Cocktail No 98 Take Two

Very much along the lines of a Negroni, so of course I am going to like this one - a lot. The Campari is surprisingly strong considering the small volume used. The Cointreau provides the sweetness to balance the bitters and the gin just binds it all together. I used Triple Sec, so bitter orange working hand-in-hand with the Campari.

Its a really interesting mouth feel, velvety and viscous, with a slight "burn" as you swallow. The colour is wonderful as well, sort of orangy, rosé pink. I don't think I have every seen this hue before.

A lovely complex drink with many things going on - well worth a try.

Recipe

2-3 ice cubes

25 ml Birkdale gin

15 ml Cointreau

2 teaspoons Campari

Add ice and ingredients to a mixing glass. Stir well until icy cold. Strain into a cocktail glass and serve.

Cocktail No 88 Negroni

There is nothing quite like a perfectly mixed Negroni. Whoever created it was a genius. The combination of herbs and spices from the gin, herbs and sweetness from the vermouth and the herbs and bitterness from the Campari create a unique taste that is simpy wonderful. Mind you my taste leans more to bitter / sour than sweet, so it isn't going to be to everyones taste. Lovely colour down to the Rosso.

If you are new to cocktails, I recommend to follow the measures for this one. It is easy to over do the Campari.

I usually serve my Negronis short, i.e. without the soda water, but today as the sun is shining I added an equal volume of soda water to spirit and it is a perfect refreshing drink - try both ways and decide

Recipe

3 ice cubes
50 ml Birkdale gin
15 ml Campari
15 ml Rosso Vermouth
Soda Water
1 orange slice

Add Gin, Campari and vermouth to a tall tumbler. Top up with soda water. Add Ice and stir. Garnish with orange slice.

Cocktail No 5 Take Two

Be very careful with the Campari on this one - its surprising just how strong and bitter it can be. I usually refer to measures, but in this case will give a defined measure to balance the amount of Campari - I think I overdid it in mine - still pleasant, but if I could pull back on the astringency and let more of the Cointreau come through it would be better balanced.

Actually, its growing on me the more I taste it.

Recipe

25 ml Gin, 15 ml Cointreau, 2 teaspoons Campari.

Shake on Ice and pour into Martini glass.