177 replies to this topic

[Wild Bill Turkey]

In case some folks don't know about this product...
Kallnacher Red Absinthe Bitter is a bitter, very similar to Campari, ( it even says so on the page advertising it) but mixed with Kallnacher Absinthe.

It sounds crazy, perhaps, but enough people wanted it that the Mätter Distillery made it and test-marketed it, and it has sold very well for several years since its introduction. I've been drinking it as suggested on the bottle, with French lemonade ( lemon-lime soda) and it goes down terrifyingly easily. It's also fairly low alcohol in this concoction, and makes a very refreshing sunday-morning-on-the-porch drink.

Maybe the cocktail minds on this forum could do something more with it?


Kallnacher Red Absinthe Bitter ( scroll to the very bottom of the linked page )

[organicmatter]

The Riviera
2 oz Pineapple Infused Campari
.75 oz Fresh Lemon Juice
.75 oz Simple Syrup
1  Egg White

Glass:  Coupe
Garnish: Mint Leaf, 5 drops of orange bitters.
Ice:  None

Mime Shake.  Add KD.  Shake.  Strain.  Serve up.

Toby

Good God that is an amazing tipple. For anyone wondering whether the infusion is worth your time, it absolutely is (and it's simple enough to scale down).

[brinza]

This would seem to be the answer to the question discussed here:
http://forums.egulle...dpost&p=1423576
The Savoy Cocktail Book includes a drink that calls for (in addition to absinthe) "absinthe bitters."

[eje]

This would seem to be the answer to the question discussed here:
http://forums.egulle...dpost&p=1423576
The Savoy Cocktail Book includes a drink that calls for (in addition to absinthe) "absinthe bitters."

Well, except for the fact that the product didn't exist in 1930.

I'm still sticking with "Gin and Wormwood" as the current best answer for "Absinthe Bitters" in the Savoy Cocktail Book.

[brinza]

This would seem to be the answer to the question discussed here:
http://forums.egulle...dpost&p=1423576
The Savoy Cocktail Book includes a drink that calls for (in addition to absinthe) "absinthe bitters."

Well, except for the fact that the product didn't exist in 1930.

I'm still sticking with "Gin and Wormwood" as the current best answer for "Absinthe Bitters" in the Savoy Cocktail Book.

Okay, I mistook the product description's mention of Martinazzi Bitter as suggesting that this had been around since 1929, but that was only referring to a product which was the Campari-like component in the Kallnacher. My bad.

[MattJohnson]

This is a total gateway cocktail for people who don't think they like the bitter cordials.

First, a couple days before you are having a party, infuse 4 cups of gin (a good srtong one like Tanq or Beefeater) 2 cups of Maraschino (Luxardo) and a cup of Campari with a pineapple that had been skinned and sliced into thick wedges.  Let sit for at least 24 hours, 48 is better.

This cocktail is all pineapply goodness then with Campari creeps up on you.


The Riviera
2 oz Pineapple Infused Campari
.75 oz Fresh Lemon Juice
.75 oz Simple Syrup
1  Egg White

Glass:  Coupe
Garnish: Mint Leaf, 5 drops of orange bitters.
Ice:  None

Mime Shake.  Add KD.  Shake.  Strain.  Serve up.

Toby

How long will the infused Campari keep? My wife hasn't loved Campari (the negroni was our drink of the month - new years resolution that has been fun to keep) and I'm going to try this out and give it another go.

[organicmatter]

This is a total gateway cocktail for people who don't think they like the bitter cordials.

First, a couple days before you are having a party, infuse 4 cups of gin (a good srtong one like Tanq or Beefeater) 2 cups of Maraschino (Luxardo) and a cup of Campari with a pineapple that had been skinned and sliced into thick wedges.  Let sit for at least 24 hours, 48 is better.

This cocktail is all pineapply goodness then with Campari creeps up on you.


The Riviera
2 oz Pineapple Infused Campari
.75 oz Fresh Lemon Juice
.75 oz Simple Syrup
1  Egg White

Glass:  Coupe
Garnish: Mint Leaf, 5 drops of orange bitters.
Ice:  None

Mime Shake.  Add KD.  Shake.  Strain.  Serve up.

Toby

How long will the infused Campari keep? My wife hasn't loved Campari (the negroni was our drink of the month - new years resolution that has been fun to keep) and I'm going to try this out and give it another go.

To the best of my understanding it should essentially keep indefinitely because of the relatively high alcohol content of the final infusion. In an effort to intentionally keep the ABV high, I took the advice of a friend and used Seagram's Distiller's Reserve for the infusion because it's 1.) cheap, and 2.) 102 proof. I especially wanted something strong to keep the ABV high despite the maraschino and Campari.

