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Suggestions For Uses of Campari

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hawkeyeui93 Oct 4, 2011 10:50 AM

So, due to my love affair with Gin, I bought a bottle of Campari and Sweet Vermouth last week in order to make a Negroni. After three runs at it [and with an excellent suggestion from EvergreenDan to work up to the traditional 1:1:1 ratio Negroni], I am starting to enjoy the "unique" bitterness of the Campari in a Negroni. In addition, I substituted a shot of Cointreau for Campari in my traditional margarita, which was great [with a wonderful grapefruit-type flavor coming through] and went even deeper making a margarita with both a shot of Campari and a shot of Bols Blue Curacao, which was nice as well [with an excellent color presentation]. Other than the other common permutations suggested by Campari, does anyone have great uses of it in a cocktail/drink?

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  1. f
    FriendOfTheDevil RE: hawkeyeui93 Oct 4, 2011 12:01 PM

    You're in a similar place as I am.

    Go for the Boulevardier next. Bourbon instead of Gin. Good as the the weather turns...

    FOTD

    7 Replies
    1. re: FriendOfTheDevil
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      hawkeyeui93 RE: FriendOfTheDevil Oct 7, 2011 10:17 AM

      Will do ....

      1. re: FriendOfTheDevil
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        isadorasmama RE: FriendOfTheDevil Oct 29, 2011 06:54 AM

        I've been drinking the Boulevardier and I have to say while it's a decent drink, I think the Bourbon masks the Campari too much. Still prefer the Negroni but it feels too much like summer to me. And with the snow falling in October (what the?!) I do need to figure out another Campari beverage that's more seasonal. Or maybe just move on to applejack.

        1. re: isadorasmama
          EvergreenDan RE: isadorasmama Oct 29, 2011 07:36 AM

          Try the 1794. It's an updated Boulevardier created by Dominic Venegas from San Francisco. I think it is a more balanced drink -- fabulous, actually. I had it recently at Lord Hobo in Cambridge, MA. Rye punches through better than bourbon. The expressed orange peel adds a ton of aroma to the glass as you sip. If you don't have Bittermens Xocolatl (I think I've finally got that spelling memorized) Mole bitters, just you another spicy (not fruity) bitters, like Angostura.

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          1. re: EvergreenDan
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            isadorasmama RE: EvergreenDan Oct 29, 2011 10:19 AM

            I wouldn't mind adding the Mole bitters to my repertoire but I have no idea what else to use it for. Have you had the 1794 with both the mole bitters and Angostura? What about an orange peel?
            In any case, sounds great.

            1. re: isadorasmama
              EvergreenDan RE: isadorasmama Oct 29, 2011 11:18 AM

              Bittermens Xocolatl Mole bitters goes where a "brown spice" type bitters go. It goes especially well with tequila, but I'd happily use it where I use Angostura, Fee WBA bitters, and the like. It is substantially more bitter than Angostura and is potent. A single dash is usually enough. That said, I recently made Mole Hill for Thursday Drink NIght: Chocolate. It has a full 1/4 oz of BXM bitters in it. And it got picked up for publication in a leading cocktail magazine.

              If you can't find it locally, The Boston Shaker has it. If you can find it in the new blue bottle, it will have the most up-to-date formulation.

              All this said, I would not hesitate to make the 1793 with another bitters. I have not tried it without the orange peel, but I certainly enjoyed that aspect of the drink.
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              1. re: EvergreenDan
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                isadorasmama RE: EvergreenDan Nov 1, 2011 07:03 AM

                Fantastic. Thanks for the info. And many congrats on getting picked up for publication!

                1. re: EvergreenDan
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                  hawkeyeui93 RE: EvergreenDan Nov 1, 2011 08:08 AM

                  Congrats!

        2. sunshine842 RE: hawkeyeui93 Oct 4, 2011 12:27 PM

          I mix it with orange or grapefruit juice -- VERY refreshing on a hot summer day.

          1. RUK RE: hawkeyeui93 Oct 4, 2011 12:40 PM

            We love it mixed with Apple or Cranberry juice and a wedge of lemon.

            1. f
              FriendOfTheDevil RE: hawkeyeui93 Oct 4, 2011 01:10 PM

              One kind of strange observation I have about Campari. When I first tried it, and tried mixing it with just seven up or whatever I had around that seemed like it might work, I tended to use not that much of it. Maybe a shot or so. It seemed strong in the drink. Then one night I went to this pretty nice Italian restaurant. Asked for a Campari and soda I guess it was. He filled it at least half full with Campari and maybe more. (I don't remember exactly). The strange thing was, it tasted MUCH more palatable with the very heavy dose. Unless it had something to do with the soda water ? I think that is the only time I had it with SW.

