Garden Negroni

This recipe is adapted from Ryan Chetiyawardana.

1 oz gin
1 oz infused Campari (recipe below)
1 oz sweet red vermouth (I like Cocchi)

Stir with ice, then strain into a rocks glass with ice. Optional: garnish with a sprig of rosemary and a slice of grapefruit.

For the Campari Infusion

1 spring rosemary
1 piece grapefruit peel
6 blackberries
300ml Campari

Add 1 sprig rosemary, 1 big piece of grapefruit peel, and 6 blackberries to 300ml of Campari in a microwave safe bowl. Cover the bowl with a plate and microwave for 2 minutes on high. Strain the Campari into an airtight container.