Note: This is one of a series of guest posts I’ll be hosting over the next few weeks to spice up Cocktail Thursday. Today’s guest is Christl Denecke, who is a good friend of mine from back in Northern California (who heralds back to my lawyer days). Although she’s not a food blogger, we happen to share a great love for cocktails, so I feel very confident in sharing a couple of her recipes with you. And, if you are in Northern California, please look her up — she has her own estate planning practice (Denecke Planning), and she helped the hubby and I with our wills a couple of years ago. I highly recommend her — not just because she’s a friend, but because she’s a damn good lawyer. Photo credit goes to Steven Ginzburg, Christl’s intrepid assistant (and husband).
Since August is now upon us, I thought I might make some refreshing cocktails to help us get through these steamy evenings. And the perfect summer cooler is Campari. This carmine-colored, Italian aperitif has a bitter-orange flavor — a cooling counterpoint to sweeter mixers.
My favorite hot weather drink is Campari and tonic, the exotic cousin of that old standby, the gin and tonic. Like the bitter-juniper taste of gin, the bitter-orange flavor of Campari provides an excellent counterpoint to the sweet effervescence of tonic water. It pairs well with a hammock and a good book.
For something a little more elegant, try an Americano – not the caffeinated beverage that perks up many a Monday morning, but an invigorating cocktail with sweet vermouth tempering Campari’s bite. Add a squeeze of lemon and some sparkling water to create a smooth quaff with a hint of fruit.
- 1 part Campari
- 3 parts tonic water
- Build over ice in a juice glass.
- 1 oz Campari
- 1½ oz sweet vermouth
- sparkling water
- Build over ice in a highball glass and finish with a squeeze of lemon.