This summer refresher from Zac Overman at Seattle's Sitka & Spruce is the perfect example of delayed gratification. Put in some advance work to make a rich, almost buttery sweet-tart grapefruit cordial and you have the makings of a whole pitcher's worth of drinks at a moment's notice.
'Campari' on Serious Eats
Sometimes a cocktail over ice just doesn't cut it. Sometimes, when the sun is blinding you, and you're shaking hot sand out of unusual places, you want something as close to frozen as possible. What you need, my friend, is a Frozen Negroni.
In hot weather, you'll want to batch up this sophisticated frozen cocktail.
This drink won't convert anyone who hates either Fernet Branca or Campari, but if you love either or both, you should try this.
Like Negronis? Fan of absinthe? Try mixing them together in this classic drink.
This light, refreshing twist on the Quill takes its cues from the Americano and Negroni Spagliato. A little absinthe is excellent with bubbly.
This classic twist on a Negroni adds in some absinthe to bring great herbal and light anise flavor that lingers in the background.
If you are interested in building a taste for the bitter drinks that are showing up in bars these days, my advice is to start slowly. Here are my recommendations, step by step.
If your favorite part of Valentine's Day is a conversation heart that says, "Bite Me," try drowning this month's syrupy banter with a bit of (delicious) bitterness.
When snowfall or an ice storm hits town, a warm tropical beach suddenly seems like the obvious cure to post-holiday winter blues. If you find yourself laying face-up on a beach somewhere (or want to convince some part of your mind that you are) you'll need a good drink. And nothing's more appropriate than this tiki cocktail.
The Jungle Bird, a classic tiki drink, gets a sparkling makeover with Prosecco and tropical fruit-infused rum. Roasting the pineapple first adds rich, concentrated flavor to the infusion.
"The idea was to have a drink that had bombastic flavors that would be satisfying after a big meal of deep flavors and then an espresso," Toby Maloney of The Violet Hour told us. Here's the recipe to make this bitter after-dinner drink at home.
This Campari-based drink from Toby Maloney of The Violet Hour in Chicago is a super-bitter cocktail designed to wake up your taste buds after a big meal.
This sangria, which starts with a base of red wine and has a supporting cast of Campari, cranberry syrup, and bourbon is bold, bitter, and complex.
The classic Boulevardier is a favorite of ours: it's like a Negroni, but with whiskey instead of gin. In this variation, the combination is served warm, stirred into a steaming saucepan of hot apple cider.
Do you like drinking enough to declare your feelings in permanent ink? Maybe it depends on how visually compelling your favorite liquor's branding is...or maybe old cocktail books have illustrations that inspire you.
Adapted from Paul McGee of RPM Italian in Chicago, this cocktail is tart from fresh lime and pink grapefruit, with a touch of bitterness from Campari.
This sorbet isn't about making some fancy-pants dessert out of humble raspberries. It's about making raspberries taste even more like themselves.
If you like your desserts more tart than sweet, this sorbet is for you. And if you're a little addicted to the pleasantly bitter taste of Campari, this sorbet is really for you. It's more tart than sweet with a bitter kick that makes for an especially clean-tasting sorbet.
If Campari is the uncompromising, complex, and bitterly bracing quaff, and Aperol the sweet and heady nectar, then Luxardo's new Aperitivo strikes an interesting balance in between.