Campo de’ Fiori by Demon, Wise & Partners
This recipe was first published in our story on floral cocktails.
40ml Gin (ideally one with a lavender component such as Kew Organic Gin)
20ml Belsazar white vermouth
5ml Quaglia bergamot liqueur
1ds Lemon bitters
1ds Cardamom bitters
Short stem of lavender flowers
Freeze the lavender stem to the bottom of a copita glass using 5ml water (and a piece of paper with a hole poked through to keep it in place while it freezes). Stir the other ingredients over ice, then pour over the ice/lavender and serve immediately.