Cocktail Friday: Campari-Rosemary Aperitif

by Tokyo Terrace on April 30, 2010

It feels like the rain has been falling for a year. Day after day we have had dreary grey clouds and heavy rain drops plopping down all around. There is something so difficult about a seemingly endless run of rain that makes everything seem to move in slow motion. Fortunately, this week ended with a sudden stop to the rain. The sun broke through the clouds and revealed that spring is present in Tokyo after all. Just in time for Cocktail Friday. What a relief!

The cocktail I chose for today is one that works as a perfect beginning to a spring meal. Campari, sparkling wine, and rosemary compliment one another perfectly. Campari has always been a confusing spirit for me. I haven’t really been a huge fan of its bitter flavor, although I love the vibrant red color. One thing I consistently love is using herbs to infuse my cocktails. If I could write an entire book full of cocktail recipes based on herbs, I would do it in a heart beat. There are so many deliciously sensual scents and flavors that herbs can bring to cocktails making them romantic and unique.

I found a recipe for a Campari-Fennel Aperitif on the Food & Wine website the other day and simply had to try it. I couldn’t find any fennel at the grocery stores here in Tokyo, but I did find rosemary. The gentle sweetness of sparkling wine (prosecco in this case), the bitter, red Campari and strong, earthy flavor of the rosemary work together to create an elegant, effortless cocktail perfect for whetting the appetite.

Brad and I are celebrating our new apartment with a housewarming party tomorrow afternoon and this lovely little aperitif will be the perfect way to toast with our friends. I may even go crazy and try using basil instead of rosemary. I know. I’m so unpredictable.

Cheers to a long-awaited Cocktail Friday!

Campari-Rosemary Aperitif
Makes 1 drink
Adapted from Food & Wine

2 rosemary sprigs, plus extra for garnish
3 oz. dry sparkling wine
1 oz. Campari
ice

Muddle the rosemary and Campari in the bottom of a cocktail shaker. Add the sparkling wine and gently stir. Strain into a glass filled with ice and garnish with a rosemary sprig.

Share
  • divinape

    Congratulations on your new apartment. This cocktail is a great way to celebrate with it. A cocktail book using herbs by you is definitely a must.

  • http://www.tinyskillet.com Lyndsey

    This drink looks beautiful! I think it sounds very interesting. I want to try it.

  • Anna

    I have always liked Campari, and finding new ways to make a lovely drink with it is a challenge! Thanks for posting this one, it is definitely going to be made at my house!

  • http://www.youtube.com/linnlar Linn @ Swedish Home Cooking

    amazing! I wouldn't say no waking up to that drink this Sunday morning. I can tell you that!

  • thelacquerspoon

    Lovely colour with a hint of rosemary. You're a mixologist to create awesome drinks! Cheers for GW!!

  • wasabiprime

    Ah, amazing color! I love the gradient effect on the ingredients. And always so inspired with the fresh rosemary! It's a good reminder that I need to buy a new rosemary plant. I overplucked the baby one I had from last year and the poor thing couldn't survive the winter!

  • http://twitter.com/heidileon heidileon

    I'm not a huge fan of bitters either, but I love campari. I mean, I really, really love campari.

    Any Campari based cocktail is just perfect as an aperitivo; and if that cocktail also involves rosemary!. Well, I'm sure it must taste like sunshine and spring.

  • http://twitter.com/DelishhhBlog Delishhh

    Come on over and pick up your award – http://delishhh.com/. Great blog!

  • https://tokyoterrace.com/2010/12/new-years-eve-menu-2010/ New Year’s Eve Menu 2010 — Tokyo Terrace :: An American Foodie in Tokyo

    [...] Campari Aperitif [...]

Previous post:

Next post: