Shake, strain over Chinotto and ice, garnish, serve with straw.
Pour all ingredients into a shaker with ice. Shake. Strain into a chilled cocktail glass. Drop a twist of lime into the drink
Very nice Campari sour.
I was tempted to try a Mescal float. Maybe next time.
Surprisingly balanced given the lack of sweetness
Campari is super sweet--it's just also so bitter that the sweetness is easily forgotten.
Shake, double strain, up. Serve with Parle-G biscuits
*in a 1 cup mason jar layer: 1 vanilla bean (halved and split), 1 stick of cinnamon (broken), 5 cardamom pods (bruised), 1 star anise, 1/2" ginger (thinly sliced), 1 tsp black tea, 1/2 tsp black peppercorns (bruised), 1/2 tsp cloves, 1/2 tsp lemon grass, 1/4 tsp grated nutmeg. Fill the mason jar w/ gin, seal, and shake 3-5 times over 24 hours. Strain and top off w/ gin
After my trip to Munnar, India, I came back with so many spices for masalas and chai's--I had to work on an infusion. I was a bit surprised how bracing the bitterness from the black tea and spices was, but I'd never infused with spices that were that fresh, so I ended up boosting the base spirit to balance it out. This drink ended up intense in spiciness and tempered bitterness, with an excellent mouth feel.
Put the ingredients in a mixing glass full of ice and stir to chill. Strain into a double old fashioned glass over a single large ice cube. Twist an orange peel over the surface of the drink and garnish with the peel.
For the pineapple and cinnamon-infused Campari: Peel, core and chop a whole pineapple into 1-2" pieces and place them in a 1-gallon glass container with a tight lid. Gently toast 3 cinnamon sticks in a pan over low heat until warmed and slightly smoky. Add them to the jar along with 1 750-ml. bottle Campari. Let the mixture infuse for 12 hours, then use tongs to remove the cinnamon sticks. Let the mixture infuse another 2 days then strain into a clean glass container.
Stir, strain, neat, garnish with a tarragon sprig skewered through a small swath of lemon peel.
Stir, strain, up, twist.
Shake, strain, up, garnish.
The original, a spin on the Cosmopolitan with tart cherry juice, calls for 3 oz of vodka for a total of 4 oz (!) of 80 proof booze.
Build in glass, topping with soda, and stirring to incorporate. Garnish with fruit.
Pimm's Americano.
Stir with Ice & Strain into chilled coupe. Garnish with a Lemon zest.
An Amaro twist on a Bamboo cocktail
Stir, strain, up or one large rock, twist, garnish with a brandied cherry or a walnut.
This cocktail is phenomenal!!! I upped the nocino to AT LEAST 1/2 oz & used 1 dash or Orange bitters & 1 dash of Black Walnut bitters... this is now on my go-to regular rotation
This is a very good cocktail. I was concerned that the mild flavor of Amaro Nonino would be lost here, but it works. I used a batch of Abbott's bitters I just made based on Darcy O'Neil's recipe (I am quite pleased with them.) Other components were Nux Alpina and Courvoisier VSOP. A slightly drier cognac than I used might be a better choice for this drink.
Good. Maybe more Gin?