Traditionally made with white wine, this popular Italian aperitivo gets an aromatic punch with a citrusy American vermouth as a substitute. We prefer Ransom Dry for its notes of candied orange, lemon verbena, and vanilla, but other high-quality dry vermouths will also work well. This recipe first appeared in our November 2014 issue with the story Vermouth on the Rise.
- 2 1⁄2 oz. dry vermouth, such as Ransom Dry
- 1 1⁄2 oz. Campari
- 1 oz. soda water