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Campari is currently my liqueur of choice – I love it over ice or mixed into a cocktail.
TORINO
3/4 ounce gin
1/2 ounce sweet vermouth
1/2 ounce campari
3/4 ounce lemon juice
1/2 ounce agave nectar
Combine all ingredients. Shake vigorously. Strain into a glass over ice. Finish with a splash of bitters.
Enjoy!
Recipe adapted from The Wall Street Journal, January 2011
