Posts Tagged ‘Campari’

Cocktails in the Country: Hector Sam-Roman, The Shepherd and the Knucklehead, Hoboken NJ

Saturday, March 31st, 2018

“Your class changed my life.  Your teachings helped shape me as a beverage director and also as a better bartender and I thank you for this class and also helping me with the ability to make better cocktails. Thank You” Hector Sam-Roman, The Shepherd and the Knucklehead, Hoboken NJ

Think You’re Tough Enough for This Workshop?

CLICK HERE

gaz regan Negroni Finger Stirrer for all Bartenders attending April 9/10 Workshop

Courtesy of Campari America

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Posted in CitC, CitC Marketing, Uncategorized |

Campari America Offers Free gaz regan Negroni Finger Stirrers.

Friday, March 30th, 2018

Thanks to Campari America, every Bartender Attending the

April 9/10 Session of Cocktails in the Country

will Receive a Free Finger-Stirrer* in their Goody Bag

We’ve all sorts of other goodies for you too, courtesy of these fine companies

whose products you’ll get to play with at the workshop.

Space is Limited

Apply Now

*Also available from Cocktail Kingdom, click HERE for details

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Posted in CitC, CitC Marketing |

Combustible Edison

Tuesday, March 10th, 2015

This column originally appeared in The San Francisco Chronicle, 2012

Combustible Edison

I was in Boston a few weeks back, attending the first annual Boston Cocktail Summit.  It was a grand affair that culminated, from my point of view, in me being roasted, Friar’s-Club-style, by some of my best friends in the business.  They were far too kind to me.  Thank you, friends.

I was privileged to meet Brother Cleve whilst I was in town.  He’s a local legend in the Cradle of Liberty, and lest he hasn’t been on your radar, you might like to know that this man wears many hats.  Brother Cleve is a DJ, a bartender, a bar consultant, and a musician.  He’s also one very fascinating dude.

In Boston, Brother Cleve is the recognized godfather of their cocktail scene, and his music career, as a member of the band, Combustible Edison, ties in nicely with reputation as a cocktailian, since they played lounge music.  The kind of tunes that are suitable to accompany a few rounds of sophisticated spirits and the like.

The original band was a 17-member affair known as The Combustible Edison Oriental Foxtrot & Heliotropical Mambo Orchestra, and it was put together to perform the music for a revue called The Tiki Wonder Hour.  Brother Cleve described the revue as, “a truly surrealistic Las Vegas styled cabaret show, hosted by Satan.”  Sounds good to me.  Eventually the band was whittled down to just five members, and the name was shortened.  They toured the country for quite a few year in the nineties.

The leader of Combustible Edison, a man known as The Millionaire, also created Combustible Edison, the cocktail, and his recipe for the drink appeared on the back cover of the band’s first CD, I, Swinger, as well as being featured in Paul Harrington’s groundbreaking 1998 book, Cocktail: The Drinks Bible for the 21st Century.

Combustible Edison is a pyrotechnical extravaganza of a drink, involving flaming brandy which is poured from a height into a glass filled with a mixture of chilled Campari and fresh lemon juice, and if you find a bartender who is willing to make this drink for you, I highly recommend that you give it a try.

Brother Cleve reminisced to me about a night in the 1990s at the Café Montmarte in Madison, Wisconsin where, as Combustible Edison was playing, the bartender made a dozen of their eponymous cocktails by pouring the flaming brandy from an oversized brandy snifter, into pre-prepared glasses as he walked the length of the bar, leaving “trails of fire along the bar.”  Please don’t try this at home.

If you do want to put together something similar in your kitchen, though, I highly recommend that you try the Edison cocktail.  It’s made with exactly the same ingredients, but this version doesn’t call for igniting the brandy, so it’s far more suitable for home consumption.  And this way, you’re sure you won’t get roasted.

The Edison

2 ounces brandy

1 ounce Campari

1 ounce lemon juice

1 lemon twist., as garnish

Shake over ice and strain into a chilled champagne coupe.  Add the garnish.

