Aperol and Tonic

Credit: Christopher Buecheler, DrinkShouts

Ingredients

3 oz Fever Tree Indian Tonic Water
1 1/2 oz Aperol
1/4 oz lime juice
2-3 dashes Angostura Bitters
lime peel garnish

Directions

Build in a glass, squeeze lemon peel over drink, and use the peel as a garnish.

Notes

Well-balanced, light, refreshing, and with Aperol at only 11% ABV, the equivalent of drinking about 1/4 of a glass of white wine. I changed the recipe to use lime juice once when i didn’t have lemons, and haven’t looked back. The lime juice adds some more acidity to balance out the sweetness of the Aperol.

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Enzoni

Credit: The Educated Barfly, citing Vincenzo Errico

Ingredients

1 oz St. George Botanivore Gin
1 oz Campari
3/4 oz lemon juice
1/2 oz 2:1 clear syrup
7 grapes
grape garnish

Directions

Muddle the grapes with the other ingredients in a shaker tin. Shake and strain over a large ice cube. Garnish with grapes.

Notes

This is a favorite. It’s similar to a Negroni, but you’re swapping out vermouth for lemon juice, simple syrup, and grape. It’s so light and refreshing—perfect for summer! The color is gorgeous too, a deep, bright, pink. The green grapes I used were ok and this drink was still spectacular, so I can only imagine what it might taste like with ripe red or purple grapes.

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Campari Orange (Garibaldi)

Credit: Campari

Ingredients

1 oz Campari
3 oz freshly squeezed orange juice
orange peel garnish (or slice of orange)

Directions

Build in a glass: first add ice, then Campari, then orange juice. Sir and garnish.

Notes

After the butterocalypse of last night’s Cold Buttered Rum, I wanted something light and refreshing—and this nails it! And such a stunning red-orange. I’ve seen all Campari ratios for this: 1:3, 1.5:4, 2:4, so I went with the lightest one, which happens to also be Campari’s version. This would also make a great brunch drink.

This cocktail was originally called a Garibaldi after Giuseppe Garibaldi, an Italian general who helped unite Northern and Southern Italy. The Campari represents north; the orange, south.

Update

This drink is stunning with blood orange juice as well!

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The Main Course

Credit: Napa Rose Lounge, Disney's Grand Californian Hotel & Spa, Disneyland Resort Area

Ingredients

3/4 oz Bulleit Rye Whiskey
3/4 oz Campari
3/4 oz Fernet Branca
1/4 oz John D. Taylor’s Velvet Falernum
2-3 dashes Fee Brothers Aztec Chocolate Bitters
orange peel garnish

Directions

Shake and strain over ice. Garnish with orange peel after expressing the oils.

Notes

I made this at the request of a guest at our New Year’s Eve party. I thought it would be bitter and strong as heck with the Campari and Fernet, but it was magical!

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Tasting: Jungle Bird 2 Ways

Credit: Brad Thomas Parsons, Amaro

Ingredients

1 1/2 oz blackstrap rum
1 1/2 oz pineapple juice
3/4 oz Campari
1/2 oz lime juice
1/2 oz 2:1 demerara syrup

Directions

Shake and strain over ice.

Notes

Fun to have Campari in a tiki drink! I tried this drink with 2 different rums: Gosling’s Black Seal Rum and Cruzan Black Strap Rum. The Gosling’s Rum led to a more pineapple-forward drink. The Cruzan was much more assertively molasses.

Verdict

My husband preferred the Cruzan version. As much as I love pineapple, I tend to agree!

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Campari and Aranciata Rossa

Ingredients

2 oz Campari
6 oz San Pellegrino Aranciata Rossa
1-2 sprays Aftelier Blood Orange Essence Spray
orange peel garnish

Directions

Build in a collins glass. Add ice, orange peel, and spray the top.

Notes

Gorgeous color—the blood orange soda is a deep orange/pink, and of course adding the Campari makes the whole thing jewel-toned. The blood orange oil spray is truly the pure essence of blood orange, and adds a marvelous aroma. It’s bitter, sweet, refreshing…and I imagine would be equally fantastic as an apéritif, at brunch, or with pizza.

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Campari Orange Float

Credit: Brad Thomas Parsons, Amaro, citing Pam Wiznitzer

Ingredients

1 1/2 oz Campari
3 oz Sunkist orange soda
1 small scoop Talenti Madagascan Vanilla Bean gelato

Directions

Build in a chilled collins glass. Serve with a straw and spoon.

Notes

Wow, this is pretty awesome. I like how the drink gets sweeter as you sip on it. Without ice cream I’d keep the Campari at 1 oz but the extra 1/2 oz works here. And of course, it’s gorgeous to look at.

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Dear Jane

Credit: Leandro DiMonriva, The Educated Barfly

Ingredients

1 oz St. George Botanivore gin
1 oz Campari
3/4 oz Carpano Antica Formula Vermouth
1/4 oz St Germain Elderflower Liqueur
lemon peel garnish

Directions

Mix over ice. Add thick strip of lemon peel.

Notes

In an odd decision, I dumped the ice sphere in after I mixed the drink, so it splashed a bunch. Assuming the 1/4 oz elderflower liqueur still stayed in the glass…quite tasty! The lemon peel is so fragrant.

Negroni

Ingredients

1 oz St. George Botanivore Gin
1 oz Campari
1 oz Carpano Antica Formula Vermouth
2-3 drops saline solution
orange peel garnish

Directions

Build/stir over ice. Garnish with thick orange peel strip.

Notes

So smooth and drinkable for being 100% alcoholic ingredients. I think the particular gin and vermouth brands are key.

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Boulevardier

Ingredients

1 oz bourbon
1 oz Campari
1 oz Carpano Antica Formula Vermouth
2-3 drops saline solution
orange peel garnish

Directions

Build/stir over ice. Garnish with thick orange peel strip.

Notes

So smooth and drinkable for being 100% alcoholic ingredients. I think the particular gin and vermouth brands are key.

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