Anyway, we bought some grill fixings and decided to just stay put for two days. No biggie. Except that we somehow forgot to stock up the liquor cabinet. It’s been slowing bleeding out for the last month or so. Company comes over and there goes that bottle of Buffalo Trace. And oddly a whole bottle of JÃ¤germeister (how did that get in there?). And wasn’t there a bottle of Finlandia for Bloody Marys?
Surprisingly though we had a couple of almost depleted Tequila bottles. Enough to make some cocktails. But with no whole limes around the house either, a Margarita was out of the question. And I have just been informed by the husband that he really isn’t a fan of them anyway.
There was a whole bottle of Campari though. No gin- the Aviation got used up in some martinis two days ago. Home bartenders are hanging their heads at this sorry state of this liquor cabinet right now.
So a quick search on the internet for tequila and campari brought me to the A Dash of Bitters blog. And this post here. This recipe below is only a slight modification. I upped the Campari by a Â¼ ounce to blow out the tequila and make the Campari stand out more (my reasoning was that I wanted this to taste like Campari, not just a slight bitter aftertaste). I also added a squeeze of lime. I felt it needed a touch of an acid. And tequila and lime, blah blah blah. So here you go! It’s slightly bitter and tangy and a hint of that rich reposado tequila is there in the background, which is where I wanted him to be.
2 oz. Cazadores Reposado Tequila
Â½ oz Campari
Â¼ oz French Dry Vermouth
Â¼ oz Fee Brothers Maraschino Cherry Syrup (finally broke into this!)
dash of Peychaud’s Bitters
Squeeze of a Â¼ lime
Stir all of the ingredients together with ice. Strain into a chilled rocks glass. Garnish with spent lime.
After I made this I glanced down at the comments and realized that others were also adding limes. I think I’d nix the Maraschino syrup next time because I don’t feel like it adds much. In fact, for the next round I made this with Aperol instead of Campari and left out the syrup. Then I subbed out some Castillian Bitters from Miracle Mile Bitters (a local, artisanal bitters company in L.A.) I thought it worked, but another taste tester, not being a fan of the Aperol, thought it tasted too medicinal. To each his own.
I will be enjoying this on the porch by my little lime tree that is slooooooowwwly growing me some new limes. The biggest about the size of my thumb.
Keep the Peychaud’s, lose the Fee Bros syrup, sub the Sour Cherry Bitters.
Just a thought.
Noted! I’ll give this a try tonight and see what results. Thanks for the suggestion Louis!