The cocktail. The name elicits images of swanky
Nevertheless, this sounded good: blood orange and Campari.
If I must be truthful, until several days ago, Campari had never
tainted my liver. A twist of the cap and thoughtful whiff was all I needed to determine it was a form of bitters. I would not have guessed it had 60 ingredients, but when mixed with some pulpy blood-orange juice and a decent bit of confectioner's sugar, it’s highly addictive.
After a highly successful simple two-drink
test run on Friday evening, we made a batch to have as a cocktail at a dinner party being thrown by some friends on Saturday (no pictures, alas, but the beef tenderloin topped with an herbalicious pesto was a thing of beauty). Most of a large pitcher was emptied, so I’d call it a success.
If you aren’t constitutionally opposed to bitter – and like your cocktails a little on the potent side -- you can get a little more aggressive with the Campari. If you’ve got a hankerin’ for something sweet, I’d recommend a scant teaspoon of sugar per glass.
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1 comment:
WAHOO!!!! So glad you tried it! Now, if you'll excuse me, I have a trip to the kitchen in my immediate future. Where'd I put those oranges?
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