Other ingredients
- 30mlRed Oolong-infused Campari — Prepare at least 4 hours ahead: rinse-open 5g Red Oolong with hot water for 10 seconds, drain, then infuse in 200ml Campari at room temperature for 4 hours, then strain. Makes ~5 servings; keeps 2 weeks refrigerated. Flavor plateaus at 4 hours — longer infusion yields no meaningful gain.
- 30mlLondon dry gin
- 15mlSweet vermouth (Martini Rosso)
- 1 twistOrange peel
Method
- Ahead of time (at least 4 hours): prepare the Red Oolong-infused Campari. Rinse-open 5g Red Oolong by pouring hot 90°C water over the leaves for 10 seconds, drain thoroughly, then submerge the moistened leaves in 200ml Campari at room temperature for 4 hours. Strain and store refrigerated; this base serves ~5 drinks.
- Fill a rocks glass with one large ice cube.
- Pour 45ml freshly-brewed Red Oolong, 30ml Red Oolong-infused Campari, 30ml gin, and 15ml sweet vermouth (3:2:2:1 ratio — tea takes the lead).
- Stir gently with a bar spoon for 20 seconds — do not shake.
- Express an orange peel, rub it along the rim of the glass, then drop it into the drink.