Vincenzo Marianella, the beverage director at Fia in Santa Monica, Calif., credits the renaissance of the Negroni as the reason that newer generations of cocktail fans have cozied up to Campari, which for years was quite a polarizing ingredient. “There is no need to try to convince people to try it,” he says. This sour uses Campari as its base, gets a spicy kick from ginger syrup and Creole bitters and a silky mouthfeel from egg white.
This recipe originally appeared as part of “What the #$@! Do I Do with This? Campari: What It Is and How to Use It.”
- 2 ounces Campari
- 3/4 ounce ginger syrup*
- 3/4 ounce lemon juice, freshly squeezed
- 4 dashes The Bitter Truth Creole bitters
- 3/4 ounce organic pasteurized egg white
Add all ingredients into a shaker with ice and shake until well-chilled.
Fine-strain into a cocktail glass or coupe.
*Ginger syrup: Add equal parts ginger juice and fine white sugar into a jar. Shake until sugar dissolves. Store in the refrigerator for up to a week.