* Optional cooked banana-infused Campari Recipe:
- One 750mL(26oz) bottle Campari
- One whole banana (peel and flesh)

Directions:
Using a sous vide, heat the water to 145ºF (62ºC).
Peel the banana. Mash banana to a paste and add to a BPA-free freezer bag. Dice peel into ~ 1cm squares and add to bag. Pour bottle of Campari into the bag and incorporate it all together. Remove all the air from the bag and seal it. Add the bag to the 145ºF water and submerge, ensuring the bag is completely sealed. Sous vide for 2 hours. Remove bag and pour contents over a fine mesh strainer to filter the thick particulates out. Then using a coffee filter or double- layered cheese cloth, filter the remaining pulp particles; then bottle. Shelf stable for 1 year.

Aromatic and balanced, the Vermeer opens with the floral complexity of gin and maraschino, brightened by citrus and subtly sweetened with agave. Rhubarb bitters lend a delicate tartness and depth. The flamed orange adds warmth, while the optional egg white variation creates a velvety texture with a more savory finish.

For gin, a London Dry works best—The Botanist is ideal for its floral and herbal qualities. Grapefruit and lime can be adjusted to taste for more brightness or bitterness.

Make sure to use the 50% Agricole as it’s in for flavor and to punch up the ABV. You can swap it for Smith & Cross or an unaged Jamaican overproof if you don’t have it on hand. This version is richer and more full flavored than its Last Night cousin.

There is one other cocktail with the same name on here and a few others on the internet which is not surprising given that the name is a common phrase, but this one has been a favorite among my circle of friends. I added an extra strawberry or two to muddle because I just think it kicks it up a notch. Also homemade orgeat is the best and I can't imagine using anything else, but do as you will.

A surprisingly sophisticated Negroni variant where all of the components blend seamlessly together, but in an unexpected way. Keep in mind that I am not a coffee lover, but I very much like the way the coffee infusion worked here.

The coffee bean-infused Campari is a ratio of ~1 part whole coffee beans to 16 parts Campari. (e.g. 1 tablespoon of beans in 8 ounces of Campari). Infuse for 3 hours, shaking/stirring periodically, then strain/filter.

Medium amoroso is a medium oloroso sherry and I have only identified a single extant bottling. Lustau East India Solera is a more widely available cream sherry with the same grape varietal composition and nearly the same proportions. It has been chosen as a substitute despite being somewhat sweeter.