* Dash of rose water
* 1 1/2 ounces silver tequila
* 1/2 ounce Carpano Antica sweet vermouth
* 1 piece orange peel with some pith
* Dash of Campari

Swirl the rose water in a chilled cocktail glass and discard. Stir the tequila and vermouth in an ice-filled mixing glass and strain into the cocktail glass. Flame the orange peel over the surface of the drink and float it on top. Gently add a few drops of Campari to the surface.

This drink is… interesting. It’s made up of four things I wouldn’t have thought of using together on my own in any combination, and it makes for a curious result. The flavor is mostly tequila, with slight hints of floral, sweetness, and bitter. I had to fudge a bit, using añejo tequila instead of silver and substituting Martini and Rossi sweet vermouth for the Carpano Antica, so my results may not be what was intended. But while it certainly isn’t a bad drink, it’s also not one I’m likely to make again.

Recipe from The Art of the Bar.

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The Month in Cocktails: March, 2008

[…] I worked on acquiring a taste for Campari with the Venetian, which wasn’t bad, and the Rosebud, which was weird and not entirely good. I’ve still got a few more Campari recipes lined up so […]