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Posted in cocktailian, gaz's Cocktail Book |

101 Best New Cocktails: Taco Truck by Beau DuBois, Corner Door (Culver City), L.A., USA

Monday, February 23rd, 2015

Taco Truck

Beau DuBois, Corner Door (Culver City), L.A. USA

“This is one of my favorite Negroni variations we’ve offered at The Corner Door. When I designed the cocktail, I was thinking, “I love Mezcal and I love a good Negroni. Now, a Mezcal Negroni is good but it’s still just a Mezcal cocktail wearing a Negroni costume. I decided to modify the Campari so that the recipe would be driven by the Mezcal’s presence.  Infusing the Campari with Pineapple and Cinnamon acts as a ‘tip of the hat’ to the Mezcal, providing complementary flavors without masking or blurring the balance,” Beau DuBois

60 ml (2 oz) Fidencio Clasico MezcalProcessed with VSCOcam with e8 preset

30 ml (1 oz) Pineapple & Cinnamon-infused Campari*

30 ml (1 oz) Dolin Sweet Vermouth

2 orange twists, as garnish

Stir over ice and strain into a double old-fashioned glass over a large, clear ice cube.  Add the garnishes.

*Pineapple & Cinnamon-infused Campari

1 pineapple

3 cinnamon sticks

1 750-ml bottle of Campari

Remove stalk, skin and core of pineapple and rough chop into 2″ chunks. Place inside a 1 gallon jar.  Toast the cinnamon sticks until they are smoldering and place inside the jar with pineapple chunks.  Add the Campari and seal the jar.

After 24 hours, remove cinnamon, then reseal the jar.

After 72 hours, strain out the pineapple through a double layer of dampened cheesecloth, making sure to press the juice out of the chunks, and bottle.

gaz sez:  I spotted this recipe on chilledmagazine.com, and immediately sought out Beau DuBois to ask him to submit it to 101BNC.  It was a good thing to do—this drink is pretty fabulous, and it’s very more-ish, so be careful—it can be fairly lethal, too.

 SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2014 |

Blast from the Past: Bring Rome Home for the Holidays

Tuesday, October 29th, 2013

This Blast from the Past was one of three advertorials I wrote for my good friends at Campari, circa 2001

Bring Rome Home for the Holidays

“Life isn’t always what one likes, is it?”  So spake street-smart American newspaperman Joe Bradley, played by Gregory Peck, in the wonderful 1953 flick, Roman Holiday.  And there’s more than a morsel of truth in his words:  My work life is one thing I dislike at this time of year.   campari

I’m no bah-humbug kind of person.  Anyone who knows me will tell you that I party with the best.  But you should see the kind of assignments I get during the holiday season:  “Let’s do a piece on Egg Nogs.”  “Could you write an article on Mulled Wine?”  “Is it possible for you to get a Wassail column to us in, say, three hours?”  They bring to mind another scene from Roman Holiday in which Oscar-winner Audrey Hepburn, playing a European princess bored with her royal lifestyle, complains, “Everything we do is so wholesome!”  This year let’s make sure that life is what we like.  We’ll have our very own Roman Holiday, and celebrate alla Italiano, at least when it comes to drinks.

Over the next couple of months you’ll no doubt be throwing a party, or at the very least attending one or several, and there’s one particularly annoying aspect of any party, be it dinner or merely a couple of hours filled with cocktails and perhaps a little antipasti.  Cast your mind back to the last party you threw.  Remember how labor-intensive it is to keep everyone supplied with drinks?  Relax.  You can make life what you like.

Get yourself to a good housewares store and buy a large infusion jar–you know, the kind with a small spigot close to the base.  Now fill it with sliced fruit, fruit juice, vodka, and Campari—you’ll find a sample recipe below.  You can prepare this sophisticated holiday cheer ahead of time so that when your guests arrive you can simply point to the table, which, of course, you will have filled with your new infusion jar surrounded by glasses and ice, and tell them to help themselves.  The party will go quite swimmingly, and for once in your life, you’ll be enjoying it too.

