These fantastic recipes include a rosy, gin-based old-fashioned and a citrusy Mediterranean Pink Lady.
Food & Wine
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Mediterranean Pink Lady
Angus Winchester loves limoncello and Campari and wanted to combine them in a classic-style (that is, not overly esoteric or fussy) cocktail. The result is a pretty pink drink that’s citrusy and crisp.
Pleasantly bitter, herb-infused Campari is a bracing aperitif, especially when it’s blended with a little sparkling wine as it is here. Mixologist Neal Bodenheimer loves how the vivid-red Italian spirit tastes with fennel.
This cocktail reminds Mike Ryan of the strawberry-rhubarb pies his mother made every spring. He roasts the rhubarb for the drink’s syrup to caramelize the edges of the stalks and to accentuate their subtle, earthy bitterness. The syrup can be mixed with club soda for a pretty, nonalcoholic drink.
Hidetsugo Ueno currently uses the exquisite French Dolin rouge vermouth in his Negronis, but you may want to experiment with different sweet vermouths—Martini & Rossi, Cinzano, Carpano Antica Formula—or try a bittersweet one like Punt e Mes.