Yesterday it was deadline for a Swedish Campari competition, and the challenge was to rework a classic cocktail using a minimum of 20 ml Campari. I don’t know why I always wait until the last minute – and if that wasn’t enough, I had forgotten to get a new bottle of the most important ingredient.
Anyway, with only a few hours to play around with recipes and ingredients, I’m fairly happy with the three cocktail variations I came up with, but I’m sure they can be improved with a few tweaks… enjoy!
Blood Transfusion (Corpse Reviver)
30 ml Monkey 47 – Schwarzwald Dry Gin
30 ml Dubonnet
30 ml blood orange juice
30 ml Campari
Shake with ice cubes, double strain into chilled, absinthe sprayed, cocktail glass and garnish with a Luxardo maraschino cherry.
El Amargo (El Diablo)
50 ml Tequila Arette Blanco
20 ml lemon juice
20 ml Campari
50 ml Fentiman’s Ginger Beer
Shake tequila, lemon juice and Campari with ice cubes, double strain into an Old Fashioned glass with an ice ball, top with ginger beer and garnish with a lemon wheel and candied ginger.
|Hell in Piemonte|
Hell in Piemonte (Hell in The Pacific)
60 ml El Dorado 5 y.o. Demerara Rum
30 ml lime juice
20 ml Campari
15 ml simple syrup 1:1
Shake with crushed ice, pour unstrained into a tiki mig, add more crushed ice, garnish with a lime wedge and serve with straws.