              FOTD

              2 Replies
              1. re: FriendOfTheDevil
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                zin1953 RE: FriendOfTheDevil Oct 6, 2011 06:41 PM

                I love Campari & Soda on a hot day, or as an aperitif before a big wine dinner . . . .

                1. re: zin1953
                  Veggo RE: zin1953 Oct 6, 2011 06:48 PM

                  IBID, but the idea of joining it in a measured dose with certain beers as described below is interesting..

              2. Tripeler RE: hawkeyeui93 Oct 5, 2011 01:07 AM

                I mentioned this in another post. I once received a case of Asahi Super Dry in cans, which I find to be a very bland and flavorless beer. I decided to pour a can of the beer into a large glass, followed by a shot of Campari. The result was quite interesting as a beer cocktail, giving the ASD a lot of needed bitterness and some sweetness to back it up, along with a rather nice looking color. So I ended up making Campari Super Dry cocktails with the unwanted beer. It was a win-win situation.

                3 Replies
                1. re: Tripeler
                  porker RE: Tripeler Oct 6, 2011 05:49 PM

                  I learned something good today...gonna try beer & campari very soon!

                  1. re: Tripeler
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                    hawkeyeui93 RE: Tripeler Oct 6, 2011 06:23 PM

                    Great idea ....

                    1. re: Tripeler
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                      ncyankee101 RE: Tripeler Oct 23, 2011 11:09 PM

                      I tried something similar with some overly bitter beers I have had, but I mixed them with the sweeter amaro Aperol and it turned out quite good.

                      The beers in this case were a bottle of homebrew my friend made for his wedding that I thought had the hops way out of balance, and a bottle of Dogfish head Burton Baton from a blown batch a few years back with way too much yeast and hops. I have waited for the hops to fade but it is still pretty bad on its own.

                    2. davis_sq_pro RE: EvergreenDan Oct 5, 2011 06:48 AM

                      Speaking of which, last night I tried a modified Pegu Club, subbing Campari for the curacao--based on something you said in a post on this forum a while back. I'm actually not sure if you said you liked a dash or Campari or a full-on blast to replace the curacao, but I'm happy to report that it worked quite nicely. I used an Old Tom gin--Hayman's--to bump up the sweetness a bit in an attempt to balance against the increased bitterness in the drink, and I ended up with something along the lines of:

                      2oz Hayman's
                      0.75oz Campari
                      0.75oz lime juice
                      2d each, Ango and Ango orange

                      2 Replies
                      1. re: davis_sq_pro
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                        hawkeyeui93 RE: davis_sq_pro Oct 5, 2011 02:08 PM

                        I used a full blast ... and I'm looking forward to trying your modified Pegu Club. Never had Hayman's [and maybe this will be a good excuse to try a bottle]. Thanks!

                        1. re: davis_sq_pro
                          EvergreenDan RE: davis_sq_pro Oct 5, 2011 04:47 PM

                          If that was directed at me (not sure), here's what I make. In truth, it is very, very similar to a Jasmine:

                          Pegu Club (Pink)
                          by Pegu Club, Burma, variation by Dan Chadwick, Kindred Cocktails

                          2 oz Gin
                          3/4 oz Triple sec, Cointreau
                          1/4 oz Campari
                          3/4 oz Lime juice
                          2 ds Whiskey Barrel Aged bitters, Fee Brothers

                          Shake, Straight Up, Cocktail

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                          www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

                        2. WCchopper RE: hawkeyeui93 Oct 6, 2011 06:55 PM

                          Biciletta is sort of a wine "spritzer" with Campari, very nice.
                          Hedonia explains it here: http://hedonia.seantimberlake.com/hed...

                          1 Reply
                          1. re: WCchopper
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                            hawkeyeui93 RE: WCchopper Oct 6, 2011 07:00 PM

                            Thanks ... I pulled the recipe from your link for others to enjoy.

                            Bicicletta

                            1 part Campari
                            2 parts light white wine, like Pinot Grigio
                            good splash club soda
                            ice

                            Pour ingredients over ice in a wine glass and stir to combine.

                          2. heidipie RE: hawkeyeui93 Oct 23, 2011 09:12 PM

                            My stepmother's "house cocktail" is Campari with Orangina and a wedge of orange. It goes down easy but definitely only for summer.

                            1. r
                              rlee21 RE: hawkeyeui93 Oct 30, 2011 09:13 PM

                              I've had some more unconventional Campari drinks that pair the liqueur with rum that are quite interesting. Jim Meehan's East India Negroni and the classic tiki drink the Jungle Bird come to mind.

                              1 Reply
                              1. re: rlee21
                                EvergreenDan RE: rlee21 Oct 31, 2011 06:17 PM

                                The Bitter Mai Tai is a favorite of mine. You have to get you mind around the Caribbean / Italian connection.

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