1 oz. Shellback Spiced rum
1 oz. Red vermouth
¼ oz. Campari
1 ½ oz. Extra dry champagne
Combine rum, red vermouth and Campari in mixing glass with ice. Shake or stir according to preference. Strain into chilled cocktail glass. Top with extra dry Champagne. Garnish with maraschino cherry.
The Intoxicologist Cheri Louglin created this recipe.