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Campari Cocktails


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195 replies to this topic

#181 EvergreenDan

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Posted 15 October 2013 - 03:11 PM

My wife loved the Professional. I made it 1:1:1. I'll try the correct ratio next. The REALLY funny part is that I found the recipe here:

http://www.kindredco...il/professional


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#182 FrogPrincesse

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Posted 15 October 2013 - 03:24 PM

The REALLY funny part is that I found the recipe here:

http://www.kindredco...il/professional

Rafa is always ahead of the game.


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#183 EvergreenDan

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Posted 16 October 2013 - 02:01 PM

Okay, stupidity ensued. My first "Professional" was 1:1:1 Smith & Cross, Cocchi Vermouth, and Campari. VERY tasty, but not professional or a Professional. My second attempt was the correct Bourbon, Smith & Cross, and Campari. Also very nice, but maybe not quite as the other. I'm not sure at what point I got the Cocchi....

 

I think my third attempt with be a Cocci / Smith & Cross Perfect Negroni variation. That sounds very promising.

 

Was a Red Lantern discussed???

http://stirandstrain...s-jamaican-rum/


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#184 Rafa

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Posted 16 October 2013 - 02:23 PM

 

The REALLY funny part is that I found the recipe here:

http://www.kindredco...il/professional

Rafa is always ahead of the game.

 

 

Seven months ago, I correctly anticipated that Dan would need a real pro cocktail. 


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#185 Rafa

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Posted 16 October 2013 - 02:33 PM

The Professional is really good. Bourbon + S&C is a combination that doesn't seem like it should work but somehow does. Colin Shearn's Transatlantic Giant is another cocktail that pulls this duo off, balancing the spirits with a few other powerhouse ingredients (Cynar, sloe gin, cacao). More on topic, I made a variation on it with Campari (and mezcal) for MxMo. It tastes like a s'more roasted on a forest fire. 

 

 

Was a Red Lantern discussed???

http://stirandstrain...s-jamaican-rum/

 

Making dis. Of course, I'm out of Campari, which makes me just as bad as FrogPrincesse, who I believe is still out of Cynar. 


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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#186 FrogPrincesse

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Posted 16 October 2013 - 03:21 PM

The Professional is really good. Bourbon + S&C is a combination that doesn't seem like it should work but somehow does. Colin Shearn's Transatlantic Giant is another cocktail that pulls this duo off, balancing the spirits with a few other powerhouse ingredients (Cynar, sloe gin, cacao). More on topic, I made a variation on it with Campari (and mezcal) for MxMo. It tastes like a s'more roasted on a forest fire. 

 

 

Was a Red Lantern discussed???

http://stirandstrain...s-jamaican-rum/

 

Making dis. Of course, I'm out of Campari, which makes me just as bad as FrogPrincesse, who I believe is still out of Cynar. 

 

ETA Friday for the Cynar, but I would like to point out that I am ahead of you two regarding the "Red Lantern". It's a Kingston Negroni with a different name.



#187 elanabean

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Posted 16 October 2013 - 03:54 PM

The only major change I did on that drink was specify a grapefruit garnish as I thought that worked much better than an orange peel.

#188 Plantes Vertes

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Posted 27 October 2013 - 07:26 PM

Sunday Morning

 

2oz rye

1oz Campari

3/4oz grapefruit juice

3/4oz strong blood orange tea

1/4oz vanilla syrup

1/2bsp matcha powder

Dash grapefruit bitters

 

Grapefruit peel garnish

 

Incorporate matcha into syrup, shake and strain

 

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Edited by Plantes Vertes, 27 October 2013 - 07:33 PM.

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#189 Sugarbob

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Posted 03 November 2013 - 11:01 PM

Campari Smoke and Seltzer.

Check the thread under Cocktails - Smoked Maple Syrup

This is a great low alcohol low sugar summertime cooler that can be jacked in a coupla different ways, and it actually brings the complex bitterness of the Campari to a tolerable level and shows it off as the sophisticated aperitif that it is....



#190 SamChevre

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Posted 05 November 2013 - 01:28 PM

My favorite Campari cocktail is a Boulevardier variation.  (A cheap and differently-garnished version Boulevard des Reves from Chuck Taggart.)

 

2 oz bourbon (Elijah Craig 12)

1 oz Campari (or, better yet, Luxardo Bitter)

1 oz vermouth (Cinzano or Stock--M&R is a little too light)

 

Stir over ice, strain into a glass, flame an orange peel over it and rub the rim with the peel; float a generous barspoon of Smith and Cross, and flame another orange peel over it.

 

The double flamed orange really makes a difference.



#191 Czequershuus

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Posted 12 April 2014 - 07:13 AM

I found this one browsing around Kindred Cocktails, and it is a real winner when one is a Campari sour mood.

 

Ten Month Anniversary

2 Oz Campari

1 Oz Rye (Rittenhouse)

0.75 Oz Lime Juice

Shake, strain, up, lime twist

 

I just love the simplicity of this. And the ratios work so well, despite looking odd at first.


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#192 Sheldon Jacobson

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Posted 25 May 2014 - 03:43 PM

I recently acquired an unopened bottle of earlier formula carmine-containing Campari from around 2007. Any idea what these are worth nowadays?



#193 Hassouni

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Posted 25 May 2014 - 04:28 PM

Probably a bit more the retail? The formula didn't change too much from what I've heard; the new one night be a touch sweeter, but I wasn't drinking Campari then so couldn't say.

That said you could feature it in deliberately anti hipster drinks, announcing it as non-vegetarian...

Edited by Hassouni, 25 May 2014 - 04:29 PM.


#194 Adam George

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Posted 25 May 2014 - 07:55 PM

Pah! Being vegetarian is so mainstream these days.
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#195 misstenacity

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Posted 25 May 2014 - 08:48 PM

attachicon.gifIMG_0415.jpg

Last night "The Brother's Perryman" - used Genever instead of regular gin. Not a favourite initially but developed nicely over time.

I love how over time the Campari bottle gets ever closer to empty. :-)


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#196 Plantes Vertes

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Posted 26 May 2014 - 06:44 AM

I love how over time the Campari bottle gets ever closer to empty. :-)

 

Really? I hate that. :biggrin: