Celebrate Citrus in a Cocktail Glass

By Nicole Perry

Is there a half-full bottle of Campari lurking on your bar cart? The obvious "solution" would be to cut it with sparkling wine and water for a Campari spritzer or to swirl it together with an equal dose of sweet vermouth and gin for a spiritous and satisfying negroni. But if you're looking for an option that's a bit different, this spicy, sour, and bittersweet cocktail is for you. Sophisticated, not too sweet, but not too strong either, it's quite the crowd-pleaser, provided your crowd likes things hot (the jalapeño gives it substantial kick).

A Celebration of Citrus

Yield1 cocktail

Adapted from Brian Hawthorne, The Wayland

INGREDIENTS

    • 2 slices jalapeño
    • 1 ounce Campari
    • 1 ounce sweet vermouth
    • 1 1/2 ounces orange juice, freshly squeezed
    • 1 ounce grapefruit juice, freshly squeezed
    • Cava, to top
    • Lemon wedge, for garnish

    INSTRUCTIONS

    1. Add 1 slice of jalapeño and the Campari to a cocktail shaker, and muddle. Fill the shaker with ice, and add the sweet vermouth and citrus juices. Shake until well chilled.

    2. Strain into a crushed-ice-filled highball glass, and top with Cava. Garnish with a lemon wedge and a slice of jalapeño.