Named for the wonderful C&O restaurant in Charlottesville where I first had this cocktail, this drink has a little bit of everything. Campari – a booze trend I’m seeing everywhere now – soaked in coffee beans and chiles de arbol, with bourbon and Carpano Antica vermouth sounds like an oddball mix, but the flavors are deep and rich, and feel very appropriate for a wood paneled basement bar.
I took a crack at it, and made my own at home.
1/2 ounce infused campari
2 ounces Bourbon
1/2 ounce Carpano Antica vermouth
2 dashes angostura bitters
1 orange peel
Fill a cocktail shaker with ice, pour the ingredients over and stir vigorously for 15 seconds. Strain into a tumbler with large ice cube. Twist orange peel over the tumbler and rub the edges of the class with it. Throw into tumbler for garnish.
INGREDIENTS (INFUSED CAMPARI)
1 cup Campari
1/4 cup coffee beans
4 chiles de arbol
Combine in a lidded jar, and keep on your counter for 8 hours, no longer than 12. Strain and keep in the fridge until ready to use.