Flavour the Campari with an infusion of cranberries and citrus peel baked in an earthenware oven dish at a low temperature. To make the Campari infusion, use the following ingredients (for 70 cl of Campari): 1 kg fresh cranberries 
Peel of 1 eating orange 
Peel of 1 clementine
150 g cane sugar
15 cl Cointreau
10 cl cognac Pre-heat the oven to 80ºC. Moisten the earthenware oven dish. Scatter the cranberries evenly across the base of the dish and sprinkle the sugar over them. Cut the orange and clementine peel into small dice about 1-2 mm long. Scatter them evenly over the cranberries. Drizzle the mixture with the Cointreau and cognac and put in the oven. Bake for 1.5 hours, making sure the dish receives even heat on all sides and that the cranberries do not stick to the dish to avoid any ‘burnt’ aromas. Also, make sure that the sugar completely dissolves during the cooking process to avoid any caramel notes. After this time, remove from the oven. The result of the baked cranberries should be a light glaze created from the liquid of the fruit itself. Leave to cool until the mixture has reached 35ºC. At this point, add the Campari. This should be left to macerate for around 20 minutes at room temperature. Preparation: In the glass cup of a cocktail shaker, add all the ingredients along with 3-5 ice cubes. Shake for 10-12 seconds then serve in a chilled cocktail glass using a double wire mesh strainer. Decoration: Maraschino cherry and a twist of orange peel.


3 cl Campari or bitters
2.25 cl Carpano Antica Formula
4.5 cl The Glenrothes Select Reserve
0.75 cl Yzaguirre Reserva red vermouth

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