Instructions

• STEP 1

  Wash, dry, peel, and thinly slice ginger. Place in a small saucepan.

  • 1 (1 inch) piece ginger root

• STEP 2

  Using your hands (or the back of a knife), break star anise and cinnamon stick into pieces. Add to the pan with the ginger along with 4 fl oz (1/2 cup) Campari. Stir to combine and bring to a simmer over medium heat. Once simmering, remove from heat and let spiced Campari cool, 10 minutes.

  • 2 star anise, whole
  • 1 cinnamon stick
  • 4 fl oz campari aperitivo liqueur

• STEP 3

  Meanwhile, wash and dry tangerine. Cut two thin slices from one end and set aside for garnish. Juice remaining tangerine into a mixing glass and set aside.

  • 1 tangerine

• STEP 4

  Strain cooled Campari into the mixing glass with the tangerine juice, then add 1 1/2 fl oz (3 tbsp) gin, 1/2 fl oz (1 tbsp) sweet vermouth, 1 fl oz (2 tbsp) water, and ice cubes. Stir until well chilled, about 45 seconds.

  • 1 1/2 fl oz gin
  • 1/2 fl oz sweet vermouth
  • 1 fl oz water
  • 2/3 cup ice cube

• STEP 5

  Place additional ice in old fashioned glasses or tumblers of choice. Strain cocktail over ice, then garnish with tangerine slices. Enjoy

  • 2/3 cup ice cube