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Campari Cocktails

200 posts in this topic

That's my usual course lately as well (it's fine with a reposado too but a blanco's best). I was using Patron XO for the coffee liqueur and tequila seemed appropriate. Very good.

Right, I tried a reposado first and thought a blanco would probably fit better, even though I usually prefer reposado. Anyway, it's a winner.

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I made The Professional last night. It's nice enough but I couldn't shake the feeling it needed something else. I intentionally used a sweeter bourbon, Elmber T Lee, to offset the funk of the rum.

Incidentally, I remember trying some coffee liqueur-laced Negroni variation a while ago. Might be the same one being discussed. But yeah, I don't think the flavour combination worked at all. I'm sure some amari would pair nicely with coffee liqueur (I mean, I have a bottle of Illy I don't get much use out of) but Campari? No. I mean, you'd think 'bitter + coffee' would work but it's almost like shiraz and milk chocolate. Too many bullies in the playground.


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3:2:1 bourbon-Campari-S&C.

Rafa is right. It's from the Bartender's Choice app which I recommend getting if you haven't already... Amazing collection of cocktails for $2.99.

Thanks to both of you. Sounds right tasty!


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I almost want to keep this one to myself because it's SO good. The Professional by Benjamin Schwartz: bourbon, Campari and overproof Jamaican rum.

Delicious. Enjoying it now. Any references. Ratio. Bar name, year, etc?

It's a tough name to google for.


Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

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I almost want to keep this one to myself because it's SO good. The Professional by Benjamin Schwartz: bourbon, Campari and overproof Jamaican rum.

Delicious. Enjoying it now. Any references. Ratio. Bar name, year, etc?

It's a tough name to google for.

Dan,

Glad that you like it (I don't dare ask about your wife this time!).

It's from the Bartender's Choice app, credited to Benjamin Schwartz, Little Branch, NYC, 2010.

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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.com/tag/smith-and-cross-jamaican-rum/


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

http://www.kindredcocktails.com/cocktail/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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”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

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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.

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

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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.

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.

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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.

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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

305 (461x640).jpg


Edited by Plantes Vertes (log)
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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....

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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.

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

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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 (log)

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Pah! Being vegetarian is so mainstream these days.

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

 

Really? I hate that. :biggrin:

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A few years late, but count me on board with the Professional too!

image.jpeg

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That looks tasty (and I find I've already got it in my Kindred cocktail book, but not rated yet).  I shall have to try it.

 

But the Campari bottle is looking rather empty.  Oh dear; another trip to my suppliers seems inevitable ...


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Professional. Yes. Maybe a touch sweet. Anyone tempted to go 1 oz Campari -> 3/4 oz Campari + 1/4 oz dry vermouth or fino sherry?

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Aperitif (Joy Napolitano via Gaz Regan) with Campari, Dolin dry vermouth, St. Germain elderflower liqueur. It is supposed to be carbonated which sounds very nice, but I lack the necessary equipment. It feels very much like an Americano. The Campari is front and center, with the St. Germain smoothing out the edges. Light and lively.

 

Aperitif (Joy Napolitano via Gaz Regan) with Campari, Dolin dry vermouth, St. Germain elderflower liqueur #cocktails #cocktail #craftcocktails #campari #stgermain #101bestnewcocktails

 

 

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