inspired by Bon Appétit (June 2012)
We're fleeing town for Memorial Day weekend, off to see our friends Brian and Andrew, who recently found out that they're moving to Italy for 18 months. Needless to say, we're sad to see them go, more than a bit jealous, and eager to book a trip to visit.
So to bid them ciao, we offer you our newly anointed cocktail of summer 2012 -- a Campari and Gin.
We found this recipe -- or the inspiration for it -- on the masthead page at the beginning of the June Bon Appétit. The magazine uses its staff list as a fun way for different editors and writers to call out what they're cooking this month. For June, it's all about summer cocktails.
One staffer mentions Pacifico beer on tap, and someone else says they plan on drinking "as many Dark and Stormys as I can manage," which you know is something we hold near and dear to our hearts. But it was the note from Contributing Editor Melissa Hamilton (of the Canal House, which we love and have mentioned before) that caught our eyes:
"At Canal House, Christopher and I are flying Italian with a stop in Holland: We fix Campari over cracked ice with a splash of Nolet's Silver gin and a fat wedge of juicy orange."
DONE.
It's like a Negroni, but without the sweet vermouth, meaning it's cleaner-tasting and more bracing. We tried our own version this past weekend, and fell in love. We used Hayman's Old Tom because that's what we had on hand, and we used limes instead of orange. We softened the intensity of the whole thing by adding a splash of soda.
The bitter Campari and the herbal gin are like a cool kiss, slicing right through a hot, muggy afternoon.
If anybody needs us, we'll be drinking these 'til Labor Day. It's going to be a great summer.
What about you? What will you be drinking this summer?
Campari and Gin
inspired by Bon Appétit (June 2012)
Subscribe to Bon Appétit
Pour one part Campari and one part gin, such as Hayman's Old Tom or Nolet's, over crushed ice. Add two parts soda and a squeeze of fresh lime. Garnish with lime. Makes one drink.
