Dark Rum and Campari Are Very Fond of Each Other.
Several years ago I heard someone refer to Saint-Germain as “bartender’s ketchup.” It really hit me. Elderberry liqueur was nearly ubiquitous in the late 2000s, appearing on trendy cocktail menus everywhere and dominating nearly every beverage it graced. I’ve never gotten into Saint-Germain, but I love the idea that every cocktail drinker has one alcohol or liquor that they rely too heavily on as their favorite condiment. My cocktail ketchup is Campari – after all, it’s red! – and I’m always looking for any excuse to use it.
Most people try the bitter red aperitif in the Negroni first , but this is just the beginning. Yes, it’s very good with gin, but it’s also great with orange juice , beer, or on its own . I recently ate it with dark rum and curaçao. The combination is slightly tropical, but still blended, serious and silky. Lime is good, but not needed ; I certainly wouldn’t be angry if you squeezed a wedge or two in there before (or even after) mixing. To make this bitter, citrus-like, rather rosy and strong drink, you will need:
- 2 ounces dark rum (I used a mixture)
- 3/4 oz Campari
- 3/4 ounce curacao or other orange liqueur
Pour everything into a mixing glass filled with cracked ice and stir until very cold (aim for a full minute). Strain into a nice glass and taste. If you think it needs a little acid, squeeze out some lime, or simply garnish with a circle or a strip of zest. If you don’t have lime, that’s okay too. As I said, it really isn’t necessary.