This cocktail has opulent, zesty flavours with notes of cinchona, oak moss, sweet oranges from the Chinotto nero liqueur. It's a great pairing with the Campari.
5ml Muyu Chinotto Nero liqueur
5ml peaty Whisky
90ml fever tree tonic
Add all the ingredients together and shake.
Serve in a double rocks glass and garnish with orange juice ice cubes and grated lemon zest.
Recipe courtesy of Luca Cordiglieri.