Campari Bitters long-drink recipes

Build campari and sweet vermouth in highball glass and fill with seltzer water. Garnish with a twist of lemon.

Shake and strain into an ice-filled collins glass. Add the 7-up, garnish with fruit, and serve.

Pour rum and juice into a highball glass filled with broken ice. Sprinkle the campari and galliano on top. Serve unstirred, with straws, and garnish with a cherry and orange slice.

Place several ice cubes into a 12 oz highball glass or equivalent. Gently pour in the Campari bitters until one-quarter full. Add the ginger ale until three-quarters full, pouring across the side of the glass so as to not affect the Campari on the bottom.

Pour the Campari over ice in a highball glass. Add bitter lemon, garnish with a lemon peel, and serve.

Pour Campari bitters into a highball glass until half-full. Completely fill the rest of the glass with soda water, and serve.

Pour cold milk in a pot. Slowly add orange juice. Finally add campari. Stir really well. Put ice cubes in glass and pour in the milk-shake. Garnish with a slice of orange. Serve with a straw.

Mix over ice in highball glass.

Pour the Campari over ice cubes in a highball glass, then fill with sparkling/soda water. Squeeze a lime wedge over the glass, drop it in, and serve.

Pour into an ice-filled highball glass. Garnish with a slice of lime.

Shake all ingredients together in a cocktail shaker. Double strain the mixture into a Champagne glass, then top with Champagne, and garnish with the strawberry. Serve.

Pour the Campari, peach schnapps, orange juice and lemon juice into a cocktail shaker half-filled with ice cubes. Shake well, strain into a collins glass and top with tonic water. Stir well, garnish with a twist of lemon, and serve.

Pour campari into highball glass over ice, add the tonic water and stir with a spoon. Garnish with an orange slice.

Pour cherry liqueur over four ice cubes in a highball glass, and add the campari. Fill with 7-up, or sprite, and serve.

Pour into an ice-filled highball glass, and serve.

Pour the campari into a highball glass with ice. Add the grapefruit juice, then the soda. Stir once.

Forgotten Gin Cocktails: The Gin Sour, The Fitzgerald, The Aviation & The Casino

Some of the tastiest cocktails (think the martini, the Manhattan, the margarita) are also the simplest. At a time when it's not unusual to walk into a cocktail bar and see drinks with seven or eight ingredients on the menu, it can be refreshing to look back to the simpler drinks of a bygone era. Here are four cocktails, all variations on the humble gin sour, that thrilled pre-Prohibition drinkers with their simple elegance.

First up: the gin sour. Three ingredients: lemon, sugar, and gin, in perfect balance.

.75 oz fresh-squeezed lemon juice

Combine all ingredients in a shaker over ice; shake and strain into a cocktail glass.

You can completely alter the character of this drink by adding one tiny thing: a few dashes of bitters. With the addition of the bitters, it's a Fitzgerald; obviously a cousin of the gin sour, but a bit deeper, richer, and more grown-up.

.75 oz fresh-squeezed lemon juice

.75 oz simple syrup

2 dashes angostura bitters

Now, if we were to take the original gin sour and substitute lime juice for the lemon, then we would have a gimlet (which will be discussed in some detail next week). But what about altering the sweetening agent? Switch the simple syrup out for maraschino liqueur (and add just a bit of creme de violette), and you have an Aviation. The violette makes for a drink that's a bit of an odd color - it has a sort of greyish-blue tinge - but is still utterly delightful. Light, balanced, and delicately floral, it almost dances across the palate. There are all sorts of recipes for this cocktail across the internet, but these are the proportions I prefer.

.75 oz fresh-squeezed lemon juice

.5 oz maraschino liqueur

.25 oz creme de violette

And lastly, my personal favorite: the Casino. The Casino is an Aviation, sans violette, and with the addition of orange bitters. Honestly, the word that popped into my mind to describe this drink when I first tasted it was "bouncy." The orange bitters bring out the cheerful side of the maraschino liqueur - it's like something you remember from childhood, but impossibly sophisticated.

.75 oz fresh-squeezed lemon juice

.5 oz maraschino liqueur

dash of orange bitters

Calories 601
Sodium 4.6 mg (0.2%)

Nancy Mitchell loves gin even more now. You can find more of her recipes on her blog, The Backyard Bartender.

