Shaken · Highball
Shaken · Highball
Will Peet, The NoMad, New York
Campo Cooler cocktail recipe
What goes in it
- 1.5 oz
- 0.5 oz
- 0.5 ozAmontillado sherry
Bottle · Amontillado Sherry
- 0.75 ozLemon juice
Fresh juice · Recipe below ↓
- 0.75 ozHoney syrup (1:1)
House prep · Recipe below ↓
- 1 tspRaisin Angostura bitters
House prep · Recipe below ↓
Method · Shaken
- 1Whip shake everything with three ice cubes.
- 2Strain into a highball packed with crushed ice.
- Glass
- Highball
- Ice
- Crushed
Prep ahead
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Honey Syrup (1:1)
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 parthoney
- 1 partwarm water
Method
- 1Stir the honey into the warm water until fully combined. Let cool. Store in the refrigerator.
House prep
Raisin Angostura Bitters
- Yield
- About 700 ml
- Keeps
- 1 year
- Storage
- Room temperature
Ingredients
- 750 mlAngostura bitters
- 260 ggolden raisins
Method
- 1Soak the raisins in the bitters for one hour, then strain through a fine strainer, pressing gently on the fruit. Discard the raisins.
About the Campo Cooler
Campo Cooler is a cocktail made with pisco, white rum and amontillado sherry, created by Will Peet at The NoMad.
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