Milano Sesquicentennial
Ingredients ~
3/4 ounce Campari
3/4 ounce SKYY Infusions Citrus
1/2 ounce Cointreau
1/2 ounce fresh blood orange puree
1 ounce fresh lemon sour (see below)
1 teaspoon egg white
Chilled soda water
Directions ~
In a mixing glass of a Boston shaker set add Campari, SKYY Infusions Citrus, Cointreau, blood orange puree, fresh lemon sour and egg white.
Shake until well blended. Strain over fresh cubed ice into a chilled 7-ounce collins glass. Spritz with chilled soda water. To make fresh lemon sour: Combine 2 parts freshly squeezed lemon juice with 1 part simple syrup.
Recipe created by Tony Abou-Ganim - photo courtesy Campari
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