Sunday, December 4, 2011

Campari Cocktail Redux

Dear readers, maybe you've noticed, we are obsessed with Campari.  It came on suddenly - ever since that first Negroni touched our lips, we've been craving the red stuff like heathens.  We've made it into candy, and now we're considering other applications to satisfy our cravings (Campari BBQ anyone?).

We just had the privilege of tasting some really amazing cocktails at the Campari event, Life with a Twist - really different creations that have us craving the stuff for breakfast.  No joke.  The Corn Goddess, created by Dave Wondrich, historian and author, blew us away.  It tasted like a bright summer morning - made with corn, cherry tomatoes, our beloved Campari, topped with sageSwoon.

Goddess of Corn

Holy moly was this cocktail good.  Unlike anything we've ever tasted - how do we get one right now?!!?

Lucky for you, we have the recipe:

Corn Goddess

1 ½ oz Campari
2 tbsp Fresh Corn Kernels*
4 Cherry Tomato Halves
1 oz Gin
In a mixing glass, muddle corn, tomato halves and gin, add Campari. Shake well with ice
and double strain into chilled cocktail glass. Float a sage leaf on top as garnish.

*Alternately, use ½ oz freshly made corn juice.

There were a few others that knocked our socks off - both created by Dushan Zaric of Employees Only and Macao Trading Co. .  We knew we were in good hands, after all, we've been known to frequent both establishments quite frequently. 

The first libation was La Vita e Bella - smooth, fruity, and oh so delicious.  This was followed by the Malena - this was a very sophisticated cocktail - we loved the layers of the Whiskey, the Port, and the Orange Blossom Water.  The Malena is sure to become part of our at-home cocktail repertoire!   Move over Negroni, we're ready to step up our hostess game!

Molto Bella
La Malena

The event was lovely, we snacked on Ham & Eggs Deviled Eggs, Pâtés, Terrines and Truffle Mousse served with cornichons, Bratwurst Sausage en Croûte with Fennel and Dusseldorf Mustard, finished off with Ruby Red Grapefruit & Campari popsicles, and Campari macaroons.  We are always amazed how diverse of a spirit Campari is - it can easily go from sweet to savory, spicy to tart, the possibilities are endless!

We know what we're making tonight, you should make one too:

La Vita e Bella

¾ oz Campari
5 oz Brut Rosé Cava
¾ oz 12 Year Old Calvados Brandy
¼ oz Grenadine
1 Brown Sugar Cube
Place the sugar cube in the bottom of a Champagne flute with rosé cava. Add Calvados,
Campari® and grenadine into a mixing glass and shake briefly and hard. Pour the
contents of the shaker over the sugar cube and rosé cava. Twist the grapefruit peel over
the drink and place into the flute as garnish.


1 oz Campari
1 oz Wild Turkey 101 Rye Whiskey (or another rye of preference)
¾ oz Ruby Port
5 drops of Orange Blossom Water
2 dashes of Orange Bitters
Stir all ingredients, except orange blossom water, in a mixing glass briefly. Add 5 drops
orange blossom water over ice in rocks glass. Strain liquid in mixing glass into rocks
glass. Garnish with ground cinnamon and an orange half-wheel.


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