Classico Recipe

Prepare mixing glass

Fill a mixing glass or small pitcher with enough ice to chill it thoroughly (about 1 cup). Stir the ice in the glass for 10–15 seconds to properly chill the vessel, then discard any excess water if it has melted significantly.

Measure and combine spirits

Add 1.5 oz Tanqueray gin, 1 oz Campari, and 1 oz Cocchi Storico to the chilled mixing glass over fresh ice.

Stir to chill and dilute

Using a bar spoon, stir the mixture briskly but smoothly for 20–30 seconds (about 20–30 full rotations) until well chilled and slightly diluted. Aim for a slight frost on the outside of the mixing glass.

Prepare serving glass

Place 3 large ice cubes into a rocks glass (or chilled coupe if you prefer no ice). If serving on the rocks, use the rocks glass; for a neat pour, strain into a chilled coupe without ice.

Strain and serve

Double-strain or use a julep strainer to pour the chilled cocktail from the mixing glass into the prepared serving glass over the ice (or into the coupe if opted).

Garnish

Express the oils of one orange peel over the surface of the drink by holding the peel skin-side down and giving it a firm twist over the glass. Rub the peel around the rim, then place it on the surface as garnish.

Final notes

Serve immediately. The balance of gin, bitter Campari and sweet-aromatic Cocchi Storico should be bright and bittersweet. Adjust proportions slightly (more gin for dryer, more Cocchi for sweeter) to personal taste.