Argonaut

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2010 marks the 150th anniversary of the Gaspare Campari’s creation of the bright red aperitif we all know and love today. To celebrate, Campari asked some of the world’s great mixologists to do there thing and create some amazing cocktails (using Campari, of course).

The Argonaut was created by San Francisco’s own cocktail geek, Marco Dionysos. Marco used pisco, an SF staple, and Campari as the base of this tall refreshing cocktail, the drink is rounded off with lemon and orange juices, pineapple gomme syrup for sweetness and a few dashes of orange bitters. Sans the gold flakes, this is an fun drink to make for a summer cocktail party. Of course, the gold flakes would really impress.

Ingredients

  • 1 oz Campari
  • 1 oz pisco
  • ¾ oz pineapple gomme syrup
  • ½ oz fresh lemon juice
  • ½ oz fresh orange juice
  • 2 dashes of orange bitters

Instructions

Shake ingredients with ice and strain into a highball glass over fresh ice. Garnish with an orange twist and gold flakes.

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