Whether it's unseasonably cold or hot, the silver lining of wonky weather is the chance to cook outside the norm. Before a front of wet and cold blew into San Francisco yesterday, the city was undeniably hotter and sunnier than usual. That was all the excuse I needed to whip up a simple cocktail of white wine and the bitter apéritif Campari over crushed ice.
The bicyclette, a favorite of famed chef Fergus Henderson, is easy on the stomach, but boozy enough to lift the mood on the damper known as daytime tax filing. My mind was busy filling out those 1040s, but my inner spirit was channeling the drink's native Italy. For the no-recipe recipe, keep on reading.
2 ounces Campari
1-1/2 ounces dry white wine
Lemon peel (optional), for garnish
- Add Campari to a wine glass; fill 2/3 up the glass with ice, and add white wine.
- Stir, taste, and adjust as needed. Garnish with lemon peel, if desired.
Makes 1 cocktail.
- Drinks, Cocktails