To ring in the New Year Italian style, you’re going to need some Asti Cinzano, a sweet Italian sparkling wine, and then you’ll need some Campari to balance out the sweetness and create a sublime “Campari Cocktail.”  There now, wasn’t that easy?  And you don’t have to wait until the ball drops in Times Square to try it.roman holiday

To cover up the fact that the princess was missing while Peck was entertaining Hepburn in Roman Holiday, her embassy issued a statement saying that she was ill.  “That’s certainly pretty hard to swallow,” said Peck.  Well, that certainly can’t be said of these wonderful Campari-based drinks, they’ll glide down your throat with style.  Remember:  Life can be what you like.  Happy Holidays.

It’s always hard to figure out how to end any article, so since it’s the holiday season I’m going to give myself a present and give the last lines to Hepburn who, after falling in love with Peck in Roman Holiday had to return to the embassy and resume her position as princess.  “I don’t know how to say goodbye. I can’t think of any words.”  Thanks, your highness.  Now life is what I like.

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Posted in Blast from the Past |

101 Best New Cocktails: 10 Bloods by Kelvin Wood, The Soul , Guangzhou, Guangdong Province, China

Saturday, August 31st, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

10 Bloods

Adapted from a recipe by Kelvin Wood, The Soul , Guangzhou, Guangdong Province, China.

10 Bloods Kelvin Wood

“This is the cocktail I created for the World Class Kick Off in South China, 2013 .  The name is comes from T-10 (Tanqueray No.TEN) and using Peychaud’s bitters as the color.  The story behind the cocktail is also about “10 years ” experience for me . . .  The Plum liqueur & the Monin Rose syrup release the sweetness to balance the Campari & the bitters . . . [It]smells & taste like a perfume , a little bit spicy from the tongue , the finish is extremely long & strong as layer by layer the flavor comes out,” Kelvin Wood.

45 ml (1.5 oz) Tanqueray No.TEN10 Bloods

15 ml (.5 oz) Luxardo Plum Liqueur

5 ml (1 teaspoon) Campari

5 ml (1 teaspoon) Monin Rose Syrup

10 ml (2 teaspoons) Peychaud’s Bitters

1 pink grapefruit twist, as garnish

Stir over ice and strain into a chilled sherry glass.  Add the garnish.

gaz sez:  (I couldn’t get hold of the Luxardo plum liqueur so I used the Prucia brand instead.) This is quite simply one of the best gin cocktails I’ve ever tasted.  It’s like the climax of the 1812 Overture in a glass.  Splendid.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |

101 Best New Cocktails: Red Riding Hooch by Joseph Boley, Red House, Paris

Sunday, July 28th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Red Riding Hoochnegroni

Adapted from a recipe by Joseph Boley, Red House, Paris

“Our Autumn Negroni variation,” Joseph Boley

30 ml (1 oz) Beefeater gin

20 ml (.7 oz) apple-spice infused Dubonnet*

10 ml (.33 oz) Campari

10 ml (.33 oz) Averna

1 orange slice or twist, as garnish.

Build in a double old-fashioned glass, stir briefly, and add the garnish.

Methodology: build and garnish like a negroni.

*Apple-Spice Infused Dubonnet

Add the peels from 3 apples, the zest of half a lemon, 2 cinnamon sticks, a teaspoon of allspice, and a teaspoon of coriander seeds ( inspiration from the apple bitters recipe in Parsons’ Bitters book).  Smash allspice and coriander, put all ingredients into a jar with 1 liter of dubbonet. Let this sit for 5 days and filter.

gaz sez:  First off I should mention that the apple-spice infused Dubonnet is worthy of a glass all its own.  Mix it with these other ingredients, though, and you have the makings of a masterpiece.  I can’t tell you just how much I loved this drink.  Well done, Joe.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |

101 Best New Cocktails: Negrita by Giuseppe Gallo, Purple Bar at Sanderson Hotel, London, UK

Friday, June 21st, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

NegritaNegrita (1)

Adapted from a recipe by Giuseppe Gallo, Purple Bar at Sanderson Hotel, London, UK.

30 ml (1 oz) Tequila Ocho plata

20 ml (.66 oz) Campari

20 ml (.66 oz) Barolo Chinato wine

1 lime twist, as garnish

1 cucumber slice, as garnish

Stir over ice and strain into a rocks glass over an ice chunk. Add the garnishes.

gaz sez:  Repeat after me: Tequila Ocho is incredible; Tequila Ocho is incredible; Tequila Ocho is incredible.  And when you combine it with the incomparable Campari and the multi-dimensional Barolo Chinato (macerated with over 20 ingredients including cardamom, calisaya, gentian, and citrus peels), you just can’t go wrong.  Bravo, Giuseppe Gallo!

