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

Bulleit Rye Whiskey
Campari
Fernet Branca
John D. Taylor’s Velvet Falernum
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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