Campari Swizzle

3⁄4 oz Martinique Rum, Rhum JM (Blanc)
3⁄4 oz Campari
3⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Chinato, Vergano Americano
3⁄4 oz Lemon juice
Instructions

Swizzle with crushed ice in a tall thin glass until frost forms.

Notes

Josh originally created this with Carpano Antica Formula in mind, which would make a fine substitution.

History

Our gratitude to Andy Arrington of Fino for sharing this fabulous recipe. A top-seller during the summer months at Fino.

Cocktail summary
Posted by Dan on
Created by
Josh Loving, Fino, Austin, TX
Year
2011
Is an
authentic recipe
Reference

http://egullet.org/p1851067

Curator
Not yet rated
Average
4.5 stars
(21 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Not as good as I thought it would be
  • Made with Carpano Antica.
  • Made it with Carpano Antica. Yum. — ★★★★★
  • Fabulous. Bitter but accessible. All the flavors come through -- even the Vergano. Simply brilliant. — ★★★★★
Similar cocktails
  • Pan Am — Rum, Aperol, Dry vermouth, Rhubarb bitters, Passion fruit syrup, Lime juice, Lime
  • Infinite Jest — Vodka, Zucca, Aromatized wine, Elderflower liqueur, Lime juice
  • Boardwalk Flyer — Cachaça, Bianco Vermouth, Crème de Banane, Bitters, Lime juice, Nutmeg, Mint
  • Le Negociant — Byrrh, Rhum Agricole, Elderflower liqueur, Lemon juice
  • Moko Jumbie — Jamaican rum, Cardamaro, Absinthe, Pineapple syrup, Lime juice
  • Old Town Vodka Punch — Vodka, Aperol, Elderflower liqueur, Lemon juice, Simple syrup, Grapefruit peel
  • Sun & Soil — Blanco tequila, Suze, Lime juice, Ancho Reyes Verde chile liqueur, Pineapple syrup
  • Last Bird — Jamaican rum, Campari, Herbal liqueur, Pineapple juice, Lime juice
  • Murderino — Blanco tequila, Aperol, Elderflower liqueur, Bitters, Lemon juice
  • Fleur du Mal — Pisco, Dimmi, Amaro Meletti, Lemon juice
Comments

I really love this. Lots going on, but the overall effect is crisp and refreshing. Thank you for posting!

I've made this multiple times now (though I just serve it up), and would suggest starting with half the falernum and adding more to taste-I think half is sufficient. Also quite good with a little Luxardo maraschino instead of falernum.

Dan commented on 12/28/2011:

Are you using Velvet Falernum or Falernum syrup? I liked it as written with Velvet Falernum, but I believe the syrup is stronger in flavor and sweeter. I clarified the recipe to use Velvet Falernum as mentioned in the reference.

I'd forgotten about this drink until I searched for something to make that would utilize my open chinato and falernum. Still love it. I did make it as a swizzle and have changed my mind about using half the falernum- it was too tart without. My rhum jm is running low and will be hard to replace, so I played around with a second version using lemonhart demerara and lime, which I like equally well. I have a feeling smith and cross would also be good

Dan commented on 11/14/2014:

I sub'd Punt e Mes 3:1 with (rather oxidized) red wine for the chinato to good effect. Sensational cocktail.