Friday, 15 February 2013

Fabulus Friday: Cocktail Hour

Aoife, Cambridge

This cocktail is essentially a Negroni diluted with fresh juice. While I'm partial to a Negroni and I'm loathe to mess with classic drinks, there is a limit to the number of them a girl can drink. I tend to go a bit mad if I consume more than one, and as I've never voluntarily stopped at one cocktail before dinner I was in the market for something I could safely consume in multiples without needing a lie down. Grapefruit juice is a well documented partner to Campari so I sacrificed The Husband's breakfast and juiced a red and white one. I added fresh pomegranate juice, my hypothesis being that as it was practically the same colour as Campari they should complement each other. Luckily this completely non-scientific approach worked remarkably well. To make sure I wasn't short changed on the bitter notes I added some Péychaud's bitters, which are slightly sweeter than angostura and help achieve a finely balanced sweet and bitter cocktail. 

The main advantage of this recipe (apart from tasting absolutely delicious) is that you can easily make Negronis for the hardcore and dilute up the same mixture to create this cocktail for the slightly more sensible. The Husband (not a fan of a Negroni) got through several of these, very easily.

Campari cocktail recipe (serves one)

10mL Campari
10mL sweet vermouth
10mL gin
30mL fresh pomegranate juice
30mL freshly squeezed grapefruit juice (I used a mixture of juice from a red and a white grapefruit)
2 drops Péychaud's bitters (you could use Angostura)

Combine all of the ingredients in a large glass or cocktail shaker. Add plenty of ice. Stir until chilled. Strain into a prepared glass. I garnished with a wedge of grapefruit but a piece of grapefruit zest flamed over the top would be suitable too.


  1. The colour is so good - very inviting! I'll make you one very soon.