cocktails_mit_gin

3 Cocktails with Genever, the Granddaddy of Gin

A note for cocktail history buffs: Despite the fact that many of the best gins in the world come from England, the herby liquor actually traces its origins back to the Dutch—specifically their spirit genever. It was the Dutch who brought their preferred tipple to England, which soon evolved into the more-familiar gin we know today.

Like gin, genever is a white spirit steeped with botanicals. Unlike gin, genever has a distinctively malty grain base—its maltiness might remind you more of a much, much lighter Scotch; and though it's still a clear, juniper-steeped liquor, it tends not to be quite as sharply herbal as gin.

The brand you'll often find (and one we'll happily recommend) is Bols Genever. Their barrel-aged line is excellent, but the standard genever works beautifully for each of these cocktails. Give it a try and see if you can't appreciate what the Dutch have loved for all these centuries.

Easy: Genever and Soda

There are plenty of liquors out there that can be well-appreciated with enough ice, a good garnish, and a big splash of soda. Genever is one of them. A simple genever and soda is also a good test—if you like this, you'll like the other ways you can work with the spirit.

Instructions: In a tall glass with ice, combine an ounce and a half of genever and four ounces of club soda. Garnish with a lemon wheel (or for something a little sexier, as in this photo, a few lemon half-wheels).

Intermediate: Genever Old Fashioned

Cocktail geeks call drinks like an Old Fashioned "spirit-forward," which essentially means "boozy." But in order to work as a spirit-forward cocktail, the spirit itself needs a certain weight and heft to it; a vodka Old Fashioned wouldn't only taste somewhat strange, but doesn't have any body as you drink it. Genever, on the other hand, has the weight and character to really pull off a format like the Old Fashioned.

Instructions: In a mixing glass with ice, combine two ounces of genever, a quarter-ounce of good maple syrup, and two big dashes of Angostura bitters. (Sometimes we'll tell you that bitters are optional, but in a cocktail with as few ingredients as an Old Fashioned they're essential.) Stir all that up with ice, and then strain into a rocks glass over fresh ice. Garnish with a lemon and an orange peel, twisting both over the surface of the glass to release their citrus oils.

Advanced: The Dutch Apple

So, we're pretty proud of this one, if we do say so ourselves. The particular maltiness of genever goes really well with apple cider, and heated up, this is a totally easy-drinking but unusual winter warmer that's both intriguing and familiar. Bonus: it's really, really simple to make.

Instructions: In a small pot, combine two ounces of genever, two ounces of cider, half an ounce of honey syrup (equal parts honey and water) and a dash of Angostura bitters. Heat over the stove just until it simmers (you don't want to cook anything, just warm it through). Pour into a heat-safe glass and garnish with a cinnamon stick. Snuggle your nose down into the glass, take a few deep breaths and savor.

10 simple, easy gin cocktails

P rosecco cocktails are all the rage these days - but for those of us with a soft spot for Mother's Ruin, nothing beats a gin cocktail.

Whether you want a drink that's long or short, refreshing or sweet, gin is the perfect spirit.

One for when you see the first blackberries appearing in the hedgerows. Blackberry liqueur and gin have a natural affinity, more so than cassis and gin.

INGREDIENTS

• 40ml gin
• 10ml sugar syrup
• 15ml crème de mur (blackberry liqueur)
• 15ml lemon or lime juice
• Blackberries to garnish

Pour all the liquid ingredients into a chunky tumbler half filled with ice and stir gently, garnishing with a perfect blackberry or two.

My own favourite recipe, many times tried and tested (just to make sure…). The egg makes it silkier and richer, but note it is raw, of course.

INGREDIENTS

• 50ml gin
• 30ml lemon juice
• 10ml sugar syrup
• 1 tsp sugar
• 20ml lightly whipped egg white (optional)
• Chilled soda water, quantity to taste

S hake up the gin, lemon juice, sugar syrup, sugar and egg white (if using) in a cocktail shaker with a little ice and strain into a highball glass half-filled with ice cubes. Top up with soda water.

