Jan 14

Jan 14 1.14.16 Blood Orange Campari Soda

I’m happy to report that after many very pregnant months, I am once again able to practice the fine art of mixology. And thank goodness for that. After a long, tiring day (and let’s be honest, with an infant around the house, every day is long and tiring), sometimes a good cocktail is just what we need. And these days, this blood orange Campari soda is my go-to.

Campari, for those unfamiliar (and to you I say: familiarize yourselves immediately!), is a brilliantly red aperitif that hails from Italy. Made from infused fruits and herbs, its taste can only be described as quite bitter. But bitter in the best way possible. Trust me, it’s fantastic. Mixed with gin and vermouth, it makes the fantastic Negroni cocktail, a drink I admit to consuming many of in recent history.

However, after a 9+ month drinking hiatus, my tolerance these days is laughable, and most days, a fairly potent Negroni is a little more than I’d like to tackle. But Campari and soda? That’s a beverage I can get behind. The addition of freshly squeezed blood orange juice helps temper the bitterness (not to mention, gives this drink an incredibly beautiful color). A dash of orange bitters, an orange wedge for garnish, and you’ve got yourself one classy cocktail. Cheers!

Blood Orange Campari Soda

makes 1

If you don’t have orange bitters on hand, you can certainly make this without. Admittedly, we seem to be a little crazy in the bitters department, having about 6 or 7 types on hand at any given time, but I’d have to say that the orange bitters seem to get the most use in our house. Besides using them in this lovely libation, I often find myself adding them to Old Fashioneds, Negronis, Root and Ryes, and beer among other things.