- 0.5 Untreated lemon
- 2 Sprigs rosemary
- 4 cl Campari
- 4 cl Antica Formula (or another red vermouth of your choice)
- 10 cl Tonic Water (preferably Fever-Tree)
- Cut the lemon in quarters and squeeze them directly into the glass, making sure that the essential oils from the zest hit the glass.
- Rub and twist the rosemary between your hands to release the aromatics and add to the glass along with ice cubes.
- Add Campari and Antica Formula and fill with Tonic Water.
- Stir vertically once with a long spoon.
- A rosemary sprig and a lemon twist go well as garnish.
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