Drink of the Week: The Campari Cocktail

The Campari CocktailSo, you’re starting a new job requiring a long enough commute from your home that it will ultimately require a costly move. Then, the second day of your aforementioned lengthy commute, your car starts hesitating in stop-and-start cross county traffic. Next thing you know, you’re staring down the barrel of a big, big transmission repair bill while suddenly finding yourself with a rented Ford Focus in your driveway instead of your charmingly banged-up Buick.

When that happens, you don’t want a drink that requires a lot of fuss. It’s better if it trying it out helps finish up some nearly empty bottles, lightening your liquor load on your impending cross-megalopolis move.

So, I’ll spare you the usual classic cocktail history lesson as well as the tortured connection to current events or this weekend’s holiday. (Could any cocktail possibly be appropriate for Memorial Day, anyway?) This is clearly a time when you — by which I obviously mean “I” — want my evening cocktail to be simple, stimulating for the taste buds, and strong — which is why I’ve gone and doubled the amounts for my version of today’s DOTW. Feel free to halve it if you’re situation is different or if you’ll be driving anytime soon.

The Campari Cocktail

2 ounces Campari
1 1/2 ounces vodka (preferably 100 proof)
2 dashes aromatic bitters
Lemon or orange twist (fairly optional garnish)

Combine Campari, vodka, and bitters in a cocktail shaker. Shake as vigorously as you can manage and strain into — what else? — a chilled cocktail glass. If you like, throw in a lemon or orange twist — it can’t hurt and it might help. Sip and, if you you’re not likely to give a significant amount of your personal worth to a mechanic, thank your freaking lucky stars.

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I’ve praised the oh-so-sweet and then oh-so-bitter one-two punch of Campari before while discussing the hugely underappreciated Negroni as well as the oh-so-refreshing Americano. As the name implies, here’s a drink where the Campari flavor is really and truly front and center, perhaps too much for some folks. Certainly, replacing the gin in the Negroni with vodka (and actually using less of it), doesn’t do anything to complicate the drink or stand in the way of the Campari flavors, even if they could use a bit of leavening. That’s why I think I found adding in the stronger flavor of 100 proof Smirnoff resulted in a more satisfying taste experience as well as a more effective attitude adjuster.

Vodka-disliking cocktail snobs won’t be surprised that, while I’ve tried this drink with a number of brands, the results with the 80 proof vodkas, however, didn’t vary by much. Indeed, the very cheap Seagram’s and the much more high-endish Kettle One I used to make it didn’t really change the experience by that much. Still, since I like Campari, I’m declaring that a reason to like this drink. In fact, next week’s drink will also feature it, but it’ll be just a mite more complex…unless something else happens to my car.

  

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Drink of the Week: The Suburban

The SuburbanToday’s beverage serves a dual purpose. First, it continues my ongoing interest in classic cocktails featuring more than one variety of hard liquor. Secondly, it highlights the fact that you’re erstwhile cocktail explorer will very likely be soon be exchanging one not-quite-urban home base for another. Yes, if all goes as planned I’ll soon be leaving the vast quasi-suburban enclave that is Orange County, California only to very possibly move to the  more centrally located, yet no less suburban, not-quite-city we call the San Fernando Valley — which is Los Angeles in the sense that you get to vote for the mayor of L.A.

As for the Suburban cocktail, it’s a very relaxing but ultra-sophisticated drink that won’t be too all tastes. You might call it “urbane.”

The Suburban

1 1/2 ounces rye whiskey
1/2 ounce dark rum
1/2 ounce port
1 dash aromatic bitters
1 dash orange bitters

The ingredients might be unusual but the methodology is as routine as can be. Combine your various boozes and bitters in your cocktail shaker or mixing glass with plenty of ice. Purists will insist on stirring the concoction but I say shaking will also work. Strain into a chilled cocktail glass and drink a toast to Walt Disney, who envisioned fantastical wonderlands-cum-bedroom communities — most of which never came to be — in Orange County and elsewhere. (Uncle Walt’s company did finally build one planned community, Celebration, Florida, during the 1980s.)

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For this drink, I used my go-to rye, 100 proof Rittenhouse. Some recipes call specifically for Jamaican Rum, but I used the very decent (and more reasonably priced) dark Whaler’s Rum from Hawaii because that’s what I had on hand. For the exact same reasons, I also used the inexpensive tawny port I’ve been using for a number of drinks lately.

As for the history of this beverage, which dates back to the early 20th century, it apparently has more to do with horse racing than civic sprawl. Even so, for now, the self-indulgent question remains, will Drink of the Week Central end up in one of the bedroom communities of the San Fernando Valley, where my new day job is located, or will I be taking advantage of my beloved hometown’s growing subway system with a move to the vastly more cityish Hollywood/Silver Lake/Los Feliz/Koreatown axis, or will I split the difference and land in North Hollywood or Studio City?

All I can tell you is that, if suburbia be my destination, I’ll try to make it the laid back no-judgements utopian Never Never Land envisioned by Hal David and Burt Bacharach, who also sings, in his fashion, in the song below. Okay, that may be unlikely, but at cocktail hour there’s a little bit of Hasbrook Heights in every home. (The song actually starts at around 0:15.)

  

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