Crossing two of our favourites, the Negroni and the French 75, results in a delicious cocktail called the 'Bitter French'.
This relatively recent drink, defined by Campari, was created by barman Philip Ward at the Myahuel in New York and illustrated in a very insightful book entitled 'Negroni' by Gary Regan.
Campari is created by infusing an unknown number of herbs and fruits, aromatics, sugar and alcohol. Its bitter taste is softened in this cocktail by the addtion of simple sugar syrup and adds flair and sophistication.
Ease of Making: Easy
Glass Type: Champagne Coupe or Champagne Flutes
Taste: Refreshing with zing
Original Recipe:
- 30ml – 60ml Champagne (topping up)
- 30ml Explorer’s Gin
- 15ml Simple Sugar Syrup
- 15ml Lemon Juice
- 7ml Campari
Method:
- Fill cocktail shaking with handful of ice
- Add gin, simple sugar syrup, lemon juice and Campari
- Shake well
- Strain into champagne glass
- Top up with Champagne
- Add a twist of Grapefruit peel
Variations:
- Use fresh grapefruit or orange juice
- Replace Champagne by sparkling wine
