I’m always looking for new cocktail ideas. So I was excited to see these recipes that the folks from Campari sent:
Red Hot Chocolate
Originally served at 116 Crown in New Haven, CT, created by mixologist John Ginnetti
1 oz Campari
2 oz Brandy
3 oz Whole Milk
1/2 oz heavy cream (optional)
2 Tablespoons of dark chocolate chips
Put milk, cream & chocolate in a milk frothing cup used for espresso.
Froth milk as you would for cappuccino. When milk is hot remove frothing wand and whisk or stir vigorously until chocolate is completely melted. Add Campari and Brandy. Pour into heat-resistant cup. Can be garnished with 1 large hand-cut marshmallow or a red peppermint stick.
Dieci E Lode
Originally served at No 9 Park in Boston, created by mixologist Jon Gertsen
1/2 oz Campari
2 1/2 oz Gin
1 1/2 oz Grapefruit Juice
Lime Wedge
Fill a cocktail shaker with ice. Add Campari and grapefruit juice and shake well. Strain into a chilled martini glass and garnish with lime wedge.