30ml gin
30ml campari
*30ml quince syrup (watered down for a looser body)
Garnish: Blood orange/orange peel

Place all ingredients into a cocktail shaker and fill with ice. Stir down until your glass has frosted over and then strain into a chilled coupe glass. Finish with a blood orange peel.

*quince syrup recipe can be found on my poached quince recipe, click link attached to quince syrup writing.