Photo by Remy Thurston

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makes one cocktail

  • 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.

  • Recipe by Colleen Hughes of Charlotte's Haberdish in Charlotte, North Carolina

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