A milder little sister of a Negroni.
There are two types of people in this world, those that love Negronis and those that don't. We are of the category that loves them, but we recognize that they're not for everyone. Campari is a bitter broad, it's the reason we love her. It's also the reason people find Campari so unappealing.
For this cocktail, we wanted to create something that made Campari a little more appealing while still allowing it to shine. In this cocktail, we paired gin with the bitter Campari, Lillet Rosé, and a touch of hibiscus water. The Lillet Rosé adds a fruity brightness while perfumy hibiscus water adds a floral touch that's perfect for spring.
RECIPE
INGREDIENTS
2 oz. gin
3/4 oz. Lillet Rosé
1/2 oz. Campari
2-3 dashes of hibiscus water
garnish: lemon twist
DIRECTIONS
Before you build the cocktail, you'll want to prepare your glassware. For this recipe, you will serve it up in a coupe. Use a pre-chilled coupe or prepare your cocktail coupe by chilling it with ice and water while you build the cocktail.
In a mixing glass add gin, Lillet Rosé, Campari, and a few dashes of hibiscus water. Add ice and stir until the cocktail is chilled. Thirty seconds is usually sufficient. Strain the contents of the mixing glass into a chilled cocktail coupe. Garnish with a lemon twist expressed over the cocktail and slipped into the glass.
Last but not least, enjoy!
MODIFICATIONS & TIPS
Anytime you garnish a cocktail with a citrus peel you'll want to express the peel over the cocktail to release those aromatic essential oils. Simply twist the peel over the glass to squeeze out the oils, then gently rub the peel around the edge of the glass before placing it in the drink. This elevates the drinking experience by allowing the aroma to linger in the air and on your fingers as you enjoy the cocktail.
If you are new to Campari and are unfamiliar with its bitter taste, you can reduce the Campari to 1/4 oz. It will still be bitter but will be an easier introduction to it.
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