For anyone managing a nickel sensitivity, cocktail hour can feel like a minefield — many mixed drinks rely on ingredients that quietly sneak nickel into your glass. This classic stirred cocktail sidesteps those concerns beautifully, leaning on just three core spirits and a fresh orange peel garnish, all of which are naturally low in nickel. The result is a bittersweet, ruby-red drink that tastes like it came from a serious bar program, not a careful dietary workaround. Stirring over large ice cubes for a full 20 to 25 seconds is the move here — it chills the drink properly and adds just enough dilution to smooth out the bold botanicals without watering things down. Expressing the orange peel oils over the glass before dropping it in is a small step that makes a genuinely noticeable difference, brightening the whole drink with a citrusy lift. Whether you're sipping before dinner or winding down after a long week, this is the kind of cocktail that feels like a treat every single time.
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Fill a mixing glass two-thirds full with large ice cubes. Add the gin, Campari, and sweet vermouth.
Stir with a bar spoon for 20–25 seconds, until the outside of the mixing glass feels very cold and the liquid is well chilled and slightly diluted.
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