A bright, herbal and slightly bitter weekend cocktail made with aquafaba instead of egg whites.
- 3 ounces gin, a London dry or Plymouth gin are my favorite
- 1 1/2 ounces Campari
- 1 1/2 ounces lemon juice
- 1 ounce simply syrup
- 2 tablespoons aquafaba (canned chickpea water)
- Small orange wedge and green olive for garnish
- In a cocktail shaker combine gin, Campari, lemon juice, simple syrup, aquafaba and ice. Shake vigorously for 45 seconds or so. Strain into two chilled coup glasses and garnish with orange and olive and enjoy immediately.