The Intoxicologist

As spring turns to summer, longing for a seaside getaway or some poolside “R&R” grows, if only for a mere moment of personal escape and enjoyment.

From the beaches of the spectacular Amalfi Coast to the popular, party-friendly coastal resorts on the Adriatic Riviera and the island beaches of Capri, Sicily or Sardinia, Italian seaside destinations have exemplified summertime indulgence for ages.  And for those Italians, one drink has embodied the summertime essence of “La Dolce Vita” for almost 150 years — Campari, a completely unique, refreshing, bold red, spirit created in the heart of Italy.

Campari and Soda is considered the “must have” for any Italian beach-going excursion.  It is light, thirst quenching and festive.  For a new twist on the classic, try renowned mixologist Tony Abou-Ganim’s “Campari Sangria” to ease you and guests right into summertime. Even if you can’t travel to the beaches of Italy this summer, ice-cold Campari cocktails will carry the spirit of a sun-filled escape to you wherever you happen to be. 

Tony Abou Ganim’s Campari Sangria

2 bottles of red wine, 750 ml each

12 ounces Campari

12 ounces Cointreau

8 ounces simple syrup

12 ounces freshly squeezed orange juice

6 ounces fresh lemon juice

2 broken cinnamon sticks

3-4 lemons cut into thin quarters

12 strawberries, sliced

3-4 small oranges cut into thin quarters

7-UP as needed

Place above ingredients (excluding 7-UP and fresh fruit) into a large glass container, cover and refrigerate overnight. When ready to serve pour into an ice filled pitcher to 2/3 full. Add fresh sliced fruits and top with 7-UP, stir gently to mix. Serve in wineglasses with fresh fruit.

Campari Cherry Infusion

2 Liters Campari

4 Liters SKYY Infusions Citrus

3 pounds Cherries, Stemmed & Lightly Macerated

3/4 pound Dried Apricots

Yields approximately 20 servings.

– Text and cocktails courtesy of The Rose Group, Culver City, CA