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 Caña 7 year
- 7 ½ oz Cinzano Rosso
- 10 oz grapefruit juice
- 2 ½oz 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.
- 1 oz Campari
- ¾ 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!