I had never been a big fan of the Italian aperitif Campari until bartender Paul Mant made me this brilliant champagne cocktail at Quo Vadis Club in London. The clementine (tangerine) juice and the bubbles soften the Campari’s bitterness to a pleasant note. This cocktail is delicious at 3 a.m. at the end of long evening or served at brunch.
Makes 1 cocktail
- 3/4 ounce clementine juice
- 1/2 ounce lemon juice
- 1 teaspoon simple syrup or agave nectar
- 3/4 ounce Campari
- 3 ounces champagne
- lemon twist, for garnish
Add clementine juice, lemon juice, simple syrup or agave nectar if using and Campari to a cocktail shaker filled with ice. Shake vigorously until the mixture is well-chilled. Pour into a small stemless flute or a juice glass. Top off with the champagne. Garnish with a twist of lemon.
Courtesy of Quo Vadis in Soho, London