This Campari Spider recipe is our cocktail of the weekJune 9, 2016
For me, Campari smells, looks and tastes like a Tuscan summer: oranges so ripe and plentiful they’re almost bitter. Bright reds, scents sweet and aromatic. If the winter cold snap is getting you down, this Campari spider recipe might just be the ticket.
There’s something very fun and yet sophisticated about this cocktail. Campari is bitter and dense with aromatics (it’s certainly an acquired taste), but when paired with fresh orange juice and a little sparkling water (you could even substitute this with prosecco for a sweeter, harder drink), it really comes alive.
Phase two of the drink is all party – a scoop of good quality vanilla ice cream, a la your fond childhood memories of parties gone by. We recommend leaving at least 2 inches in the top of your highball glass for this step, unless of course you’ve also got a childhood party appropriate paper tablecloth, in which case overfill to your heart’s content.
Finally, for a garnish, we’ve given you a few options. Crushed juniper berries bring out the flavour of whatever gin you’re using, and highlight the complex flavour profile of the Campari. Exotic physalis is a member of the nightshade family, and adds an acidic edge for those who shy away from sweetness. In their paper thin lantern skins, they look incredible. Finally, a slice of blood orange is the classic finish for a Campari based drink. So, which will you choose for your Campari spider recipe?
- 2 scoops good quality vanilla ice cream
- 3 oz freshly squeezed orange juice
- 3 oz sparkling water
- 1 1/2 oz gin
- 1/2 oz Campari
- 1/2 tsp ground juniper berries, or a slice of blood orange or physalis, to garnish
- Add gin, Campari, orange juice and ice cubes to an ice shaker and shake well.
- Using a cocktail strainer, pour into 2 highball glasses.
- Top with sparkling water and a scoop of vanilla ice cream.
- Garnish with some ground juniper for aromatics, physalis for fresh acidity, or a slice of blood orange for a classic finish.