| Toronto Cocktail | ||
|---|---|---|
| The Mezcal Negroni is a smoky take on the classic Italian aperitivo. To make it, swap mezcal for gin, and stir with Campari and sweet vermouth. | ||
| Tipperary | ||
| Love the Bijou? Try a Tipperary, a Dead Rabbit favorite made with Irish whiskey, without the Campari. | ||
| Sloe Gin Sour | ||
| The Slow Gin Sour blends the sweet and tart flavors of sloe gin with the classic sour template. | ||
| Sloe Gin Fizz | ||
| The Sloe Gin Fizz cocktail is a classic for a reason. See how the tartness of sloe berries influence this tasty drink. | ||
| Quarter Century | ||
| This is an Anders Erickson original cocktail created for New Year's Day, 2025. | ||
| Psycho Killer | ||
| White cacao and banana liqueur balance the dry, bitter duo of cocoa nibs and Campari in this elegant Irish whiskey cocktail from The Dead Rabbit. | ||
| Old Pal | ||
The cocktail appeared in print in MacElhone (1927), by Harry MacElhone, the proprietor of Harry's New York Bar in Paris. The cocktail appears, not in the main list of recipes, but in the essay "Cocktails About Town" by Arthur Moss, which describes cocktails by men-about-town; this essay also includes the boulevardier. The Old Pal is credited to William "Sparrow" Robinson, a sports editor for The New York Herald in Paris, while the "old pal" refers to Moss, to whom it is dedicated. The cocktail is described as: I remember way back in 1878, on the 30th of February to be exact, when the Writer was discussing this subject with my old pal "Sparrow" Robertson and he said to yours truly, "get away with that stuff, my old pal, here's the drink I invented when I fired the pistol the first time at the old Powderhall foot races and you can't go wrong if you put a bet down on 1/3 Canadian Club, 1/3 Eyetalian [Italian] Vermouth, and 1/3 Campari," and then he told the Writer that he would dedicate this cocktail to me and call it, My Old Pal. |
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| Negroni | ||
| Composed of gin, sweet vermouth and Campari, the Negroni is the classic three-ingredient cocktail you should absolutely master. | ||
| Lucien Gaudin | ||
| The Lucien Gaudin is a classic gin cocktail named after the French Olympic fencer. It has the bitterness of Campari with gin, a nod to the Negroni, but with dry vermouth rather than sweet vermouth. | ||
| La Rosita | ||
| The Rosita is a classic cocktail that has been around for decades. It is a tequila-based drink that is similar to a Negroni, but with a few key differences. The Rosita uses equal parts tequila, Campari, and a blend of sweet and dry vermouth. It is typically garnished with an orange twist. | ||
| Jungle Bird | ||
| The Jungle Bird is a classic Tiki cocktail that was created in 1973 at the Aviary Bar in the Kuala Lumpur Hilton. It's a complex and balanced drink that combines the flavors of dark rum, Campari, pineapple juice, lime juice, and simple syrup. | ||
| Jasmine | ||
| This drink was created by legendary barman Paul Harrington at the Townhouse in Emeryville, CA in 1990. It’s named after his friend Matt Jasmin who was sitting at the bar with Harrington one day and asked him to “Make me something you’ve never made before.” The inspiration for this drink was the Pegu Club, a cocktail Harrington was a bit obsessed with. The drink gained more notoriety when Harrington included it in his book “Cocktails” which is now out of print and goes for about 75 bucks on eBay if you’re thinking about getting a copy. When Harrington handed Jasmin the cocktail Jasmin took a sip and said: "Congratulations, you just invented Grapefruit Juice." Many years later Harrington would realize that he had been spelling the last name of his friend all wrong. |
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| Frozoni | ||
| The Frozoni is a frozen variation of the Enzoni cocktail, a modern classic that combines muddled grapes with Campari, gin, lemon juice, and simple syrup. The Frozoni adds frozen grapes and Prosecco or other sparkling wine to the mix, creating a refreshing and bubbly slushy drink. | ||
| Forced Retirement | ||
| The Forced Retirement cocktail is a concoction created by Anders Erickson, a Chicago-based bartender and YouTuber. It's a rather unique drink that incorporates the infamous Malört, a Chicago spirit known for its intense, bitter flavor. | ||
| Enzoni | ||
| The Enzoni cocktail is a refreshing twist on the classic Negroni, created by Vincenzo Errico in 2003. It combines the bitterness of Campari with the sweetness of green grapes and the botanical depth of gin. | ||
| Coffee Negroni | ||
| A coffee Negroni is a modern, bittersweet, gin-forward cocktail that's made with coffee liqueur, gin, Campari, and sweet vermouth. | ||
| Cocoa Nib Infused Campari | ||
| Cocoa nib-infused Campari is a way to add a chocolate flavor to cocktails and can be used to modify classic drinks like the Negroni and Boulevardier. | ||
| Boulevardier | ||
| Swap the gin for whiskey in a Negroni, and you get the delicious Boulevardier cocktail. Grab some Campari and sweet vermouth, and start mixing. | ||
| Between The Sheets | ||
| This provocatively named Between the Sheets cocktail dates back to Prohibition and amps up the classic Sidecar formula with a dose of rum. | ||
| 15 Bottles to Build your Bar! | ||
| Americano | ||
| The cocktail was first served in creator Gaspare Campari's bar, Caffè Campari in Milan, in the 1860s, an American man, who was under the impression that Campari was a long drink, ordered it, hated it, and said it would be better served iced and fizzy. He ordered a Campari and soda which became too bitter; after a few iterations he and the esteemed bartender decided on Vermouth as the perfect blend. It is the direct descendant of the "Milano-Torino" which consisted of Campari, the bitter liqueur from Milan (Milano) and Punt e Mes, the vermouth from Turin (Torino) but lacked soda water. This drink was itself a descendant of the "Torino-Milano", a concoction consisting of equal parts Campari and Amaro Cora. | ||