Cinnamon + Hibiscus Campari Spritz
makes 1 cocktail
1 oz hibiscus-infused Campari (recipe follows)
.5 oz cinnamon bark syrup (recipe follows)
4 oz dry rosé
seltzer or club soda
cinnamon stick and orange peel for garnish
Build cocktail in a rocks glass filled with ice, starting with the Campari and ending with the
seltzer. Garnish with a cinnamon stick and orange peel!
Combine 1/2 cup Campari and 1 tbsp dried hibiscus leaves in a mason jar. Shake well and allow to steep overnight (at least 12 hours). Strain leaves and store the infused campari in an airtight container.
Cinnamon Bark Syrup
Combine 1 oz cinnamon stick shards (from about 3-5 sticks) with 2 cups water and 2 cups sugar. Bring to a boil and simmer for about 5 minutes. Remove from heat and allow the bark to steep in the syrup overnight. Strain bark from the syrup and store in the fridge for up to 2 months.