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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 … Read more
This week’s drink comes to us from Wilmington, NC, mixologist & author Joel Finsel. In his words, “One of my favorite summertime drink creations is the Lotus. It’s light, clean and refreshing. Pairs equally well with sushi (particularly spicy bits or anything at all dipped in savory soy sauce and wasabi) and anything char-grilled.”
Recently Cointreau show cased some of the cocktails being created with the iconic triple sec. Here’s a few:
Renowned mixologist Xaviar Herit from DANIEL in New York created the “strawberry & pearls” cocktail, a traditional strawberry margarita with strawberry-infused Cointreau caviar served on the side.
STIX Restaurant and Lounge in Boston takes a traditional champagne cocktail to a new level with thePiper-Heidsieck Golden Cointreau Caviar which includes “pearls” of Cointreau featuring edible 24-karat gold flakes.… Read more
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