Le Antoinette

2 oz Gin, Tanqueray
34 oz Campari (*Campari Jelly)
34 oz Elderflower liqueur, St. Germain
12 oz Lemon juice
Instructions
Combine ingredients, shake in iced shaker, strain into coupe
Notes
*Campari Jelly is made by heating 16 oz Campari, 2c Sugar, peel of 1 grapefruit, 2 oz. lemon juice, 1/2t red chile flakes, 1/4t grapefruit bitters, and 1/4t Angostura bitters to a boil, letting sit overnight, and adding natural fruit pectin.
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