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The Peanut Bitter


For the peanut Campari:

20 shelled, roasted, salted peanuts

20 in-shell roasted, salted peanuts

1 (750 milliliter) bottle Campari

For the cocktail:

2 ounces mezcal

1 ounce Carpaino Antica Vermouth

¾ ounce peanut infused Campari

Garnish: Thin orange slice


1. Make the peanut Campari: Combine all ingredients in a clean glass jar. Infuse for a minimum of 3 weeks and up to 2 months. Strain before use. 2. Assemble the cocktail: In a mixing glass, combine all ingredients and stir until chilled. Serve over large block ice and garnish with orange slice.