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |

101 Best New Cocktails: The Emperor by Valdez Campos, Manifesto, Kansas City, MO.

Wednesday, May 1st, 2013

See more of this year’s 101 Best New Cocktails here  Click HERE to submit your recipe for a chance to be included in an upcoming list.

The Emperor

Adapted from a recipe by Valdez Campos, Manifesto, Kansas City, MO.emperor

30 ml (1 oz) Del Maguey Chichicapa Mezcal

30 ml (1 oz) Campari

30 ml (1 oz) dry curaçao

1 orange twist, as garnish

Stir over ice and strain into an old-fashioned glass with a large cube. Add the garnish.

gaz sez:   Wow!  I’m stuck for words.  So bloody simple and so bloody marvelous.  Standing ovation for this baby.

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Posted in 101 Best New Cocktails 2013 |

101 Best New Cocktails: Red Barchetta by Mel James, BC’s Kitchen, Lake St. Louis, MO

Wednesday, April 24th, 2013

Red BarchettaRed Barchetta

Adapted from a recipe by Mel James, BC’s Kitchen, Lake St. Louis, MO.

“I created this cocktail for the 2012 Campari competition. It is quite special to me because it was the first cocktail that I created 100% on my own, with no help, opinions asked or input from anyone (and only my second competition at that point as well). It tied first place with Ted Kilgore, and the tie breaker ended up being our technical scores. I took second place and was beside myself thrilled – I had never expected to even place, and the fact that people enjoyed one of my cocktails brought me a joy that is beyond words.” Mel James.

2 strawberries, hulled

45 ml (1.5 oz) Campari

30 ml (1 oz) North Shore gin #6

30 ml (1 oz) The Big O ginger liqueur

7.5 ml (.25 oz) Cherry Heering

7.5 ml (.25 oz) premium aged balsamic vinegar

3 dashes Angostura orange bitters

1 strawberry speared with a small rosemary sprig, as garnish

Muddle the strawberries in a mixing glass, then add the remaining ingredients. Shake over ice and fine-strain into a chilled cocktail glass. Add the garnish.

gaz sez:  This is one of those recipes that shouldn’t work, but it does.  When I read it I nearly threw it into the circular file, but hey, it’s got gin and Campari, right?  I gave it a shot.  It worked.  I especially like the way the strawberries play with the balsamic in this one, and the ginger and cherry liqueurs dance well together, too, but it’s the Campari/gin combination that holds this drink together, and the aromatic rosemary garnish adds a special something, too.

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Posted in 101 Best New Cocktails 2013 |

The Negroni: a gaz regan notion

Tuesday, April 2nd, 2013

NEGRONI-COVER - Copy

I’m really happy with this new book in its splendiferous colorful state, and beautifully designed by the wondrous Anistatia Miller of Mixellany, Ltd.  There’s a little surprise within these pages that you’ll not see in the table of contents, but if you turn to page 156 you’ll not only hear my true thoughts about a certain David Wondrich, you’ll also find a first-hand account of an American newspaperman meeting the one and only Count Camillo Negroni in Italy, circa 1928.  Thank you, Mister Wondrich.  Here’s a teaser:

“I went out to the Rockies in the late ‘80s and fell in love with the country. I learned enough about stud, keno and faro to get broke and stay that way. Punching horses suited me to death and I went adventuring over the ranges.” [Count Negroni’s] colloquial English was shot with a strong Italian accent, though he nursed his glass like an old-time broncho buster—with the entire right hand.

BUY THIS BOOK HERE

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Posted in Bartender Books |

101 Best New Cocktails: Krampus by Erika Joyner, Salt of the Earth, Pittsburgh

Saturday, January 26th, 2013

Adapted from a recipe by Erika Joyner, Salt of the Earth, Pittsburgh, PA.

