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A favorite among guests at Chef Tim Gard’s Blue Water Grill in Manteo, North Carolina, refreshing cocktail pairs nicely with Crispy-Skin Duck Breasts.
Ingredients
- 2 oz. bourbon
- ¾ oz. lemon juice
- ½ oz. cherry syrup
- ¾ oz. Campari
- 1½ oz. tonic or sparkling water
Preparation
- Add everything except the bubbles to a cocktail shaker with ice; shake well.
- Strain into a glass filled with ice.
- Top with the bubbles, then garnish with a lemon slice and a cherry, if desired.
