Dieci E Lode
Originally served at No 9 Park in Boston, created by mixologist Jon Gertsen
0.5 ounce Campari
2.5 ounces Gin
1.5 ounces Grapefruit Juice
Lime Wedge
Fill a cocktail shaker with ice. Add Campari and grapefruit juice and shake well. Strain into a chilled martini glass and garnish with lime wedge.
Red Hot Chocolate
Originally served at 116 Crown in New Haven, CT, created by mixologist John Ginnetti
1 ounce Campari
2 ounces Brandy
3 ounces Whole Milk
0.5 ounce heavy cream (optional)
2 tablespoons of dark chocolate chips
Put milk, cream & chocolate in a milk frothing cup used for espresso.
Froth milk as you would for cappuccino. When milk is hot remove frothing wand and whisk or stir vigorously until chocolate is completely melted. Add Campari and Brandy. Pour into heat-resistant cup. Can be garnished with 1 large hand-cut marshmallow or a red peppermint stick.
Love Letter
Created by Adam Wilson of Beretta
1 oz Campari
1 oz Freshly Squeezed Lime Juice
0.75 oz Cointreau
0.25 oz Maple Syrup (should be 1:1 with water)
0.25 oz Small Hand Grenadine
3 dashes of Peychaud's Bitters
Shake. Add Soda. Pour over ice in highball. Garnish with a lime zest.
Nicaraguan Negroni Punch
Created by mixologist Jon Gasparini of Rye on the Road
15 ounces Campari
10 ounces Flor de Cana 7 year
7.5 ounces Cinzano Rosso
10 ounces Grapefruit Juice
2.5 ounces Honey
Combine juice of ten lemons and 30 cloves in a tupperware container or cake mold and freeze. Combine all ingredients in a large punch bowl with flavored iced block.
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