RECIPE

75 ml Nito vermouth

15 ml Dry gin 

15 ml Campari

2 dashes Angostura bitters 

GARNISH

Orange peel and an olive

METHOD

Chill a coupe glass. Fill a mixing jug with ice. Add all the ingredients and stir gently for 15–20 seconds. Pour into the chilled glass. Express an orange peel over the glass then drop it in. Garnish with a green olive on a pick.