“The Krampus cocktail is a surprising bright red treat. At first you think the cocktail might be too sweet, then the Campari comes in and cuts it. Then a kick of heat and smooth chocolate finish. It’s like a party for your senses. You can also shake the cocktail with a piece of hot pepper instead of infusing into the vodka. The molasses simple is made by matching equal parts water and molasses.” Erika Joyner.KRAMPUS

60 ml (2 oz) vodka (infused with hot pepper)

30 ml (1 oz) blood orange juice or puree

15 ml (.5 oz) Campari

15 ml (.5 oz) molasses simple syrup

7.5 ml (.25 oz) fresh lemon juice

Cocoa powder, as garnish

Hard-shake over ice and double-strain into a chilled cocktail glass. Add a few shakes of cocoa powder over the drink as garnish.

“Krampus is the dark counterpart of Saint Nicholas, the traditional European gift-bringer who visits on his holy day of December 6th, a few weeks earlier than his offshoot Mr. Claus. Like his American descendant, the bishop-garbed St. Nicholas rewards good kids with gifts and treats; unlike the archetypal Santa, however, St. Nicholas never punishes naughty children, parceling out this task to a ghastly helper from below.

“Known by many names across the continent, such as Knecht Ruprecht, Klaubauf, Pelzebock, Schmutzli and Krampus, this figure is unmistakably evil; he often appears as a traditional red devil with cloven hoof and goatish horns, although he can also be spotted as an old bearded wild-man or a huge hairy beast. He comes to punish the naughty children, and is often depicted carrying them in chains or in a basket to a fiery place below.” From www.krampus.com.

gaz sez: Here’s a spicy dram that jumps all over your mouth then glides down the throat as innocently as a baby. What was that? You ask yourself. Next thing you know you’re going back for more. It’s pretty astounding.

This is one of 2012’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Click HERE to order 101 Best New Cocktails 2012

Click HERE to order the Annual Manual for Bartenders: 2012.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |

World Class Bartender: Jimmy Barrat, Dubai

Friday, December 28th, 2012

 

Here’s a glimpse of Jimmy Barrat, 2012 World Class Finalist from Dubai, and one of the most creative bartenders I ever did see.

And here are the drinks he made for the Retro-Chic round

 

Rosita

 

Glass: Rocks

 

Garnish: Half slice of lemon orange and lime, and lime zest (discarded)

 

Method: Build over hand-cracked ice

 

30ml Don Julio Reposado

 

30ml Campari

 

15ml Noilly Prat

 

15ml Carpano Antica Formula

 

2 dashes Orange bitters

 

 

 

Pink Delilah

 

Glass: Martini

 

Garnish: Grapefruit zest

 

Method: Shaken and fine strain into chilled glass

 

50ml Tanqueray No. TEN

 

7.5ml Cointreau

 

2 dashes Grapefruit bitters

 

25ml Fresh Pink Grapefruit Juice

 

2.5ml 1.1 sugar syrup

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Posted in World Class Bartenders 2012 |

101 Best New Cocktails, 2012: El Momento Perfecto by Daniel Bovey, Sahara Bar, Reading, UK.

Tuesday, December 18th, 2012

El Momento Perfecto

Adapted from a recipe by Daniel Bovey, Sahara Bar, Reading, UK.

“I am a cocktail bartender in the UK. I have a cocktail in the Bacardi Legacy final and was hoping that I could get you to mention it in your newsletter? All the info on why I chose this drink, inspiration, a vid of me making it and other sources are all on my website (http://www.elmomentoperfecto.co.uk/). If you need anything from me please let me know.” Dan Bovey.

45 ml (1.5 oz) Bacardi Superior rum

25 ml (.83 oz) Lillet Blanc

20 ml (.66 oz) Byrrh

10 ml (.33 oz) Campari

4 dashes orange bitters

1 barspoon strong marmalade

1 lemon twist, as garnish

Stir over ice and strain into an old-fashioned glass with fresh ice. Add the garnish.

gaz sez: Here’s a complex treat if ever there was one. I must admit to being a big marmalade fan, and that’s the element that binds this cocktail together, I believe. The Bacardi is merely a spicy backdrop for this drink, but she serves her purpose well. Byrrh, on the other hand, brings a lot to this party, and it’s now available in the USA—a good search engine will find it for you. Big thanks to Eric Seed (Haus Alpenz: alpenz.com) for making so many almost-forgotten ingredients back to the shelves. You’ve done the bartending community a big service, Eric.

