A bittersweet, spiced rum cocktail that cuts through the noise.

INGREDIENTS:

2 1/2 oz orange juice

1 oz chai Campari (recipe below)

1/2 oz Punt e Mes vermouth

1/2 oz Havana Club 7
(substitute: other aged rum)

1/4 oz simple syrup

Orange zest or dehydrated orange peel, garnish

METHOD: 

At least a day before serving, place 1 1/2 cups (375 ml) Campari into a jar or glass container. Add chai teabags and steep overnight, at room temperature, to infuse. Strain and squeeze bags thoroughly, then discard tea bags. (Mixture can be kept, refrigerated, in a glass container for up to one month.)

To make cocktail, add first 5 ingredients to an ice-filled shaker. Shake hard, until thoroughly chilled. Double strain into a highball/Collins glass over ice (crushed ice preferred). Garnish with an orange peel or a dehydrated orange wheel. Serves 1.

—recipe by Colin Wu, Call Me Back