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.
Dave Kwiatkowski creates this variation on an old-fashioned by swapping gin for the whiskey. A splash of Campari adds bitterness and a rosy color.
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.
Late-Harvest Wine and Campari Cocktails
When he's grilling for pleasure on a hot summer night, Francis Mallmann invariably has a cool cocktail in his free hand. The extra-refreshing one here combines sweet wine and bitter Campari.
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.
Two bracing Italian liqueurs, Cynar and Campari, lend this quirky orange-accented sparkling cocktail a love-it-or-hate-it bitterness.
Blood Peach Bellini
The Blood Peach Bellini was originally made using superseasonal summer blood peaches. This uses Campari and grenadine to approximate the rare fruit’s flavor and color.
If you can’t find Barolo Chinato, use the spicy sweet vermouth Punt e Mes, which is widely available in the United States.
The cardamom flavor of Amaro Abano goes nicely with rich, nutty cream sherry in this Americano variation, the Quo Vadis.