A cool, elegant, refreshing serve. You can add more ‘bite’ with a dash of lemon juice, if you like.

INGREDIENTS

• 50ml gin
• Two tender top sprigs of fresh mint, washed
• 1cm thick slice fresh cucumber, quartered
• 100m chilled elderflower pressé (NB: not concentrate)
• Small mint sprig and thin lemon slice to garnish

Place the gin, mint and cucumber pieces in the bottom of a cocktail shaker or glass jug, and stir for a minute, squashing down the mint and cucumber with the back of a spoon to bruise them well and release their juices. Strain into a tall thin tumbler containing a couple of ice cubes, and top up with spritzy elderflower pressé. Garnish with mint and lemon.

Bee’s Knees

Why isn’t this Prohibition-era recipe, a brilliant combination of gin and honey, more widely known? It’s delicious.

INGREDIENTS

• 50ml gin
• 10ml runny honey (use the best you can, its flavour will shine)
• 5ml water
• 15ml fresh lemon juice

S tir the honey into the water until dissolved to make a syrup. Pour into a cocktail shaker with the gin, lemon juice and a couple of ice cubes. Shake and strain into a cocktail glass.

Lemongrass Fusion

T his has exotic, fragrant ingredients and quite a sweet finish from the cordial.

INGREDIENTS

• 50ml gin
• 30ml lime and lemongrass cordial concentrate (I use Belvoir’s)
• 4cm long piece lemongrass, outer layer peeled
• 2cm square piece fresh ginger root, peeled
• 150ml ginger ale
• Slice of lime to garnish

Chop the lemongrass and ginger into pieces and bruise them with the back of a spoon. Put them, and any juices from them, into a cocktail shaker with some ice, and add the gin and cordial. Shake well then strain into a tumbler with more ice in it. Top up with ginger ale. Garnish with a thin half-slice of lime.

Gin and lime were meant to be together. More so even than gin and lemon, in my view. Here’s a simple, classic cocktail that showcases the marriage.

INGREDIENTS

• 60ml gin
• 15ml lime juice
• 10ml sugar syrup
• Twist of lime zest to garnish

P our the gin, juice and sugar syrup into a tumbler half-filled with ice. Stir gently. Garnish with the lime zest.

The Moll Cocktail

Adapted from the famous Savoy Cocktail Book of 1930. The orange bitters make all the difference, so don’t leave them out.

INGREDIENTS

• 30ml gin
• 30ml sloe gin
• 30ml French dry vermouth
• Dash orange bitters
• A little sugar, to taste

Shake all the ingredients in a cocktail shaker over ice and strain into a cocktail glass

Apricot Passion

H ugely fruity, tangy and succulent, this one, and not as strong in spirit. Use either apricot glaze (which comes in jars in the baking section of major supermarkets) or pass apricot jam through a sieve instead.

INGREDIENTS

• 30ml gin
• 2 tsp apricot glaze or sieved apricot jam
• 30ml passionfruit juice drink (from a 1 litre carton)
• 10ml lime juice

P our the gin over the apricot glaze in a glass with a little crushed ice and stir very well until the apricot is more or less dissolved. Add the passionfruit juice drink and lime juice and stir further, add more crushed ice, then serve with a straw.

Herbs work well with gin - fresh basil can be good in a gin cocktail, but the mild aniseed and grassiness of tarragon is even better. For a stronger aniseed flavour add a few drops of pastis.

INGREDIENTS

• 50ml gin
• 15ml tarragon syrup (see below)
• 25ml fresh lime juice
• Lime slice to garnish

Make tarragon syrup by heating up a small cup each of water, white sugar and fresh tarragon leaves and stirring until the sugar is dissolved. Do not boil; instead take off the heat and allow to steep for 5-10mins. Strain off the tarragon and let the syrup cool before using. Pour the gin, tarragon syrup and lime juice into a tumbler with ice, stir briefly and serve, garnished with a thin slice of lime.

