25ml ( 5⁄6 oz) Hepple Gin
25ml ( 5⁄6 oz) Campari
18ml ( 3⁄5 oz) Martini Rosso
7ml ( 1⁄5 oz) Punt e Mes Carpano
3.5g ( 1⁄8 oz) camomile
3.5g ( 1⁄8 oz) coffee beans
Infuse the gin with camomile for thirty minutes, and the vermouths and bitter with the coffee separately for the same amount of time. Fine strain the infusions into a mixing glass and stir with ice, ensuring that the flavours are well balanced.
Fine strain into an old fashioned glass with an ice block. Garnish with orange twist.
Taken from the Cecil Beaton cocktail book, published to accompany a major new exhibition at the National Portrait Gallery
Claridge's, Brook Street, Mayfair, London W1K 4HR