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Gordon's & Bitter Lemon

A touch of zesty citrus flavour complements the citrus botanicals in Gordon’s London Dry Gin. Create a great afternoon drink with friends with a few, simple pours.

Ingredients

Gordon's® London Dry Gin

Distilling pure spirit with vibrant botanicals, Gordon set the standard for London dry gin with a clean, pure flavour palate, plus subtle juniper aroma.

How to make

Using a jigger, measure 50ml Gordon's London Dry Gin and 125ml bitter lemon. Pour into a tall glass filled with ice cubes.

Using a chopping board and a sharp knife, cut a lemon wedge for a garnish. Squeeze and drop into glass and serve.

Be a good host

Everyone loves a bit of finger food and designated drivers will appreciate some fancy soft drinks.

Gin and Bitter Lemon

THIS PAGE MAY CONTAIN AFFILIATE LINKS. PLEASE READ MY DISCLOSURE.

The Gin and Bitter Lemon is a neat twist on the Gin and Tonic. Instead of lime, it adds a little lemon juice and sugar to bring out the citrus notes in the gin.

This is a fun drink that’s easy on the taste buds and goes well with most anything.

1 1/2 ounces gin
1/2 ounce lemon juice
1/2 teaspoon superfine sugar
4 ounces tonic water (you can make your own tonic with this tonic making kit)

Fill a shaker halfway with ice cubes. Pour in the gin, lemon juice and sugar. Shake thoroughly. Now fill a highball glass most of the way with ice cubes, and strain the mixture from the shaker into the glass. Top it off the rest of the way with the tonic water. Garnish with lemon.

Cocktail mit bitter lemon

Lemon Bitters

The Bitter Truth Lemon Bitters were the first lemon bitters on the market. They add the liveliness and freshness of lemons to every cocktail. They are primarily suited for drinks that are based on clear spirits like Vodka, Gin and Silver Tequila, but also go well with many other spirits and liqueurs.

200 ml, 39% Alcohol by Volume

We love The Bitter Truth bitters at Canon! They were the first company to do a line of quality bitters in interesting flavours and have maintained their excellence and dominance in the bitters category since they came into existence! Now only if I can get some of that rye!

Frisch und fruchtig-würzig mit einer intensiven Limonennote. Er ist bitter im Geschmack mit Anklängen von Koriandersamen und Kardamom.

The Bitter Truth hat die deutsche Barkultur verändert wie kein anderes Produkt in den letzten zwei Jahrzehnten!

Los bitters de Limón de The Bitter Truth fueron los primeros bitters del limón en el mercado. Ellos agregan la vivacidad y frescura de los limones a cada coctel. Están principalmente elaborados para tragos basados en espirituosos claros como el vodka, ginebra y tequila blanco, pero también va bien con muchos otros espirituosos y licores.

Fresco y fuertemente afrutado con una increíble nota intensa de cítrico. Es amargo al sabor con notas sabrosas de cilantro y cardamom en el fondo.

200 ml, 39% Alcohol por Volumen

En Canon amamos los bitters de The Bitter Truth! Fueron la primera compañía en hacer una línea de bitters de calidad en interesantes sabores y ha mantenido su excelencia y dominación en la categoría de los bitters desde que comenzaron a existir. Si solo pudiera conseguir un poco de ese whisky de centeno!

COCKTAIL RECOMMENDATIONS

JALISCO FIZZ

MILANO JULEP

COSMOPOLITAN

MAINHATTAN COCKTAIL

JALISCO FIZZ

Jalisco Fizz

50 ml (1 1/2 oz) Tequila Blanco

20 ml (2/3 oz) fresh Lime Juice

20 ml (2/3 oz) Cream

10 ml (1/3 oz) Agave Syrup

2 dashes The Bitter Truth Lemon Bitters

Shake long and vigorously with ice & strain into a long drink glass. Put soda water on top & stir carefully.

MILANO JULEP

Milano Julep

50 ml (1 1/2 oz) Campari

2-3 dashes The Bitter Truth Lemon Bitters

5 ml (1/6 oz) fresh Lemon Juice

Put all ingredients in a tumbler with crushed ice & stir.