T o make one of these delicious cocktails, take your pick from some of our favourite gins, as chosen by Leah Hyslop, below.

Whitley Neill

A lthough it’s made near distinctly-unglamorous Birmingham, Whitley Neill is inspired by the flavours of Africa.

Stuffed with exotic botanicals such as baobab fruit and cape gooseberries, it’s a delicate, smooth gin with a slightly earthy, peppery finish.

Really good with in a G&T, with a slice of orange instead of the standard lemon or lime.

W ith its pretty glass bottle and overwhelming floral notes, Bloom is clearly being marketed as a “girly” gin, but don’t let that put you off.

Uncorking it is like stepping into a fragrant English garden on a summer’s day – all soft chamomile and honeysuckle. Great for a summery G&T.

Hayman’s Old Tom Gin

T here’s growing interest among cocktail enthusiasts in Old Tom Gin – a slightly sweetened spirit which is closer to the kind of gin which would have been drunk in 19th century, when many of our classic cocktails were born.

Several bars, including The Dorchester, have it exclusively made for their drinks, but there are several good recreations for general sale, including this one from Hayman's. Try it in a Martinez , a predecessor of the martini, by stirring 30ml Old Tom, 60ml Italian vermouth, 2 dashes of bitters and 2 dashes of maraschino liqueur with ice before straining into a martini glass.

F eel free to adjust or even invert the vermouth/Old Tom ratios if you want something with a bit more punch.

Berkeley Square

T his is a favourite of mine – and the one I nearly always reach for when making a martini.

It has some unusual botanicals, including sage and lavender, but none are overpowering: what you get is a really drinkable, mellow gin with just a touch of sweetness from the lime leaves. Best served in a simple cocktail where it can really shine.

The Telegraph Gin Experience

Celebrate the 'ginaissance' this summer with the return of The Telegraph Gin Experience at The Roof Gardens in Kensington. Join us on 1-2 August 2017 for two days of intimate guided tastings, a private fair featuring over 40 gins, talks from experts and delicious food. Find out more at telegraph.co.uk/gin or call 0800 542 5859.

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Cocktails mit gin

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Welcome to the Treasury of Tipples

THAT WHICH IS LEAST EXPECTED IS OFTEN THE MOST DELICIOUS. Peruse by Occasion, Skill, Dryness, Character, or search for tipples by name here:

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HENDRICK'S GIN, 44% ALC./VOL. © 2017 BOTTLED AND IMPORTED BY WILLIAM GRANT & SONS, INC. NEW YORK, NY.

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Gordon's Gin Cocktails

The classic gin & tonic, as fresh-tasting now as it's always been.

This serve is perfect for the early evening aperitivo moment - try it with a splash of prosecco a delicious twist.

The warm and subtle sweetness of elderflower is perfectly balanced with the rich juniper of Gordon’s.

The classic, made the classic way.

A little taste of Havana, with a touch of British spirit.

Gordon's Sloe gin partners Gordon's London Dry gin for added autumnal fruitiness.

This take on the Gin Fizz is peppery and dry with a terrific zing.

A cocktail with a festive feel, that's equally welcome on a warm summer's afternoon.

Long hot afternoons in the garden are often better shared, just like Gordon's Elderflower Cooler.

Simply sensational. A cocktail that's sure to wow guests.

3 Quick Cocktails Starring Sloe Gin

These days, for better or for worse, flavored spirits are all the rage. (Wedding cake vodka: definitely for worse.) But it’s worth looking back in time and paying tribute to the original flavored liquors, made with quality spirits and real fruits, each with proud traditions of its own.

There’s no better example than sloe gin, a British favorite, made from steeping dark purple sloe berries with gin and sugar. Never heard of sloe berries? That’s because the little fruits taste pretty terrible on their own; only when steeped in booze do their more redeeming qualities emerge. (Funny, we know some humans like that, too.)