This is one of 2012’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Click HERE to order 101 Best New Cocktails 2012

Click HERE to order the Annual Manual for Bartenders: 2012.

 

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Posted in 101 Best New Cocktails 2012 |

101 Best New Cocktails, 2012: Court of the Crimson King by Wes Galloway, Black Beans Steakhouse and Lounge, Port Hope, Canada

Sunday, September 30th, 2012

Court of the Crimson King
Adapted from a recipe by Wes Galloway, Black Beans Steakhouse and Lounge, Port Hope, Canada.

“Delicious, festive cocktail… everyone says it tastes like Christmas! When you see its gorgeous colour, the origin of its name will be quite evident. Cheers!” Wes Galloway.

30 ml (1 oz) ruby port

22.5 ml (.75 oz) kirsch

15 ml (.5 oz) apricot brandy

7.5 ml (.25 oz) Campari

5 drops Cinnamon Tincture*

1 orange twist, as garnish

Stir over ice and strain over good, solid ice cubes in an old-fashioned glass. Squeeze the twist over the drink, then add as garnish.

*Cinnamon Tincture: Tightly pack a mason jar with quality cinnamon bark (not stick, as they are steamed before they are rolled and lose some intensity). Top up with high-proof vodka or grain alcohol and let sit for 6 weeks. Strain through a coffee filter and bottle. This is a very versatile tincture that tends to come in handy.

gaz sez: Wow! This baby’s all over the place. How the hell Wes thought to put all of these ingredients together in a glass is completely beyond me. The formula looks like this drink was created so that some guy threw a big party and these were the only things left the next morning so he mixed them all together!

That said, though, I really love this drink, and I think it says much for Wes’ ability to figure out what will go with what. The kirsch adds a fine backbone to the drink, and everything else seems to play off that. This is one of those drinks that’s very interesting on oh-so-many levels.

This is one of 2012’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Click HERE to order 101 Best New Cocktails 2012

Click HERE to order the Annual Manual for Bartenders: 2012.

 

 

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |

101 Best New Cocktails 2012: Bitter Pill by Evelyn Ciszak, Chakra, Paramus, NJ.

Sunday, August 5th, 2012

Bitter Pill

Adapted from a recipe by Evelyn Ciszak, Chakra, Paramus, NJ.

“If you like Negroni, you’ll love this cocktail. Great for the morning-after hangover—skip the Bloody Mary.” Evelyn Ciszak.

30 ml (1 oz) Pimm’s No. 1 Cup

30 ml (1 oz) Campari

30 ml (1 oz) Fair Trade Goji Berry liqueur

1 orange twist, as garnish

Shake vigorously over ice and strain into a rocks glass with fresh ice. Add the garnish.

gaz sez: First of all we should get the Goji Berry liqueur question out of the way. I found it on the K & L Wine Merchant web site (http://www.klwines.com/default.asp). Here’s what they had to say about this very fine product:

[This] is the first and only Goji Berry Liqueur and is also made with Fair Trade Certified ingredients with a focus on the legendary and sacred Goji berry fruit. Considered one of the most nutritious fruits on earth, Goji berries were harvested by Tibetan monks for thousands of years and worshipped by locals as source of eternal happiness. The berries harvested for FAIR.Goji are found in remote and unpolluted valleys of the Himalayas where the soil is loved and respected. FAIR.Goji offers a totally new flavor with notes of cranberry, cherry and plum with herbacious notes. The rare FAIR.Goji has already received rave reviews from both consumers and mixologists as the latest source of inspiration for fresh and unique cocktails with a healthful twist.

Now go get yourself a bottle and fix yourself one of this spectacular drink. The Bitter Pill ain’t all that bitter at all, and it’s the Goji Berry liqueur that performs a magical wedding ceremony for the Pimm’s and Campari. May the three of them be together for eternity.

 

This is one of 2012’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Click HERE to order 101 Best New Cocktails 2012

Click HERE to order the Annual Manual for Bartenders: 2012.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |