Under 5 mins
John Gertsen, bar manager of Drink in Boston, gave us the recipe for this classic cocktail in which vermouth helps balance out dry Campari and assertive rye.
This recipe was featured as part of our New Year’s Eve Speakeasy Party.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
Herbal and sweet with a dash of bitters.
A vintage cocktail with a hint of smokiness.
White rum, pineapple juice, grenadine, and maraschino liqueur.
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