1¼ ounces Espolón Reposado Tequila
1 ounce Campari
¾ ounce sweet vermouth
1 pinch vanilla fleur de sel
Piña colada air
To a mixing glass filled with ice, add all ingredients. Stir to dissolve salt. Strain into a rocks glass with a big rock. Garnish with piña colada air.
Campari, Vermouth, Strawberry Greek Yogurt, Strawberry-Peach Cordial, Frozen Peach | Bartender Rensel Cabrera of The Sylvester
Rum, Whiskey, Lemon Sherbet, Pineapple, Campari, Nutmeg | Bartender Patty Dennison of Grand Army Bar
Dry Gin, Clarified Pineapple, Strawberry Campari, Grapefruit Liqueur, Lemon-Lime Oleo Saccharum, Watermelon Soju | Bartender Daniel Dameron of Alley Cat Lounge
Pepperoni-Infused Gin, Sweet Vermouth, Campari | Bartender Jesse Hedberg of Pizza Marvin
Dark Rum, Jamaican Rum, Pineapple Liqueur, Pineapple Juice, Coconut Cream, Campari, Lime Juice, Demerara Syrup | Bartender Jason Calvanese of Sousòl
Yoichi Single Malt Whisky, Campari, Carpano Antica, and Coffee | Bartender George Kaiho of Jettison
Banana Justino Whiskey, Pernod, Campari, Sweet Vermouth, Chocolate Bitters, and Angostura Bitters | Bartender Austin Hennelly of Majordōmo
Campari, Vermouth, Grapefruit, and Salt | Bartender Mike Capoferri of Thunderbolt
Charanda Rum, Strawberry-Infused Campari, St. George Pear Brandy, Sweet Vermouth, Salt | Bartender Will Thompson of Jaguar Sun
Mezcal, Campari, Vermouth, Pedro Ximenez Sherry, Bird's Eye Chile Tincture, Mole Bitters | Bartender Stacey Swenson of Dante
