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Photo by Stuart Mullenberg
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“The charred orange add another layer of complexity,” says Dell’anima beverage director Joe Campanale, “and the roasted bits pair well with the vanilla notes in the vermouth.”
1 orange wedge
1 oz. Carpano Antica
1 1/4 oz. Campari
1 1/4 oz. lambrusco bianco (Campanale uses Lini)
Ice cubes
Tools: gas stove or grill, mixing glass, muddler, strainer
Glass: rocks
Garnish: orange peel
Lightly char the orange wedge over a gas burner or on a grill. Let cool. In a mixing glass, muddle roasted orange with vermouth. Add Campari and ice, and stir. Strain into an ice-filled chilled rocks glass and top with sparkling wine. Garnish.
Joe Campanale, Dell’anima, New York City
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