I’m not a drinker, so I was a bit out of my element when I started filling in for Ryan and Alyssa on this column while they take a break. When I photograph food for In the Kitchen With, I obviously have to make it first, and I taste it to ensure that it comes out okay and is good. With cocktails, I have no point of reference! This week, Rome-based author Elizabeth Minchilli shares her Shaken Campari, which is based on the popular aperitif Campari Soda. Now that I’ve had. So I could taste, and guess what? She’s done a great job of making it a “grown up’s drink.” I opted to use pomegranate molasses here to vary it a bit from our previous blood orange cocktails. — Kristina
About Elizabeth: Elizabeth Minchilli has been eating her way through Rome since she was 12 years old. After living here as a child with her parents, she moved back in 1988, and has been exploring Italy — its culture and especially its cuisine — ever since. She’s the author of six books and has written for over 40 magazines including Food & Wine, Saveur and Bon Appetit. She has appeared on TV, including Gourmet’s Diary of a Foodie and is currently working on a book of Italian cocktails. Elizabeth is also the author of the popular blog Elizabeth Minchilli in Rome and two best-selling apps: Eat Rome and Eat Florence. Elizabeth also leads delicious and fun food tours and food workshops.
The full recipe continues after the jump . . .
- 1 oz vodka
- 1.5 oz Campari
- 1 tsp freshly squeezed lemon juice
- 1 tsp freshly squeezed blood orange juice or a tsp of pomegranate molasses
Pour all ingredients in a cocktail shaker and add ice. Shake hard for about ten seconds, until well chilled. Strain into a martini glass and serve.
With its bright, clear color, this is one drink that I don’t think needs any garnish.
Why Elizabeth Loves This Cocktail
I really thought I knew everything when it came to classic Italian cocktails. Negroni, Americano, Bellini . . . there was little that could surprise me. But the other night, in Florence, a bright ruby red drink, in a martini glass, showed up in front of my friend Alessandro. A Shaken Campari. Somehow it had never crossed my path before. When I tasted it, it was as cold as it looked, and the Campari’s bitterness had been tamed by having been shaken and so diluted a bit before pouring. Kind of like a Campari soda, but not fizzy and so more grown up altogether. Back home in Rome, me being me, I thought I could make it even better. Here’s my slightly fruitier — and decidedly stronger — version.