Today, Plymouth—one of the world’s classic gin brands—makes its sloe gin from a recipe dating from 1883. At about 26 percent ABV, sloe gin drinks like a fruit liqueur, rather than a gin. But while there’s a distinct, dark-berry sweetness, it’s balanced by the fruit’s own vivid acidity, and a little nuttiness from the fruit’s stone, which steeps in there too.

Though traditionally sipped neat, sloe gin’s deep fruit flavors and balance of sweet and tart make it an ideal candidate for summer cocktails. Here are three of our favorites—all easy to shake up at home, and requiring nothing more than a trip to the grocery store.

Easy: Sloe Gin and Tonic

If you’re into sloe gin, you’ll probably enjoy it on ice with just a little soda. But we think it works even better with the slight herbal bite of a good tonic water, like Fever-Tree—plus, what’s more classic than a G&T? A lime wedge is all the adornment it needs.

Instructions: Add 1½ ounces of sloe gin to a tall glass or a rocks glass with ice. Top with 4 ounces of tonic water. Garnish with a lime wedge.

Intermediate: Nice and Sloe

Sloe gin is great as the starring ingredient of a cocktail, but its distinctive flavor works well as a supporting player to various spirits, too. Here, we’re using it as an accent in a light–bodied rum cocktail, where lemon and mint pair nicely with the sloe gin’s rich berry notes.

Instructions: To a cocktail shaker with ice, add 5 to 8 mint leaves, 1½ ounces of dry white rum (we like Brugal Extra Dry), ¾ ounce of sloe gin, ¾ ounce of lemon juice, ¼ ounce of simple syrup (sugar dissolved in an equal amount of hot water). Shake all that up and strain it into a cocktail coupe. Serve garnished with a mint sprig.

Advanced: Sloe Gin Silver Fizz

This is a classic sloe gin drink, but in our version, we’re going with a few modifications. While the traditional version uses no liquor but sloe gin, we think that a backbone of classic gin makes it all the better. Use Plymouth gin or, if you really want something a little more fun, Plymouth Navy Strength, the higher-octane (but still beautifully balanced) version. At 57 percent ABV, Navy Strength gin takes this drink from a light, sweet sipper to a fully realized cocktail that’s perfect for brunch.

If you’re unfamiliar with egg white in cocktails, its appearance here may seem strange. All it contributes is a little more body, resulting in a richer, foamy texture. Rest assured that the drink won’t taste like egg at all.

Instructions: To a cocktail shaker without ice, add 1 egg white, ½ ounce of fresh lemon juice, ½ ounce of lime juice, ¾ ounce of simple syrup (sugar dissolved in an equal amount of hot water), 1 ounce of sloe gin and 1 ounce of classic gin (Navy Strength, if you’re feeling daring). Shake all that up without ice—that’s called a “dry shake,” which helps foam up the egg white. Then add ice, shake again and strain the mixture into a tall glass without ice. Add 2 ounces of soda to top. Garnish with lemon and orange wheels, or brandied cherries. Drink quickly!

Cocktails mit Gin

Wer an Gin und Cocktails denkt, der denkt fast immer an den Gin Tonic. Wir könnten an dieser Stelle eine flammende Rede darüber halten, dass der Gin doch so viel mehr zu bieten hat als den öden Aufguss von Limetten, Zitronenzesten, Gurken und Eis. Tatsache ist aber: Eben wegen des Gin Tonic-Booms gibt es endlich mal einen Longdrink, bei dem sich sauviele Leute Gedanken darüber machen, wie man das Maximum aus ihm herausholen kann. Das finden wir gut. Und schmecken tut uns der Gin Tonic obendrein auch.

Aber ja: Es gibt mehr als nur einen Cocktail mit Gin: Da wГ¤ren der Gin Fizz, der Gimlet, aber auch der Martini – der besteht fast immer aus Gin und Wermut, versteckt sich aber hinter dem Namen. Ein Tom Collins ist ebenfalls ein Gin-Cocktail-Rezept und fГјr alle, die’s lieber fruchtig mГ¶gen, gibt’s den kirschlastigen Singapore Sling. Auch diesen Cocktails wollen wir uns widmen.

