Serves 4
This is our December aperitif at The Water House Project right now. We make one big batch which sees us through a week at a time and it doesn't do any harm leaving the alcohol to sit and infuse all those lovely christmassy flavours. So feel free to multiply this recipe to keep you in stock throughout the festive period.
75ml campari
1 cinnamon stick
3 cloves
2 bay leaved
3 black pepper corns
75ml red martini
75ml dry gin
75ml water
Warm the campari and spices on the hob to around 60°C and leave for an hour to infuse off the heat. Mix with the remaining liquids, strain the spices and serve chilled on ice.
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