And yes, in the final infusion (and especially once you mix up a Riveria) the bitterness of the Campari is nearly gone. A definite Campari gateway drink.

[MattJohnson]

That was what I thought, but wanted to check. Thanks.

[Alchemist]

This is a total gateway cocktail for people who don't think they like the bitter cordials.

First, a couple days before you are having a party, infuse 4 cups of gin (a good srtong one like Tanq or Beefeater) 2 cups of Maraschino (Luxardo) and a cup of Campari with a pineapple that had been skinned and sliced into thick wedges.  Let sit for at least 24 hours, 48 is better.

This cocktail is all pineapply goodness then with Campari creeps up on you.


The Riviera
2 oz Pineapple Infused Campari
.75 oz Fresh Lemon Juice
.75 oz Simple Syrup
1  Egg White

Glass:  Coupe
Garnish: Mint Leaf, 5 drops of orange bitters.
Ice:  None

Mime Shake.  Add KD.  Shake.  Strain.  Serve up.

Toby

How long will the infused Campari keep? My wife hasn't loved Campari (the negroni was our drink of the month - new years resolution that has been fun to keep) and I'm going to try this out and give it another go.

To the best of my understanding it should essentially keep indefinitely because of the relatively high alcohol content of the final infusion. In an effort to intentionally keep the ABV high, I took the advice of a friend and used Seagram's Distiller's Reserve for the infusion because it's 1.) cheap, and 2.) 102 proof. I especially wanted something strong to keep the ABV high despite the maraschino and Campari.

And yes, in the final infusion (and especially once you mix up a Riveria) the bitterness of the Campari is nearly gone. A definite Campari gateway drink.

It will last but should be drank quickly, as there will be a loss of freshness in the organic matter that remains after straining. And it should be kept in the fridge. This will mean you have to shake it a little longer to get the proper water content.


Toby

[MattJohnson]

Thanks, Toby. I just made a quarter batch as it will just be 2 of us trying it. I assume that one is supposed to leave it out of the fridge during the infusion and then stored in the fridge after.

Can't wait to try it. Actually, I might make it down to Chicago this weekend. If I can, I'll stop by TVH and try one so I can know how bad I failed. :D

[Alchemist]

You can cold infuse it if you have nice ripe pineapples, and you go the full 48 hours. If you are not doing it the fridge keep it in the coolest part of your house, and make sure you throw some boiling water into infusion container to get rid of anything that would start the turning process.

Hope you enjoy your time at TVH,

Toby

[eje]

So I'm confused.

Are you infusing the pineapple in the gin or the campari? Or making a bottled cocktail with it?

I would expect pineapple infused gin to keep pretty well, given the proof. The pineapple flavor will evolve as the fresh aromatics oxidize.

Pineapple infused campari, I wouldn't expect to keep for very long, given the sugar content and low proof.

[avant-garde]

So I'm confused.

Are you infusing the pineapple in the gin or the campari?  Or making a bottled cocktail with it?

I would expect pineapple infused gin to keep pretty well, given the proof.  The pineapple flavor will evolve as the fresh aromatics oxidize.

Pineapple infused campari, I wouldn't expect to keep for very long, given the sugar content and low proof.

I make mine by adding the following ingredients to a pitcher:

2 Cups Gin
1 Cup Maraschino
1/2 Cup Campari
1 whole Pineapple (largely chopped)

Put in the fridge and let it infuse for 24 to 48 hours. Then strain the pineapple out. I then just funnel it into an empty bottle and use for the cocktail.

[MattJohnson]

You can cold infuse it if you have nice ripe pineapples, and you go the full 48 hours.  If you are not doing it the fridge keep it in the coolest part of your house, and make sure you throw some boiling water into infusion container to get rid of anything that would start the turning process.

Hope you enjoy your time at TVH,

Toby

We had a great time at TVH. Troy took great care of us. I did a mostly campari night - starting with the riviera, moved onto the paper airplane, and finished with the summer old fashioned (non campari, but had to try the hibiscus syrup).

I didn't get your message in time (had to go out of town for a couple days) but everything seemed to be ok. I just had it on the counter for 48 hours. I should have sterilized the jar as you said, but things seem to be ok. I didn't make a ton, so we'll probably use it up pretty quickly. This will be our first time making drinks with egg-whites. I'll let you know how it turns out.

/Matt

Edited by MattJohnson, 23 September 2008 - 07:44 AM.

[lemon_twist]

has anyone added campari to a mojito? does campari even work with rum?

for some reason lime/mint/campari sound good to me...and would dark or white rum be better?

I had an Austrian neighbor that used to serve a dark rum, campari, and orange juice drink. Don't know the ratios though.

