Because Christmas is every day, and today. The garnish takes the longest for this one, but it’s worth it. I confess, I was caught licking my finger a few times. Plus, it gives you (and me) an opportunity to zen out and maybe enlist help from family and friends as a fun kitchen activity? Especially if kitchens intimidate you—or drink-making, for that matter.
So, yesterday, while I was packing, I thought about how Campari has notes of orange, and the combination of Campari and orange juice is like an Italian screwdriver 2.0. The hibiscus bitters I decided to add contributes softer floral notes to the drink and, overall, a more unique flavor. Not that Campari needs help. Plus, hibiscus is just good. These bitters are alcohol-free as well and can easily be used for mocktails too. This drink is excellent enjoyed before dinner or at the end of the evening, with or without food. You could also add prosecco or champagne, but I didn’t this time. If you do, I recommend fill to the top.
Please drink responsibly, of course. Let me know what you think in the comments below. Cheers and Happy Merry Christmas or to whatever you may celebrate!
Christmas Campari
2 oz Campari
2 oz fresh squeezed orange juice
3 or 5 ish drops of All The Bitter Hibiscus bitters (label reads New Orleans Style on the bottle) or use measure guide on dropper to taste
6, 8, 12 or how many ever you like of sugared cranberries
Sprig of dried Rosemary (smoke the glass if you like, not necessary) there is loose instructions on that technique on this blog as well
1 trimmed quarter Orange slice
Ice cubes
Method for the drink
Add ice to a bucket glass. Pour in Campari. Top with freshly squeezed orange juice. Add sugared cranberries, an orange slice, and a dried rosemary sprig. Light the rosemary sprig on fire and let it smoke. Alternatively, you can light the sprig first, extinguish the flame, and then add the smoking rosemary to the glass. Please use fire tools with care and safety in mind. Thank you.
Glass: bucket glass
Garnish: sugared cranberries orange slice and smoking dried rosemary
Bar Chef Notes: This is a super simple cocktail, with not many ingredients, making it perfect for decorating. Bonus: rosemary is a stir swizzle stick. You can add an optional topper of Champagne or Prosecco, or skip the Campari and add juice and bitters. That’s not the drink, though. Whatever slightly flavored cranberry syrup you have leftover can be used for another cocktail, Mocktail or simply to flavor sparkling water.
For the cranberries
1/2 cup white granulated sugar + extra 1/4 cup ish for the coating (I eyeballed this)
1/2 cup water
1/2 cup cranberries
Add white granulated sugar to a saucer or a sheet pan lined with parchment paper, and set aside. For the cranberries, I use frozen 365 Whole Foods brand, but some argue that fresh are better. I say it doesn’t matter. This is a drink garnish. In a saucepan, combine equal parts sugar and water. Heat just enough to dissolve the sugar, then set aside to cool. Add the cranberries and stir until they are fully coated. Let them steep for a few minutes. The using a slotted spoon, transfer the cranberries to the sugar mixture and coat them evenly. Use your clean hands with or without gloves or a spoon to aid in coating. I use my clean hands without gloves and a spoon.
For the orange
Wash and slice the orange lengthwise from end to end. Cut it in half, then into quarters. Trim the center so that each orange piece has a straight edge.
For the orange juice
Juice two navel oranges and one blood orange using a handheld juicing tool or a juicing machine (I use an Omega). Machine is a bit messier but faster for me. You do you though. Make sure to peel the oranges before juicing. Save the leftover orange juice for mimosas or vodka screwdriver alongside blueberry pancake brunch.
Where to buy the goods? You know bucket glasses, juicers, sugars and stuffs. Blonde Behind the Bucket Storefront, of course.
*I may receive compensation for eligible purchases. Thank you.