The Story Behind The Campo Viejo
At Oiji, a Korean restaurant in New York City’s East Village, the Campo Viejo cocktail is an elegant, table-side production. First, a threaded Korean pepper is burned beneath a cloche, emitting thin plumes of smoke into the glass. The stirred tequila cocktail is added afterwards, combining Latin and Korean flavors in each smooth sip.
To make at home without setting off any alarms, go ahead and omit the smoke. It’s still a beautifully balanced drink, with notes of spice and citrus.
- 2 ounces reposado tequila, preferably ArteNOM 1414
- ¾ ounce Dolin Blanc vermouth
- ¼ ounce fresh lime juice
- ¼ ounce tamarind juice
- ¼ ounce Cynar
- Combine all ingredients and stir.
- Serve neat.