Welcher Gin ist der beste fГјr Cocktails?

In den letzten Jahren hat es Dutzende von Gins auf den deutschen Markt gespült und die meisten davon sind tatsächlich qualitativ ziemlich gut. Die Geschmacksbandbreite unter den Gins ist aber derart gewaltig, dass man fast schon für jeden Geschmack und jeden Cocktail zwei bis drei Gins zu Hause haben sollte, wenn man auch alles vorbereitet sein will.

Das macht kaum eine Hausbar mit, deswegen sollten Sie als Einsteiger zu den Klassikern Hendrick’s und Tanqueray No. 10 greifen, damit macht manВ wenig falsch. An Gordon’s und Bombay Sapphire ist Гјbrigens nichts verkehrt – aber ihrВ kommt ja nicht hierher und informiert euch, um dann genau die Sachen aus dem Supermarktregal zu holen, die В ihr eh schon zu Hause habt.

Violet Fizz – der Gin Fizz mit CrГЁme de Violette

Wenn man sich einen Twist fГјr einen bekannten Cocktail Гјberlegt, kann man etwas hinzufГјgen oder wegnehmen. Man kann die komplette Zutatenliste durch „was Г¤hnliches“ austauschen. Man kann die Deko behalten und den Rest durch Orangensaft.

Beefeater Gin alcoholic cocktail recipes

Add to an ice-filled highball glass, and serve with in-season fruit and straws.

The crushed ice should be added first, followed by the honey. Stir the mixture as you pour the gin on top, which should be relatively chilled. Add the squirts of lemon to your liking, and place a wedge over the rim, if desired.

Pour gin and blue curacao into an ice-filled collins glass. Add lemon juice, pineapple juice and soda. Stir, and garnish with a long lemon twist, a cherry and mint leaves.

Shake well with ice and pour into a hurricane glass. Vary lemon-lime mix to taste. Garnish with a lime wedge or a cherry, a slice of orange, and serve.

Add ingredients to a cocktail shaker, shake, and serve with cut apple, lemon, and pineapple-leaves.

Pour the Beefeater gin, cherry brandy, orange juice and ginger ale into a cocktail shaker half-filled with ice cubes. Shake well, strain into a chilled cocktail glass, and serve.

Blend, pour into a collins glass half-filled with crushed ice, and serve.

Mix all ingredients in a large glass with lots of ice and enjoy.

Add ingredients to a chilled martini glass. Shake well. Garnish with a black raspberry.

Pour wink soda over gin in a glass, add ice if desired, and serve.

Shake and strain into a cocktail glass. Garnish with slices of lime and lemon, and serve.

7 Delicious Sake Cocktails You Need to Be Drinking

Contributed by Crystal Sykes Posted on Jan 08, 2016

Sake: It’s not just for sipping neat. Cocktails containing this Japanese spirit, distilled from rice, have been popping up all over the country. Perfect for those looking for a lighter cocktail, sake can really elevate drinks to an entirely different level. Here are seven ways to try it.

1. Zucchini Sake

Zucchini water isn’t the first thing that comes to mind when it’s cocktail time but this incredibly simple drink is the refreshing libation you need right now. Joined with sake and some lemon simple syrup, the Zucchini Sake is light and slightly sweet, with pleasant vegetal undertones. Get the recipe.

2. Sake Champagne Mojito

Pair a rice wine with a sparkling wine to delicious effect! With just four ingredients—sake, Champagne, lime juice and stevia, which adds a touch of sweetness—you can enjoy a cocktail without feeling that you’re cheating on your New Year’s resolutions. Get the recipe.

3. Lychee Sake

The heady tropical bouquet of lychee fruit is tempered when combined with dry sake in this unique, easy cocktail, served as a shot with a whole lychee garnish. Get the recipe.

4. Thai Me Up Thai Me Down

Sake can carry a cocktail all on its own, but why not pair it with another spirit? In this cocktail you can choose either vodka or gin to accompany the Thai basil–infused sake. Makrut lime simple syrup, lime juice and yuzu bitters bring the refreshing citrus, and a bit of coconut milk contributes creamy richness. Get the recipe.