[shantytownbrown]

Just tried this tnite, wanted to send it out for opinions..

does it already have a name?

Negroni-san?

1oz each:

Sake
Campari
Domaine de Canton ginger

on the rocks, gently stirred
lemon twist garnish

thoughts?

sb

[Chris Amirault]

Writing about the Violet Hour's Riviera, Toby said,

First, a couple days before you are having a party, infuse 4 cups of gin (a good srtong one like Tanq or Beefeater) 2 cups of Maraschino (Luxardo) and a cup of Campari with a pineapple that had been skinned and sliced into thick wedges.  Let sit for at least 24 hours, 48 is better.

A big fan of the Riviera, I had a pineapple steeping for three days and had to strain it off before going on a trip. The sieve full of pineapple presented a curious problem, which I solved forthwith.

So I say to you: not only is the Riviera a fine cocktail, but the leftover pineapple is the breakfast of champions, particularly leading up to a cross-country flight.

[Jaymes]

Apparently, there is a real chance of a severe allergic reaction and anaphylactic shock with a certain small subset of the human population when exposed to natural carmine/cochineal.

I assume this informed gruppo campari's decision to remove it from Campari.

Pesky arthropods spoiling all our fun.

I wonder if there's been any sort of national outcry in Italy over the changing of this near-sacred formula. Anyone heard?

[slkinsey]

See discussion here.

The impression I get from the Italians I know is that they don't think it tastes any different than it always did. My hypothesis is that the "old formula" Campari in the US tastes different due to the effects of aging/oxidation.

[mkayahara]

Having recently had a Riviera at The Violet Hour and a Rathbone's Delight (sp?) at Flatiron Lounge, I'm now convinced that there's some serious alchemy that goes on when Campari and pineapple juice meet. Anyone have any other drinks that use this combo?

[haresfur]

Feeling better now:

2 Tbs. blood orange marmalade dissolved in 1 oz Perrier
2 oz Campari
2 oz Scotch (or was it 1.5 oz? had to do some adjusting. I used Abelour 12 yr)

Stir with ice, strain and add Perrier to taste.

[Chris Amirault]

That sounds really interesting. Needs a name: Sandy Blood?

[haresfur]

That sounds really interesting. Needs a name: Sandy Blood?

I like it

[Kohai]

Question:
Is Campari considered an amaro? I'm finding some disagreement on this point and I'm uncertain, myself.

[KD1191]

Question:
Is Campari considered an amaro? I'm finding some disagreement on this point and I'm uncertain, myself.

Well, it's a bitter, and amaro means bitter in Italian, but I can't say I've seen Campari referred to as an amaro. I don't know if I could put my finger on exactly why. I guess, for one, campari is considered an aperitif, while amaros are generally digestifs.

[Kohai]

Good point.

And just in case we're not tired of hilarious bartending videos yet:

http://www.drinksmix.../drink7620.html

"A lot of ladies like it... It's very sweet, with a little aftertaste 'cuz of the soda."

And don't miss the failest flair ever starting at 0:58. BWAHAHA.

[Kohai]

Re: Is Campari an amaro?

A colleague suggested to me last night that the word amaro denotes the presence of fortified or aromatized wine in it. Campari lacks it, so it is not an amaro. Does this sound plausible?

[Alcuin]

Re: Is Campari an amaro?

A colleague suggested to me last night that the word amaro denotes the presence of fortified or aromatized wine in it. Campari lacks it, so it is not an amaro. Does this sound plausible?

Well amaro means "bitter" in Italian, so its probably the bitterness that's the most important factor.

[daisy17]

Re: Is Campari an amaro?

A colleague suggested to me last night that the word amaro denotes the presence of fortified or aromatized wine in it. Campari lacks it, so it is not an amaro. Does this sound plausible?

My understanding is that amari (Italian for "bitter") are usually (if not always) fortified spirits. (In contrast to, say, vermouth, which is a fortified wine, and therefore spoils quickly.) Campari is an amaro, but it is traditionally an aperitif, while most other amari (perhaps except for Cynar?) are digestifs.

[thirtyoneknots]

As Alcuin and daisy17 noted, Amaro (pl: amari) means 'bitter' in Italian, same as amargo in Spanish or amer in French. The base of the beverage is incidental, I'd say, and broad interpretation would include vermouths as well as the more traditionally understood items like Campari, Fernet, etc. Since bitter flavors help aid digestion, they can be taken as aperitifs (Camapri, Aperol, Vermouth) or digestifs (Fernet, Averna). Some I think have flexibility in this regard (Cynar, Ramazotti).

But the term itself has no bearing on the alcohol base involved.