What would get the reigning queen of burlesque jumping out of a giant cake, James Franco grabbing the mic to sing, the consul general of Italy cheering, and plenty of New Yorkers indulging in cocktails on a Sunday night at New York City’s Bowery Hotel? The 150th birthday of the crimson hue aperitif Campari, a popular Italian liquor that has seduced social drinkers since its grand debut in 1860. Coined the “red passion” among mixologists, Campari is the perfect sipper for rich, decadent Italian meals on a posh rooftop, beating the menacing heat of European summers. This season, bartenders are incorporating the spirit infused with herbs and fruits bursting with fine alcohol in cool concoctions. Campari is a key ingredient for a refreshing elixir that anyone can appreciate. In celebration of its anniversary, savor one of our top Campari cocktails for summer that will provide a colorful addition to your sizzling hot night.
Top Campari Cocktail: Campari and Soda
When its 95 degrees and the air is thick with humidity, consider cooling down with one of the easiest and fastest drinks to make. Yes, Campari and Soda is self explanatory, but this simple little number is crisp, light, and immediately quenches your thirst. Despite its eye catching ruby hue, Campari and Soda isn’t a girly cocktail, but rather a surprisingly bitter drink that refreshes more than satisfies one’s sweet tooth. After all, isn’t that what one desires during the dog days of summer?
Ingredients
1 oz. Campari
2 oz. Club soda
1 Orange slice
Preparation
Pour Campari over ice in a highball glass. Add club soda. Garnish with an orange slice.
Top Campari Cocktail: Campari and Orange Juice
Some patrons just can’t handle Campari’s sharp flavor and prefer to dilute it, which could be a major no-no unless you’re a pro. Oranges are the secret to adding a touch of sweetness to Campari without losing its zesty taste. Best of all, nothing jumpstarts your day quite like alcohol and OJ in your cup.
Ingredients
1 oz. Campari
2 oz. Orange juice
1 Orange juice
Preparation
Pour Campari over ice in a highball glass. Add orange juice. Garnish with an orange slice.
Top Campari Cocktail: Cerveza Nicola
Anyone can chug beer, but what about if you mix it with vodka and Campari? Cerveza Nicola, served at Dish Osteria and Bar in Pittsburgh, is a favorite among social drinkers who can’t make up their minds on which one to order. Why not indulge and have all three? The result is just what a bartender would recommend when the heat attempts to keep you indoors, snuggling with the AC. Hit the beach and wind down with a Cerveza Nicola, a drink that makes beer lovers surrender.
Ingredients
0.5 oz. Campari
0.5 oz. Voda (We used SKYY Vodka)
Beer (We used Peroni Beer)
1 Orange slice
Preparation
Pour Campari and vodka over ice into a draft style glass and fill to the rim with beer. Garnish with an orange slice.
Top Campari Cocktail: Negroni Sbagliato
According to legend, this happy mistake was first made when one seemingly careless bartender at Milan’s Bar Basso grabbed a bottle of spumante instead of gin to make a Negroni. Fortunately, the new creation was an instant hit and the rest is history. While some mixologists use champagne over white wine, we prefer the more affordable and equally invigorating fusion of class and sparkle over bubbles. With a Negroni Sbagliato, you’ll be lapping up every ice cold drop.
Ingredients
0.75 oz. Campari
0.75 oz. Vermouth (We used Cinzano Rosso Vermouth)
White wine (We used Pinot Chardonnay)
1 Orange slice
Preparation
Pour all the ingredients into a tumbler with some ice. Shake and then pour into a rocks glass. Garnish with an orange slice.
Top Campari Cocktail: Zapatista
For those wanting to embrace the summer, a Zapatista, created by Borys Saciuk of 15 Romolo in San Francisco, is the ideal concoction with a south of the border flair. Featuring hard tequila, pepper, and agave nectar, the foamy Zapatista enhances a Campari’s mean kick. You won’t find a sweet and sour treat that refreshes and invigorates you at the same time in any bar.
Ingredients
1.5 oz. Tequila (We used Cabo Wabo Reposado Tequila)
0.75 oz. Campari
0.75 oz. Grapefruit juice
0.25 oz. Lemon juice
1 Tbsp. Agave nectar
Egg white
Pinch of Indonesian pepper
1 Grapefruit peel
Preparation
Beginning with agave nectar and pepper, combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain over fresh ice into tall glass. Garnish with long grapefruit peel.
Top Campari Cocktail: Buon Giorno!
Liven up brunch with a drink that makes a Bloody Mary look like a Shirley Temple. Buon Giorno!, made by Sierra Zimei from the Four Seasons Hotel in San Francisco, instantly gets your butt in gear for hard partying. Buon Giorno! features vodka, processo, and Luxardo for a thirst quenching cocktail that, like a fine Italian dish, satisfies anytime.
Ingredients
1.5 oz. Vodka (We used SKYY Vodka)
0.5 oz. Campari
0.5 oz. Luxardo
0.25 oz. Honey
Pinch of Sea salt
1 oz. Processo
2-3 Cantaloupe chunks
Preparation
Muddle cantaloupe chunks with honey and sea salt in a cocktail shaker. Add ice, vodka, Campari, and Luxardo. Shake vigorously and strain into a Collins glass with crushed ice. Top with Processo and cantaloupe melon balls on a toothpick.
Top Campari Cocktail: Angie Pontani’s Venetian Spritz
New York City’s burlesque star Angie Pontani knows a thing or two about Campari. She was handpicked to jump out of a Campari cake for the spirit’s 150th birthday celebration in New York City. As a Campari lover, she had plenty of recipes to share, but the Venetian Spirtz happens to be one of her favorites. “Whenever I’m in Venice, I spend most of the day enjoying a spritz,” says Pontani. “This is how I make mine at home and it’s based off what all the waiters at the gelaterias and cafes told me to do!” Could you really say no to a delicious drink from a tantalizing dancer who isn’t afraid to take it off on stage?
Ingredients
½ glass of Prosecco or sweet white wine
¼ glass of Campari
Splash of soda water
1 Orange slice
Preparation
Pour all ingredients over ice in a cocktail glass. Stir before serving. Finish with a slice of orange for garnish.