5. Cherry Vanilla Sparkler

A fizzy cocktail with cherry and vanilla? Sign us up. The Cherry Vanilla Sparkler is a light and bubbly drink to sip up when you’re dreaming of the warmer months (grab some bottled pure cherry juice if cherries aren’t in season). Get the recipe.

6. Strawberry Mint Spritzer

Just like with the Cherry Vanilla Sparkler, this cocktail is a refresher that’s easy to make. Sake and Champagne are paired with strawberries, mint, fragrant Meyer lemon juice and some vanilla stevia; it’s a low-calorie cocktail with big flavor. Get the recipe.

7. Mist & Shadow

If you prefer your cocktails on the savory side, try a Mist & Shadow. St-Germain elderflower liqueur and sake form the base of the drink, which is further enhanced by dill, celery bitters, lemon juice and a surprise ingredient: sugar snap peas. Why eat your vegetables when you can drink them? Get the recipe.

The B&T

And other cocktails

Beefeater, Tonic, Lemon, Orange.

Beefeater Dry infused with a sweet Vermouth

White Lady

Beefeater Dry, Contrieau, lemon

Beefeater Dry, Crème de Cassis, tonic, fresh lemon

Beefeater Dry infused with Campari and a sweet Vermouth

Martini K-Ya

Chilled Beefeater Dry mixed with Dolin de Chambery Dry Vermouth and served with a rice cracker and mascarpone

Green Goddess

Beefeater Dry, fresh cucumber, lime, basil

Limmer's Punch

Beefeater Dry, Oleo Saccharum, Capillaire, lemon juice, chilled soda water

Latin Snapper

Beefeater Dry with fresh tomatoes, tabasco and coriander

Gin St. Clements

Beefeater Dry, fresh lemon juice, orange juice, tonic

Sage Against the Machine

Beefeater Dry, apple juice, lemon juice, sage

Green Tea Martini

Chilled Beefeater 24 and Lillet Blanc, mixed with Chinese green & sencha teas and garnished with a grapefruit twist.

Beefeater 24 & Tonic

Beefeater 24 topped with tonic and a fine wheel of grapefruit

Jasmine Garden

Beefeater 24 infused with jasmine tea

Mi Lang Negroni

Beefeater 24 brewed with oolong tea and mixed with Campari, Dubonnet and Aperol

Smokey Lady

Beefeater 24 with the addition of a strong brew of smokey lapsang souchong tea

Beefeater 24 spiced with ginger and lemongrass, topped with chilled green tea

The Arc Punch

Beefeater 24, Mumm champagne, Lillet Blanc, Crème de Cassis and Antica Formula Vermouth

Japanese Orchard

Beefeater 24, with a strong brew of sobacha and pressed apple juice

The Next Word

Beefeater 24 infused with the spicy notes of chai tea, maraschino liqueur and fruit cup

Fruit Cake Flip

Beefeater 24 with the honeyed flavours of oolong tea and fruit notes of malt loaf and date syrup

Beefeater 24 infused with Earl Grey tea

Kyoto Colada

Beefeater 24 mixed with sweet Coco Lopez, pineapple juice and matcha tea

Bottled Orchard

Beefeater 24 combined with the sweetnesss of pears

Triple Citrus Soda

Beefeater 24 with a Triple Citrus Sherbet of lemon, orange and red grapefruit

24 Gun Salute

Beefeater 24, Lillet Blanc, red grapefruit juice, homemade ginger syrup, Gunpowder green tea

Thyme Will Tell

Beefeater London Garden gin, lemon juice, thyme liqour and almond syrup

Chelsea Garden Cooler

Beefeater London Garden, lemon juice, apple juice, lemon thyme syrup and soda water

Oolong Tea Martini

Chilled Beefeater 24 and Cocchi Americano diluted with oolong tea

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.

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- 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.

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- 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.

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- 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.

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- 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’

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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.

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- 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.