Campari

I took the leap.  After looking through a few recipe books and seeing it taunt me page after page as I flipped, I went to the liquor store and bought a bottle of Campari.  I thought I would be getting a red digestive with sweet qualities but with a bitter flavor, kind of like earthy sweet vermouth.  I was terribly inaccurate with my guess.

 

I poured half an ounce into a cordial glass and I knew instantly I was going to struggle getting it down.  A heavy pine smell greeted me and as I took a sip, it made me shudder.  Campari’s description as a ‘digestive bitter’ was accurate by at least half.  It is not the delicious, hoppy bitter of an India Pale Ale, but a saliva-inducing, tree-bark flavored kick in the tonsils.  My first thought was to pour it down the drain, but I am a glutton for punishment, and I finished it.  So, now that I have another 735ml of Campari, I guess I had better try to make it bearable. 

Negroni

¾ oz gin

¾ oz Campari

¾ oz sweet vermouth

Stir with ice and strain into a chilled cocktail glass or an ice-filled rocks glass.  Garnish with an orange twist.

The Negroni is a stronger cousin of the Americano, which uses club soda instead of gin.  I used Bombay Sapphire Gin in my Negroni.  The twist of orange provides a delightful aroma; so much so that it deceived me into thinking I might like this drink.  Even though it is in equal parts with the other ingredients, the taste of Campari is prevalent.  The gin (at least the Bombay Sapphire) is not a strong enough flavor to turn the Campari into a complimentary flavor.  All in all, I really struggled finishing this drink.

Boulevardier

¾ oz bourbon or rye

¾ oz Campari

¾ oz sweet vermouth

Stir with ice and strain into a chilled cocktail glass or an ice-filled rocks glass.  Garnish with an orange twist.

The only difference between the Boulevardier and the Negroni is the use of bourbon or rye instead of gin.  I used W.L. Weller 12 Year Old whiskey, and the strong bourbon flavor balances this drink better than the lighter gin in the Negroni.  It might be that I prefer bourbon to gin, but I will be making another Boulevardier before I make another Negroni.

Have you ever had Campari?  A Negroni?  A Boulevardier?  If you try any of these, leave your thoughts in the comments.  As always, I can be reached through Twitter @rebellionwhisky.    

Ginger Beer: Where Have You Been All My Life?

The inspiration for today’s post comes directly from the pages of Mr. Boston.  I noticed an ingredient in many recipes that was both foreign and intriguing: ginger beer.  My first thought: what is the difference between ginger beer and ginger ale?  As it turns out, the modern day difference is slight.  Traditionally, ginger beer was just that: a fermented, alcoholic beverage made from ginger, sugar, water, and lemon juice.  Today, however, both ginger beer and ginger ale are carbonated beverages that are sold as soft drinks.  That is not to say they are the same thing; ginger ale, as you are probably aware, has a more subdued ginger flavor and overall is more comparable to a lemon-lime soda like Sprite or 7-Up.   Ginger beer has such an intense ginger flavor that you the finish tastes spicy.    It is quite an experience having one plain.  There are many different brands of ginger beer, such as Barritt’s or Bundaberg.

 

Dark N’ Stormy

Ginger Beer

2 oz dark rum

Garnish with a lime wedge

The Dark N’ Stormy is an interesting drink in that the name is actually trademarked by Gosling Brothers, Ltd, makers of both Gosling’s Stormy Ginger Beer and Gosling’s Black Seal Rum.  Using Gosling’s products or not, the Dark N’ Stormy provides a spicy finishing kick from the ginger beer along with the smooth, molasses flavor imparted by the dark rum.  I happened to have some Plantation Grande Reserve, so the vanilla taste was pronounced.  The recipe of the drink itself is up for debate, however.   One source says:

Pour ginger beer into an ice-filled old-fashioned glass.  Float rum on top.  

And another:

Pour rum over ice.  Add ginger beer.  Add the juice from the wedge of lime.  Stir well.

 So, which is it?  If you are floating the rum as from the first recipe, I would recommend doubling the recipe and using a highball glass.  Then, drink the beverage with a straw.  I have tried both ways, and I recommend not floating the rum, but that’s just me. 

There are many variations to the Dark N’ Stormy such as the Light N’ Stormy, which uses a light rum such as 10 Cane instead of dark rum.  One other slightly horrifying version is the Small Craft Advisory in which the ginger beer is replaced with just plain old beer.  I’m assuming they mean a lager of some type.  I don’t think I’ll be posting about that drink anytime soon. 

Have you ever had a Dark N’ Stormy?  How about ginger beer?  Is there anyone adventurous out there who would be willing to try a Small Craft Advisory?  Comments are always appreciated.