I decided that the best way to take the Campari plunge would be with the Negroni, a cocktail that first became popular in the 1920’s. Harrington also confessed to being a gin lover (essentially making him a kindred spirit) so the hook was set. Harrington spoke glowingly of the bitter Italian liqueur, and I was intrigued that Campari has been a staple in the bars and restaurants of Italy since the mid-1800’s. I’d never heard of Campari prior to reading his book, and certainly had not tasted it. I first discovered the Negroni in the late ’90s while reading Paul Harrington’s cocktail book that I’ve mentioned in several posts. Specifically, I’m a sucker for a Negroni, a gorgeous ruddy-colored cocktail that’s made of equal parts Campari, gin, and sweet Vermouth. When I think of Italy, my thoughts invariably turn to how much Campari I’ll drink while I’m in the country of its birth.

Actually, per usual, Debbie is doing all the planning and I haven’t done squat. The Hostess and I are in the middle of planning a trip to Italy with a large group of friends later this year. Apparently, one of my all-time favorite cocktails is finally starting to catch on! I’m re-posting it because, get this, the first week of June 2015 has been declared “ Negroni Week” - and I feel it’s my duty to give everyone ample time to prepare. This was one of my first posts when we launched our blog. May 11th, 2015 | By: Bartender | Category: The Bar Is Open We have had so many requests for our Grapefruit Martini recipe, it was only logical that we would post it here. Each time, this recipe has received both a resounding thumbs up and requests for refills. And we have served it to a variety of friends, all with very different tastes and preferences when it comes to their cocktails. We have made this cocktail so many times in the last few weeks the output can literally be measured in gallons. Each glassful should come with the warning: Respect the Drink.Īnd, as they say, the rest is history. All of the flavors come together perfectly in this cocktail. The result? One of the most balanced cocktails he has ever shaken up. We brought a bottle home and Jon applied his never-fail mixology formula to it. Months later when Jon and I were browsing our local liquor store (and I know that “browsing a liquor store” may not necessarily paint us in a very positive light), I recognized the name “St Germain” as the one that had eluded Sheri months earlier. For the experiment, Sheri had had difficulty finding the exact liqueur that the recipe called for, so we tested the recipe using 3 different substitute liqueurs suggested by someone at the liquor store. The key to this drink is the elderflower liqueur. Since my normal cocktail of choice is usually something like a Lemon Drop, I had to appreciate the fact that this would be considered an experiment for me. As midday gave way to afternoon, she looked at me with a twinkle in her eye and asked if I was up for an “experiment” - one involving grapefruit and vodka. I was introduced to the Grapefruit Martini by my dear friend Sheri one day last summer when she and I were left alone while our husbands attended the US Open. So, under one roof, we have the entire like/could-leave-it spectrum covered. Also, of note, Jon is a big grapefruit fan, as is witnessed by the IPA beers that he prefers. I like grapefruit - as a fruit - but am not equally fond of it as just juice. I should go on record here stating that I’m not a big grapefruit juice fan. Sometimes, it seems, there can be a lot of joy and happiness in a martini glass. UV Blue Vodka will create a blue raspberry kamikaze, and UV Green makes a green apple kamikaze.February 19th, 2016 | By: Hostess | Category: The Bar Is Open.

Other flavors work, too, so pour whatever vodka you have in the bar. This simple switch is often the secret to producing cranberry kamikazes and raspberry kamikazes (two popular bar shots). It's a quick way to give it a flavor twist. Pour any flavored vodka you like in the kamikaze.A splash of melon liqueur can offer the same color with an extra layer of fruit. If you can find green curaçao (it's rare but out there), you'll enjoy a green kamikaze.Same great flavor, just a different color. Switch out the triple sec for blue curaçao, and you have a blue kamikaze.With either of these, you lose some of that lime bite. Some people like to use sweetened lime juice (e.g., Rose's) or sour mix rather than fresh lime.Or try it with 1 ounce of vodka and 1/2 ounce each of the triple sec (orange liqueur) and lime juice. You may like a kamikaze made with equal parts of the three ingredients (1/2 ounce each for a standard shot).

Kamikaze drink manly