- 1 oz. Gin
- 1 oz. Campari
- 1 oz. Sweet vermouth
- 2 oz Chef Laura’s Hibiscus Ginger Tea (steeped as strong as desired)
- Stir over ice and pour into Rocks glass over a big ice cube.
- Garnish with orange twist and a splash of Chef Laura’s Blueberry-Ginger Simple Syrup