I’ll be honest. I was a bit (VERY) skeptical about this cocktail. I’ve been burned by moscato in the past, you see. But Brian Mitchell – aka the Beverage Director at the Max Restaurant Group – aka @vintagevino – assured me that a good, high quality moscato can be a thing of beauty and a joy forever. Naturally, he was right. This is a great ‘sangria’ trade off for that early afternoon cocktail – on a Friday perhaps? – when you want a little something, but don’t want to pony up for the hard stuff too early on. It’s light and summery and oh so easy to make. Cheers!
3.5 oz moscato
2 oz fresh orange juice
1 oz Campari
Dry shake in tin, pour over fresh ice in a highball glass