Rabbit out of the Hat

CocktailsCampariGin
Written By Miguel Buencamino

It's the most wonderful time of the year! Don't forget that #NegroniWeek starts tomorrow and runs through June 11 — you can find a list of participating Charleston bars via the link below and see who they’re donating to for the week. Oh and just FYI, the @lcfoodbank is one of @imbibe Magazine's official charity partners this year, so it only do you get some great cocktails this week, they also happen to go to a good causes. Cheers! 😍🥃

ingredients:

  • 1½ oz | 45 ml Barrel Rested Gin

  • ½ oz | 15 ml Campari

  • ½ oz | 15 ml Cocchi Americano

  • 1 oz | 30 ml @anticaformula_official

  • 4 Dashes Orange Bitters

  • Blood Orange Wheel

tools:

 

instructions:

Combine gin, sweet vermouth, Cocchi and bitters in a mixing glass with ice. Stir for 20 seconds. Strain over ice cube, garnish with orange wheel. Serve and enjoy.

Save or Pin this Recipe card

Check out the video on Instagram

USEFUL LINKS:

Other posts you may like...
The Southern Bramble
The Southern Bramble

Spring is around the corner, better keep this bramble recipe in your back pocket just in case 🤌🏾

Read more →
Freezer Door Tomato-Tini
Freezer Door Tomato-Tini

When you’re hosting and you want to serve something that actually matters, you make a decision: play bartender all night, or make one bottle and serve something uncompromising.

Inspired my friend Evie, this one combines Ciroc Vodka, dry vermouth, tomato water, champagne vinegar, and olive brine. It’s umami-forward, briny, and completely uncompromising. I added just a slight kiss of MSG to highlight the natural MSG already present in tomatoes, and it transformed the drink from savory into something people actually want to drink.

Here’s the hosting move: scale it up to a 1L bottle. Make it once, freeze it overnight, and you’ve got unlimited cocktails ready to pour. No measuring mid-party. No forgetting proportions. No apologizing because someone’s drink tastes different from the last one. Everyone gets the same thing. Everyone gets something that tastes intentional.

Garnish with black pepper, olive oil, a cherry tomato, and fresh basil. Pour into a coupe glass and suddenly you’re not just serving a drink, you’re hosting properly. Your guests will ask for the recipe. You’ll tell them to comment for it.

This is what happens when a bartender scales up something that matters and decides to invite people over.

Cheers, y’all!

Read more →
Honeycrisp Margarita
Honeycrisp Margarita

I've created a seasonal cocktail that pairs perfectly with Añejo tequila. This recipe takes a traditional margarita and infuses it with the flavors of fall and winter — crisp apple, rich maple, and tart cranberry — for a drink that feels both festive and refreshing Cheers, y'all!

Read more →

Disclosure: 

Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase. 

If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!

Miguel Buencamino
Previous

Natures Sweet Restorer
Next

The Old Cuban