Recipe

• 2 parts clementine gin

• 2 parts Campari

• 1 part Scotch whisky

• 3 parts tonic water

Fill an old-fashioned glass with ice, pour everything in, stir briefly, and add a thin slice of lemon.

An Italian mixologist shared this recipe with me today, and I'm delighted by the result. My fears that the Campari would overpower everything were unfounded – it actually balanced beautifully with the sweetness of the gin and the tonic water, making the drink tart, sour and sweet in perfect proportions.

I couldn't taste the whisky, but both my drinking partners did, and agreed that it was enjoyable in its low concentration. The clementine came through nicely, which is good because I bought the whole bottle just for this. A slice of orange would've been better than lemon, but I'd just run out.

I'll be making these again.