1¼ ounces Espolón Reposado Tequila
1 ounce Campari
¾ ounce sweet vermouth
1 pinch vanilla fleur de sel
Piña colada air
To a mixing glass filled with ice, add all ingredients. Stir to dissolve salt. Strain into a rocks glass with a big rock. Garnish with piña colada air.
Cacao-Washed Cognac, Vermouth Blanco, Campari, Calvados, Orange | Bartender Kyton Blair of Roquette
Strawberry-Infused Campari, Italicus, Tomato Water, Soda Water | Bartender Gabriela Holzer of Thyme Table
Bourbon, Sweet Vermouth, Campari, Coffee Liqueur, Cocoa Bitters, Orange | Bartender Jeffrey Siefer of Prosperity Social Club
Campari, Vermouth, Strawberry Greek Yogurt, Strawberry-Peach Cordial, Frozen Peach | Bartender Rensel Cabrera of The Sylvester
Rum, Whiskey, Lemon Sherbet, Pineapple, Campari, Nutmeg | Bartender Patty Dennison of Grand Army Bar
Dry Gin, Clarified Pineapple, Strawberry Campari, Grapefruit Liqueur, Lemon-Lime Oleo Saccharum, Watermelon Soju | Bartender Daniel Dameron of Alley Cat Lounge
Pepperoni-Infused Gin, Sweet Vermouth, Campari | Bartender Jesse Hedberg of Pizza Marvin
Dark Rum, Jamaican Rum, Pineapple Liqueur, Pineapple Juice, Coconut Cream, Campari, Lime Juice, Demerara Syrup | Bartender Jason Calvanese of Sousòl
Yoichi Single Malt Whisky, Campari, Carpano Antica, and Coffee | Bartender George Kaiho of Jettison
Banana Justino Whiskey, Pernod, Campari, Sweet Vermouth, Chocolate Bitters, and Angostura Bitters | Bartender Austin Hennelly of Majordōmo
Campari, Vermouth, Grapefruit, and Salt | Bartender Mike Capoferri of Thunderbolt
