
A classic stirred cocktail gets a fragrant garden twist here, with fresh rosemary and thyme bruised just enough to release their oils into the mix without overpowering the drink. The result is a deeply aromatic, bittersweet pour that feels both sophisticated and approachable. Gin, Campari, and sweet vermouth form the backbone — a trio that delivers that signature balance of herbal bitterness and rich sweetness in every sip. Expressing the orange peel over the glass at the end is a small step that makes a big difference, adding a bright citrus note that ties everything together beautifully. For anyone navigating nut allergies, this recipe is naturally free of tree nut ingredients — every element is straightforward and easy to verify, from the fresh herbs to the spirits. It's the kind of cocktail that looks impressive enough for a dinner party but is genuinely simple to pull off at home with a mixing glass and a bar spoon.
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Place the rosemary sprig and thyme sprigs in the bottom of a mixing glass. Press them firmly with the back of a bar spoon 3–4 times — just enough to bruise the leaves and release their oils without shredding the herbs.
Add the gin, Campari, and sweet vermouth to the mixing glass, then fill with ice. Stir steadily for 30–40 seconds, until the outside of the glass feels well chilled and the liquid is cold throughout.
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