 | Milano Sesquicentennial1 drink Tony Abou-Ganim |
| • | 3/4 oz. Campari |
| • | 3/4 oz. Skyy Infusions Citrus |
| • | 1/2 oz. Cointreau |
| • | 1/2 oz. The Perfect Purée Blood Orange Concentrate, thawed |
| • | 1 oz. fresh lemon sour (2 parts fresh lemon juice and 1 part simple syrup) |
| • | 1 tsp. egg white |
| • | chilled soda water |
| Method: | |
| 1. | Combine ingredients except soda water into a mixing glass with ice. Shake with a Boston Shaker. Strain into a glass with ice and top with soda water. Serve. |