'campari' on Serious Eats

Drink This Now: Sparkling Jungle Bird

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. More

Negroni Variations: 4 Recipes from Fiola in Washington, DC

Jeff Faile has crafted an evolving list of Negroni-inspired cocktails that occupies an entire page of Fiola's cocktail menu. Currently clocking in at six, the list includes a Negroni based on pisco, a clear version with Cocchi Americano and Dolin Blanc, and a richer one made with Barolo Chinato and Old Tom Gin. Each variation exposes new flavor possibilities for the drink. Lucky for you, we got the recipes for 4 favorites. More

How to Make Mayahuel's Rosa Amargo

"This one's a good introductory bitter cocktail and a good introductory boozy cocktail," says Philip Ward, co-owner and bartender of East Village tequila and mezcal palace Mayahuel. "It's bitter and boozy, yet gentle in both ways." The Rosa Amargo, a creation of Mayahuel bartender Jeremy Oertel, is a smoky, grapefruit-tinged Negroni variation, served up. More

5 Essential Campari Cocktails

If you've never had Campari, the bright red liquid masks a surprise. This bittersweet stuff is definitely an acquired taste. I suspect nearly everyone grimaces the first time they try it, but that's no reason to give up. Campari cocktails are richly rewarding once you come around. Because they're long on flavor, you can generally savor them, letting them linger in your glass and on your mind. Here are five essential ways to enjoy this red elixir. More

DIY vs. Buy: Cocktail Ingredients You Should Not Make Yourself

If I had a nickel for every mason jar full of herbs, spices, and liquor steeping in my kitchen, I'd have 55 cents. (That's not a lot of money, but it is a lot of weird jars.) So it might seem like I am biased against store-bought cocktail ingredients. But there are a few items that I will just never try to make myself. And I don't think you should either. More

How to Make Carbonated Negroni Cocktails

Like with any new toy, I got bored with the Soda Stream. You can add the brand's flavored powders to your fizzy water after carbonating (I don't, though, not really being a pseudo-cola or faux-Sprite person), or mix it with juice, but you aren't supposed to introduce non-water liquids to the machine before fizzing it up—particles in the liquids supposedly cause it to explode everywhere, and at the very least, the sugar gums up the system. Enter the Twist N Sparkle Beverage Carbonating System from iSi, and you can be carbonating cocktails in no time. More

Portland Cocktails: How to Make The Woodsman Tavern's Hunting Vest

Your standard Old Pal cocktail calls for rye-or-bourbon, dry vermouth, and Campari, stirred and strained into a chilled glass and served with a twist. At The Woodsman Tavern, Evan Zimmerman arranges his take on the Old Pal with Old Overholt rye, French dry vermouth, the tiniest addition of Fino sherry, and Campari left to mingle for a fortnight in a mason jar full of blowtorched wood. More

Brunch Drinks: Campari Sanguinea

When warm days are chased by chilly evening breezes, I crave autumnal things like nubby sweaters, terra cotta earth tones, and crisp glasses of pomegranate juice with a splash of delightfully bitter Campari. To lighten things up for brunch, a little grapefruit juice does the trick; to make it part of any proper Italian morning, add caffé e latte (coffee with milk), colazione (bread with butter and jam), and stivali favolosi (fabulous boots). More

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