COSMOPOLITAN

Cosmopolitan

40 ml (1 1/3 oz) Vodka

20 ml (2/3 oz) Triple Sec

10 ml (1/3 oz) fresh Lime Juice

2 dashes The Bitter Truth Lemon Bitters

20 ml (2/3 oz) Cranberry Juice

Shake with ice & strain into a cocktail glass.

MAINHATTAN COCKTAIL

Mainhattan Cocktail

50 ml (1 1/2 oz) Applejack

20 ml (2/3 oz) Sweet Red Vermouth

2 dashes The Bitter Truth Lemon Bitters

Stir in mixing glass with ice & strain into a cocktail glass.

Recent posts

The Bitter Truth 10th anniversary edition release July 1, 2016

Old Cuban Cocktail with Robert Hess April 16, 2015

Bijou Cocktail and Right Garnish with Robert Hess March 11, 2015

Cucumber Bitters among TOTC Top 10 Best New Products 2015 June 19, 2015

Introducing Cucumber Bitters this Summer May 20, 2015

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Lemon Juice

Freshly squeezed lemon juice

All cocktails made with Lemon Juice

Not too sweet, not too sour - just super pleasant. Worth the extra effort to make.

A very fruity, fun drink. The mix is almost as hard to identify individual flavors as a fruit rollup or colored fruit candies.

This is CostaRica's most famous cocktail

A little treasure out of the ST-GERMAIN's own cocktail list.

A fizzy tropical prohibition style drink that packs a punch!

Fruity refreshing sweet and slightly sour longdrink with Hein's favorite juices.

Green and fruity

A beautiful balance of sweet, sour and bitter. Easy to prepare. The Amaretto is sweet enough to not need any added sugar. Wow!

Sounds like a dream come true. Another of my pre dinner cocktail.

Enjoy an alternative to the classic Amaretto Sour without the sour grimace .

Prepare it correctly and you'll have a great drink!

A variant of the Bloody Mary ordered at the Ceasar's Palace in Las Vegas by crooner Tony Bennett.

Corpse Reviver #1 must have existed yet nobody seems to remeber it. #2 has a crisp and light taste and will regenerate the drinker.

This is one of my favorite martinis! If you are afraid to drink gin, this drink will change your mind. The Lemon Gingerini incorporates ginger syrup (very easy to make at home, or substitute with fresh ginger), gin, and lemon to produce a slightly herbal and incredibly refreshing drink.

A girly drink all will appreciate, even if you don't like gin.

Jim Beam® Bourbon Sour

Ingredients

2 parts Jim Beam® Bourbon

1 part Lemon Juice

0.5 parts Lemon Lime Soda

0.50 Teaspoon Sugar

Lemon wedge and cherry

Preparation

Mix Jim Beam® with lemon juice, sugar, and ice in shaker. Shake vigorously and strain into whiskey sour glass. Garnish with lemon wedge and cherry.

Share with friends!

Enjoy more

Jim Beam Cranberry Cooler

Bourbon Milk Punch

Jim Beam® & Ginger Ale

Jim Beam Manhattan

Kentucky Sweet Tea

Double Oak Old Fashioned

Jim Beam® Apple & Soda

Jim Beam Crisp Apple Ade

Jim Beam® Honey & Lemonade

Old Fashioned Breeze

Red Stag Margarita

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White Lady Recipe

My first encounter with Japanese bartending was a couple of years ago, at a seminar by Japanese-trained bartender Stanislav Vadrna. Vadrna is very passionate about the discipline, which he learned by studying under Kazuo Uyeda, famed Japanese bartender and author of Cocktail Techniques. The focus and concentration involved in the Japanese style of bartending is truly amazing.

Cocktail Techniques outlines the process of bartending that defines the Japanese style—the recipes are only part of what makes each cocktail successful. Every movement, every thought of the bartender contributes to the experience, and the cocktail itself is only a portion of the final equation. The recipes, of course, do matter quite a bit; for each classic recipe in the book, Uyeda includes the original version alongside the proportions he uses. In the introduction for the White Lady, for example, Uyeda explains that the drink is simply a Gin Sidecar, and elaborates on how the use of his hard shake technique requires that a different ratio of gin be used in his recipe.

