This cocktail by Jesi Goodwin, a bartender at The Elysian Bar in New Orleans, was inspired by agua fresca, a light, nonalcoholic beverage popular in Mexico. Campari and bianco vermouth add both bitter and semisweet notes, peppermint and lime are cooling and fresh, salt amplifies the ingredients and cucumber bitters round it all out.
This recipe originally appeared as part of “What the #$@! Do I Do with This? Campari: What It Is and How to Use It.”
- 1 sprinkle of salt
- 2 dashes cucumber bitters (such as The Bitter Truth)
- 1/2 ounce lime juice, freshly squeezed
- 2 ounces hibiscus-mint tea*
- 1/2 ounce Campari
- 2 ounces Alessio bianco vermouth
- Garnish: mint sprig
Pour all ingredients into a rocks glass, adding the Campari and vermouth last.
Add ice and stir.
Garnish with a mint sprig.
*Hibiscus-mint tea: Add 1 cup of water and 1/4 cup dried hibiscus flowers into a saucepan. Bring to a boil, reduce heat to low and simmer for 10 minutes. Strain out flowers, let cool, then add 1/8 cup brewed peppermint tea. Store in a refrigerator for up to 2 weeks.