Campari

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Bitter Old Friend

Based on Beuchert's "BITTER BOURBON GIUSSEPE," which advertised "cymar, bourbon, vermut negre, orange bitters, lemon juice":

3 parts Rye
2 parts sweet vermouth
1+ parts lemon juice (to taste)
¾ part aperol
¼ part St. Germain

Orange bitters.
Angostura bitters.

Shake well with ice, strain into a coupe or whiskey glass.

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Saint-Florent

2 parts gin
1 pt fresh lime juice
1 pt Aperol
½ pt honey syrup
2 dashes of Angostura bitters per cocktail (if pt=oz, 4 dashes)
Champagne or sparkling wine
lime wheel for garnish

Combine gin, lime juice, Aperol, honey syrup, and bitters in a cocktail shaker with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Strain into chilled coupe glasses. Top off each with Champagne and garnish with a lime wheel.

Via http://www.bonappetit.com/recipe/saint-florent-cocktail

St. Florent
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Margaroni

3 parts tequila (blanco)
1 part campari
1 part cointreau
juice of ½ lemon

Stir together with ice, drain into a martini or margarita glass, garnish with a slice or twist of lemon.

Margaroni
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Old Pal

3 parts rye
2 parts aperol
2 parts dry vermouth
orange bitters
1 orange twist

Shake with ice, serve up in a coupe with the twist.

Via http://www.bonappetit.com/recipe/old-pal, modified to use rye and add bitters to counteract the sweetness of switching this to aperol (which I stock) from campari.

Recipe for aging

This, called instead a Lincoln County, is via http://www.bonappetit.com/recipe/lincoln-county ; original recipe by The Bachelor Farmer Marvel Bar in Minneapolis MN
4 1/4 cups 100-proof bourbon
2 1/2 cups Campari
1 2/3 cups Carpano Antica Formula Vermouth

Old Pal
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Boulvardier

Equal parts:

Bourbon (or Rye)
Aperol or Campari
Sweet Vermouth

Stir with ice in a lowball, garnish with a cherry or orange slice. Can also be drained into a highball.

Secret Cocktail
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Orange Aperol Spritz

1/2 oz Aperol
1/2 oz orange juice
Prosecco
thin orange slices (for garnish)

In lowballs with ice, add Aperol and orange juice, stir together, top with prosecco, garnish with a slice of orange

Via Bon Appetit: http://www.bonappetit.com/recipes/cookingclub/2009/03/orange_ape...

Orange Aperol Spritz
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Aperol Spritz

In a lowball or wine glass, put in 1 oz aperol, stir with some ice, and top with prosecco.

Aperol Spritz
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Campari Fennel Apertif

From Food&Wine, a cocktail recipe to help get rid of some of those leftover fennel fronds (http://www.foodandwine.com/recipes/campari-fennel-aperitif). I've modified it to sub out sparkling wine for Lillet Blanc (or dry vermouth) and soda water.

Handful of fennel fronds, plus 1 small sprig for garnish
3 lemon wheels plus juice of half a lemon
1.5 ounces Lillet Blanc
1.5 ounce Campari

In a cocktail shaker, combine the fennel fronds with the lemon wheels, Lillet blanc, Campari and lemon juice. Muddle well, 20-30 times.

Add ice and shake well.

Fennel Campari
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Satan's Circus

2 ounces rye whiskey
3/4 ounce Heering Cherry Liqueur
3/4 ounce Chile-Infused Aperol (see below)
3/4 ounce fresh lemon juice

Shake with ice until outside of shaker is frosty, about 30 seconds. Strain into a coupe glass.

Via Read More http://www.bonappetit.com/recipes/2013/05/satans-circus

For the chile-infused aperol, combine 6 ounces Aperol and 1 halved small red Thai bird chile (including stem and seeds) in a glass and let stand 10 minutes. Taste mixture; let stand 5 minutes longer for more heat, if desired. Strain through a fine-mesh sieve into a small jar.

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St. Germain Mimosa

2 cups fresh pink grapefruit juice (from 2-3 grapefruits)
1/2 cup St-Germain (elderflower liqueur)
1/4 cup Campari
1 750-ml. bottle chilled sparkling wine

Combine grapefruit juice, St-Germain, and Campari in a large pitcher. Cover and chill until cold, about 2 hours (can be prepared 1 day in advance).

Divide grapefruit mixture among glasses and top off with sparkling wine.

Via Bon Appetit, http://www.bonappetit.com/recipes/2013/05/522-north-pinckney-coc..., the 522 North Pinckney Cocktail is an upgraded mimosa named for bar and spirits director Brian Bartels's former address.

St Germain Mimosa
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The Leland

Stir together with ice equal parts of campari, gin, and St. Germain in a tumbler.

Top with soda and serve with a lemon twist

Gin with Campari and St. Germain
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Unusual Negroni

Equal parts:

  • Gin (a fruit forward, botanical gin like Catoctin Creek is great for this)
  • Aperol
  • Lillet blanc

Shake or stir with ice, serve in a lowball glass with ice, garnish with an orange peel.

From http://projects.washingtonpost.com/recipes/2007/10/03/unusual-negroni/

Unusual Negroni
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Negroni Sangria

Per serving:
equal parts Aperol and Gin
3 parts prosecco
less than 1 part summer fruit (strawberries, blueberries, sliced peaches - raspberries and blackberries don't stay together well)
sugar to taste.

For the individual serving, the sweet vermouth feels unneeded. Perhaps a 1/2 part, or St. Germain

For a pitcher:
4 cups assorted fresh summer fruit (berries, sliced peaches)
2 to 4 tablespoons sugar (optional)

1 cup Aperol or Campari
1 cup sweet vermouth
1 cup gin
2 750-ml bottles chilled Prosecco

Negroni Sangria
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Negroni

Equal parts:

  • gin
  • Campari
  • sweet vermouth

Mix with ice in a lowball.

If you have genever, this is one of the few cocktails where you can sub it in directly for gin, though TheGinisIN recommends "In fact, if you up the Genever and Vermouth in the 1:1:1 ratio to a 2:2:1 you come up with a cocktail that is the sophisticated brother of the Manhattan. The Campari brings a lot of the qualities that the bitters in a Manhattan bring to the table."

Variations:

Negroni
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