Recipe:

• 1 ½ oz Campari
• 1 ½ oz Punt e Mes

Instructions:

Combine ingredients in a shaker tin over ice and shake vigorously to create aeration. Serve in a wine glass over ice, with a orange wheel as garnish.

Parlour St. Paul is set to open in Mid April 2018, with all of your favorites from Minneapolis (including the Parlour Burger and Parlour Old Fashioned), but including a full-service diner and expanded food menu.

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(651) 207-4433