I have done such a complete 180 on Campari over the last few years… actually, sometimes I fear that it’s not so much that I’ve done a 180 on Campari as I’ve suffered from a life-long brain-fart conflation between Campari and Pimm’s. Because they’re both russet-toned and from the other side of the ocean, just like Communists, and my memory really started going to pot when I hit 34. The point is, I will still look at you sideways if you tell me you really love Pimm’s Cups and probably ask to see your papers because you’re clearly a pond-jumping toffer, but I will toast with you the whole night through if you tell me you love Negronis and Americanos. (Which are from Italy, I realize… logic’s not my strong suit today.)
It’s clear I’ve also been on a bit of an old-fashioned kick lately, probably because whiskey drinks on the rocks are inherently winter-appropriate, to my mind, and not terribly elaborate to make. This Campari Old-Fashioned is super-easy to make and gives you a reason to pull the Campari bottle down from the shelf between the months of November and April.
Not much to it? I guess, maybe. I can’t hit them all out of the park, people, nor do I necessarily want to. Maybe I’ve just got a case of the Mondays today, or maybe I’m mixocologically burned out from making my neighbor World’s Greatest Cosmoplitans over the weekend. Whatever. C is for Campari, that’s good enough for me.
The Campari Old-Fashioned
2 ounces Campari
1/4 ounce simple syrup
1/4 ounce honey syrup
2 dashes Peychuad’s Bitters
Orange peel, to garnish
Build drink over ice in highball, stir briskly, garnish with orange peel.
Honey syrup is just equal parts honey and water cooked down, the way you’d cook down any simple syrup. Its purpose is mainly to make honey easier to work with since it’s sludgy thickness makes it unwieldy.