This version of the White Lady is light and fresh, blending the subtle botanicals of gin with the sweetness of Cointreau and the tartness of lemon juice. Though the proportion of gin is high in Uyeda's iteration, his technique skillfully blends the flavors of the cocktail in such a way that it tastes as lovely and ethereal as it looks. In a pinch, you can use any triple sec, but there is no substitute for Cointreau's flavor and I highly recommend using the real thing. For the gin, use a London Dry style like Martin Miller's or Beefeater; stay away from Tanqueray, which has a more pronounced juniper profile that won't play as well here.

Yield: makes 1 cocktail

Active time: 5 minutes

Total time: 5 minutes

Ingredients

4 parts dry gin such as Martin Miller's or Beefeater (2 ounces)

1 part Cointreau (1/2 ounce)

1 part fresh lemon juice (1/2 ounce)

Directions

Add the gin, Cointreau and lemon juice to a shaker filled with ice.

Shake well and strain into a cocktail glass. Serve.

Special Equipment

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Meat Lite: Spicy Orecchiette With Tuna, Peas, and Lemon

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Angostura Bitters

Angostura bitters is a concentrated bitters made of herbs and spices by House of Angostura in the country of Trinidad and Tobago.

Alcohol by volume: 44.7%

All cocktails made with Angostura Bitters

The Brandy Sour is a mixed alcoholic cocktail considered the unofficial national cocktail of Cyprus

It is a Prominent cocktail for prominent people

Strong, sophisticated, perfect for sipping.

A beautiful balance of sweet, sour and bitter. Easy to prepare. The Amaretto is sweet enough to not need any added sugar. Wow!

A variation on a Grand Passion

The genuine recipe invented in the Long Bar of the Raffles Hotel in Singapore

Prepare it correctly and you'll have a great drink!

A great taste of of the Caribbean created by Dale DeGroff.

A really refreshing gin and bourbon cocktail.

A refreshing variation of the Dark and Stormy. Use a good ginger beer such as Fever Tree.

This one will sneak up on you

An awful concoction of jack daniel, mozart chocolate and aromatic bitters. Paired with cigar.

A smooth, sweet drink with a spicy bite.

A cocktail so fine and delicate and rich in flavour that you'll always want another one .

This drink was old fashioned in the 1880's. Still a very tasty cocktail.

Cocktails

A cocktail you'll love at first sip thanks to its special texture and striking mixture of flavors. There are many legends and stories about how this cocktails got its name, for sure the Americano is one of James Bond's favourite cocktails (he ordered one in 007 Casino Royale). The Americano is part of the official cocktail list of the IBA (international bartending association) and IBA cocktails are prepared all over the world according to this original recipe.

recipe

- 1 part (1oz, 3cl) Campari

- 1 part (1oz, 3cl) Red Vermouth

1) Pour the ingredients directly in a old-fashioned glass

2) Fill with ice cubes

3) Add a splash of soda water

4) Garnish with orange slice or lemon peel.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Simple and balanced, it's considered to be one of the most famous Italian cocktails in the world. Invented in 1919 by Count Negoni - who asked to add a touch of gin rather than soda to his americano, in honour of hist last trip to London - the cocktail was finally named after the count who adored it. The Negroni is part of the official cocktail list of the IBA (international bartending association) and IBA cocktails are prepared all over the world according to this original recipe.

recipe

- 1 part (1oz, 3cl) Campari

- 1 part (1oz, 3cl) Gin

- 1 part (1oz, 3cl) Red Vermouth

- 1 slice of orange

1) Pour all ingredients directly into a rock glass filled with ice

2) Garnish with a slice of orange.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Invented during the prohibition years and served in American style, The Boulevardier mixes European ingredients and has a rich, intriguing and intense taste.

recipe

- 2 parts (1oz, 3cl) Campari

- 2 parts (1oz, 3cl) Red Vermouth

- 3 parts (1oz, 3cl) Bourbon Whiskey

1) Pour all ingredients into mixing glass with ice cubes.

2) Stir well and strain into chilled cocktail glass

3) Garnish with lemon twist.

Size: from 16cl to 24cl

The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.

The eye catching colour and the sweet taste makes this cocktail unique. The Campari orange was originally named Garibaldi - the soldier who fought for the Italian unification movement - as it combines two ingredients that come from north and south of Italy: Campari is from Milan and oranges from the south.

recipe

- 1 part (1⁄4 oz, 4cl) Campari

- 3 parts (top) Orange juice

1) Pour the ingredients into a tall glass filled with ice.

