1 ¼ oz. Campari
1 oz. Sweet red vermouth
1 ¼ oz. Sparkling white wine
1 Roasted orange wedge*
Orange peel
Place the orange wedge in a mixing glass and add vermouth. Muddle the two so that the charred bits are released into the vermouth. Add Campari and ice, and stir. Strain into a chilled flute. Do not stir, as this will dissipate the bubbles. Garnish with orange peel.
*Roasted orange preparation: Slice oranges into wedges and place in a sealable container. Top with sweet red vermouth and refrigerate overnight. In the morning, remove oranges from the vermouth and char on a grill until the sugar caramelizes and black specks form on the oranges.
New York mixologist Joe Campanale created this recipe.
