Is there a half-full bottle of Campari lurking on your bar cart? The obvious "solution" would be to cut it with sparkling wine and water for a Campari spritzer or to swirl it together with an equal dose of sweet vermouth and gin for a spiritous and satisfying negroni. But if you're looking for an option that's a bit different, this spicy, sour, and bittersweet cocktail is for you. Sophisticated, not too sweet, but not too strong either, it's quite the crowd-pleaser, provided your crowd likes things hot (the jalapeño gives it substantial kick).
- 2 slices jalapeño
1 ounce Campari
1 ounce sweet vermouth
1 1/2 ounces orange juice, freshly squeezed
1 ounce grapefruit juice, freshly squeezed
Cava, to top
Lemon wedge, for garnish
- Add 1 slice of jalapeño and the Campari to a cocktail shaker, and muddle. Fill the shaker with ice, and add the sweet vermouth and citrus juices. Shake until well chilled.
- Strain into a crushed-ice-filled highball glass, and top with Cava. Garnish with a lemon wedge and a slice of jalapeño.
- Drinks, Cocktails
- North American
- 1 cocktail