2) Garnish with a slice of orange.

As the name suggests, it is commonly used to serve cocktails made with fruit juices.

In 1972, Mirko Stocchetto at the Bar Basso in Milan added sparkling wine instead of the gin by mistake to a Negroni. He then realized that this variation had some sense and this humble mistake led to the creation of a classic cocktail that is still enjoyed all around the world today, and to its name: in fact, in Italian "sbagliato" means mistaken. Ideal for those who want to enjoy a few "bubbles" without having to forget the classic sharp Negroni taste they know and love.

recipe

- 1 part (1 oz, 3cl) Campari

- 1 part (1 oz, 3cl) Red Vermouth

- 1 part (top) Sparkling Wine

1) Build in a double rocks glass with ice.

2) Garnish with a slice of orange.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Simplicity is often the key to the best results. And this drink proves the point. All it takes is a touch of tonic water to make an irresistible, thirst-quenching cocktail.

recipe

- 1 part (1,1⁄4 oz, 3,75cl) Campari

- 3 parts (top) Tonic Water

1) Build the drink in a balloon glass with ice.

2) Garnish with a slice of orange.

A stemmed cocktail glass with a balloon shape bowl, ideal for serving gin or cocktails.

It holds about 415 ml and is 18 cm high.

This was the most popular drink in the bar Camparino, opened by Davide Campari himself back in 1915. Simple and easy, and perfect for the aperitif when you are in town.

recipe

- 1 part (2 oz, 6cl) Campari

- 3 parts (top) Soda water

1) Prepare directly inside the glass.

2) Pour the chilled Campari and top up with soda.

3) Garnish with an orange slice if desired.

A stemmed glass, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous.

Campari and the shaker were invented at almost the same time and soon became a twosome. Perhaps this is why together they create something special. Quick, uncomplicated and with a simple elegance it is one of the best ways of enjoying Campari’s complexity.

recipe

- 1 part (2 oz, 6cl) Campari

1) Shake well with ice and pour into a chilled cocktail glass.

Size: from 16cl to 24cl

The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.

The simplest, most classic way of discovering and enjoying Campari's complexity. The ice will enhance its unmistakeable hint of bitter, entering dry and strong on the palate. The best time to enjoy it? Aperitif time, of course.

recipe

- 1 part (2 oz, 6cl) Campari

1) Prepare this cocktail directly inside an ice-filled glass.

3) Garnish with a slice of orange.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Italy, around 1870. Campari bitter (made in Milan) came together with Cinzano vermouth (made in Turin). An encounter that changed everything. It is hardly surprising that the name Mi-To sounds exactly like the Italian word for ‘Myth’

recipe

1 part (3 cl - 1oz) Campari

1 part (3 cl - 1oz) Red Vermouth

1) Build in a rocks glass full of ice. 2) Garnish with a peel of orange.

A stemmed glass, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous.

This is the Stars and Stripes version of the Negroni. It uses the characteristic American spirit – rye whiskey – instead of gin and became famous in the 50s. It is both strong and fascinating, like its most famous

admirers, the male stars of Hollywood of the time.

recipe

- 1 part (3 cl - 1oz) Campari

- 1 part (3 cl - 1oz) Rye Whiskey

- 1 part (3 cl - 1oz) Dry Vermouth

1) Pour all ingredients into a mixing glass filled with ice cubes.

2) Stir well and strain into a chilled cocktail glass.

3) Garnish with orange peel and red cherry cocktail.

Size: from 16cl to 24cl

The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.

Campari Milano is a new reinterpretation of Campari Spritz with a touch of mint and elder flower syrup, that offers an unexpected fresh taste experience. Ideal for the hot summer nights.

recipe

- 1 part (11⁄2 oz, 4,5 cl) Campari

- 1 part (1oz, 3 cl) Elderflower syrup

- 3 parts (3oz, 9 cl) Prosecco

1) Prepare directly inside an ice filled glass

2) Pour the prosecco first then the elderflower and finally the Campari.

3) Garnish with fresh mint leaves and stir gently.

Size: from 30cl to 60cl

This glass has recently become popular for Prosecco based cocktails.

The Mixology Map

Find out which campari cocktail perfectly suits you.