stir with a generous portion of ice. Strain into rocks glass with 1 large ice cube. Garnish with orange peel and enjoy!