Earlier this week the folks at Campari held their Holiday Bitter Bash at Bourbon & Branch in San Francisco. It was night of Negronis and other tasty Campari cocktails. Upon entering the bar we were greeted by some of Santa’s Helpers with a bowlful this wonderful punch created by mixologist Jon Gasparini of Rye on the Road

Campari Nicaraguan Punch

15 oz. Campari
10 oz. Flor de Cana 7 year
7 1/2 oz. Cinzano Rosso
10 oz. Grapefruit Juice
2 1/2oz. Honey

Combine juice of ten lemons and 30 cloves in a Tupperware container or cake mold and freeze. Combine all ingredients in a large punch bowl with flavored iced block.

From there we were treated to several more Campari cocktails in the Library including the classic Negroni, and it’s naughty cousin, the Naughty Negroni made with equal parts of Grapefruit Vodka, Campari, Sweet Vermouth and Pama pomegranate Liqueur. One of my favorites was the Sanguinello, a refreshing of Campari, Limoncello and Blood Orange juice from the Peninsula Hotel in New York.

Sanguinello

1 oz. Campari
3/4 oz. limoncello
2 oz. blood orange juice
Blood orange wedge for garnish

Pour the ingredients into a cocktail shaker filled with ice. Shake and strain onto fresh ice in a highball glass.

Garnish with a blood orange wedge.

The evening was complimented by a trio of singers belting out the holiday classics. We even had Christmas cookies!

Recipes courtesy of Campari
more Holiday Cocktails & Punches