This classic Italian cocktail couldn’t be simpler: It combines just two ingredients, Campari and orange juice. Some early versions of the cocktail call for a one-to-one ratio, but upping the juice makes for a more balanced drink.
The secret to its deliciousness, however, lies within the technique used to add texture to the juice. The OJ should be freshly squeezed and “fluffy,” or aerated, either via a Breville (or similar) juicer that spins at such a high speed that it aerates the juice, as they do at Dante in New York City, or with a handheld frother or by blending it at high speed without ice. The frothy texture helps soften the Campari’s bitterness.
- 1 1/2 ounces Campari
- Fresh “fluffy” juice of one orange (approximately 4 ounces)
- Garnish: orange wedge
Fill a highball glass with ice cubes.
Add the Campari and orange juice, and stir to combine.
Garnish with an orange wedge.