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Entries tagged with 'Campari'

Frozen Negroni

Serious Eats Elana Lepkowski Post a comment

In hot weather, you'll want to batch up this sophisticated frozen cocktail. More

Ferrari Cocktail

Serious Eats Michael Dietsch Post a comment

This drink won't convert anyone who hates either Fernet Branca or Campari, but if you love either or both, you should try this. More

Plume

Serious Eats Nick Caruana Post a comment

This light, refreshing twist on the Quill takes its cues from the Americano and Negroni Spagliato. A little absinthe is excellent with bubbly. More

Quill

Serious Eats Nick Caruana Post a comment

This classic twist on a Negroni adds in some absinthe to bring great herbal and light anise flavor that lingers in the background. More

Sparkling Jungle Bird

Serious Eats Elana Lepkowski 8 comments

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. More

After Coffee

Serious Eats Nick Guy 5 comments

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. More

Bitter and Bold Sangria

Serious Eats Autumn Giles Post a comment

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. More

Orchard Boulevardier

Serious Eats María del Mar Sacasa Post a comment

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. More

Long Faced Dove

Serious Eats Maggie Hoffman 1 comment

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. More

Raspberry-Campari Sorbet

Serious Eats Max Falkowitz 8 comments

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. More

Rosa Amargo from Mayahuel, NYC

Serious Eats Jaclyn Einis Post a comment

Grapefruit liqueur and mezcal give this funky spin on the Negroni by Mayahuel's Jeremy Oertel a smoky-tart twist. More

Mandarin Lemon Verbena Marmalade with Campari

Serious Eats Stephanie Stiavetti Post a comment

Campari lends a bitter touch to a fresh marmalade made from seasonal Mandarin oranges and a touch of lemon verbena. More

Blood Orange Punch

Serious Eats Sydney Oland Post a comment

Aged rum, blood orange juice, and bittersweet Campari make a vivid red punch. More

Strawberry, Gin, Campari and Lime Slushito

Serious Eats Rachel Tepper Post a comment

This recipe from Adam Bernbach of Estadio in Washington, D.C. is a decidedly grown up take on the frozen drink. Campari and lime temper the sweetness from the strawberries, and gin cuts through with a touch of herbs. More

Navy Fizz

Serious Eats Maggie Hoffman Post a comment

This cocktail recipe comes from Tom Macy, and is served at Back Forty in NYC. It's refreshing, herbal and unusual. More

Campari Flamingo

Serious Eats Maggie Hoffman Post a comment

If you like Campari and soda, this offers a little bit more—fuller body, a tart and fruity bitter edge, and a bass note from rum. This recipe is adapted from Jim Meehan. More

Cantaloupe & Campari Pops

Serious Eats Caroline Russock 1 comment

Pairing Campari, a bittersweet Italian apéritif, with sugary cantaloupe makes for popsicles with a very grown up flavor profile. More

Jungle Bird

Serious Eats Maggie Hoffman 1 comment

Fresh pineapple juice is essential to the deliciousness of this recipe. Use a juice extractor or hand juicer, or muddle and strain some ripe chunks of fresh pineapple. More

Blood Orange Negroni from Bottega

Serious Eats Maggie Hoffman 2 comments

This Negroni variation from Chef Frank Stitt appears on the menu at Bottega only in deep winter when blood oranges are in season. "It makes us reminisce about aperitif time in the gorgeous cafes and bars of Torino and Venice," says Stitt. Serve with a slice of orange and a bowl of green olives. More

Negroni Sbagliato

Serious Eats Michael Dietsch Post a comment

Have you ever really bungled a cocktail? I mean, really screwed it up to the point where you had to toss it in the sink? With the Negroni Sbagliato, you can screw up a drink and yet still make something delicious. You see, sbagliato, in Italian, means "bungled" or "mistaken." More

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