A seasonal take on the classic. You need to make the infusion three weeks ahead (so this could be ready for New Year’s Eve), but there’s little else to it. Serves one.
For the prune infusion
2-3 handfuls dried prunes
Equal measures gin and Campari
To serve
50ml prune infusion
25ml red vermouth
1 large strip orange peel
Half-fill a big sterilised jar with prunes, top with the booze, seal and store.
To serve, fill a whisky glass with ice, add the infusion and vermouth, and stir for a minute. Gently squeeze the orange over the top, then drop in and stir for a minute, to release the oils. Garnish with an infused prune.
