coffee and chili-infused Campari


22 g
red puya chile
22 g
morita chile
22 g
mulato chile
8 tsp
coffee beans
1 L


  1. Combine 22 grams each of crumbled red puya chile, morita chile, and mulato chile in a container
  2. Add 8 heaping teaspoons of coffee beans
  3. Add one liter of Campari and stir well
  4. Let rest at room temperature for 5 hours, stirring occasionally
  5. Strain through a fine-mesh sieve

Cocktails with coffee and chili-infused Campari