N EG RO N I O LO GY
VOL.2

THE STORY OF CAMPARIA RED ICONCAMPARI NEGRONITWISTS ON A CLASSICART HOUSE
Off Piste
KitschACTION THRILLER
Antagonist
The Strangest Thing
Seeing Red

ROMANCELove at First Sight
FuroreO’Mandarin

ESPIONAGE
Bitter Sweet Sacrifice
The Casino
Nightcap Negroni

NEO-NOIR

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Bitter Talks
Peanuts and CAMPARI(A)mareThe Unusual Suspect
Rhubarb Indemnity
The Stranger Negroni

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THE BARTENDERS

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THE CLASSICS

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Sbagliato
AmericanoBoulevardier

THE STORY OF
Born in Milan
Gaspare Campari began serving cocktails
made with his own unique, bitter aperitivo
at Milan’s Caffè Campari in 1867. Young
Milanese flocked here to enjoy these intriguing
bittersweet drinks and later to the Camparino
bar opened by Gaspare’s son Davide in 1915.
Under Davide’s direction, the global popularity
of CAMPARI soared. Not least because heunderstood the power of design and creativity
in building brand recognition, and engaged withleading designers, illustrators and filmmakers tobring the vibrant red drink to life.
By the mid-1900s, CAMPARI had become
indelibly linked to Milan’s peerless culture
and synonymous with avant-garde creativity
and thinking.

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A RED ICONCAMPARI is a perfect blend of bitter
herbs, aromatic plants and fruit, and alcohol.
The secret recipe, invented in 1860 andknown only by three people, remains true
to the original.
Look
Unmistakable, vibrant, bright red.
Nose
Orange peel and aromatic herbs.
Taste
Bittersweet, intense orange, aromatic herbal
and root notes. Invigorating and refreshing.
A deeply pleasing and stimulating longaftertaste that seduces you to take sip
after sip.

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NEGRONI

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Ingredients
25ml CAMPARI
25ml Gin
25ml Vermouth Rosso
Orange Slice

Over the last decade the Negroni has soaredin popularity to become one of the world’s
most famous cocktails. It is a true classic.
This is undeniably due to the supportof the bartender community.

To make the CAMPARI Negroni
Fill a rocks glass with ice, pour in theingredients and stir gently, then garnish
with a slice of orange.

Created by Count Camillo Negroni in Florencein 1919 and one of the most popular cocktails
in existence. It’s the perfect balance of bitter,
sweet and dry.

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TWISTS ON
A CLASSIC
With the evolution of the Negroni frontof mind, CAMPARI has invited leading
bartenders and mixologists from bars acrossthe UK to showcase their creative expression
on the classic Negroni recipe of equal parts
CAMPARI, gin and sweet vermouth.
Negroniology is the collection of these wonderful
and imaginative modern riffs and creative twists,
created by a handpicked selection of the UK’s best
bartenders. Each cocktail is an expression of thebar and its talented bartender.
Each of the cocktails featured here is an original
recipe, created especially for this book. They haveall been inspired by a collection of film posters,
created by different artists to depict a certain
genre. We invite you to draw on this inspirationand get creative with CAMPARI. Cin Cin!

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ART HOUSE
JACK DALY – SALUTI
This piece is a homage to Art House
cinema. These independent films are aimed
at a niche market as opposed to a massaudience. They are often experimental andcontain unconventional or highly symbolic
content. Aesthetics and striking visuals area cornerstone of Art House. This piece uses
symmetry, single-point perspective anda limited colour palette to set the mood,incorporating a whimsical quality so often
seen in the genre. There is an air of mysteryto this piece; questions that are raised withno answers. Who is the figure in the adjacentgondola carriage? Does the figure in theforeground know them or is he simply raisinga glass in greeting, recognising a kindred
spirit? This style of illustration is reminiscentof vintage travel posters which carry withthem an air of glamour and escapism.

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OFF PISTERACHEL ORANGE – SCHOFIELD’S BAR
Ingredients
25 ml CAMPARI
25ml Pine-Infused Gin
15ml Bergamot Liqueur
15ml Asterley Bros Estate Vermouth

The artwork my drink was inspired by is awonderful piece by Jack Daly named ‘Saluti’.
The piece pays homage to the most artistic
niche of cinema; Art House has replicatedthis love of the niche in the flavour profile ofmy drink. The choice of pine and bergamot
brings floral and earthy flavours while ensuring
the cocktail is still true and reminiscent of its
Negroni core.

To make the Off Piste
Pour all of the ingredients over ice and givethem a quick stir. Strain into a rocks glass overa block of ice. Serve with a long lemon zest slice.

Art House films use aesthetics and a limited
colour palette to create striking visuals.
The artwork utilises deep reds and tones oforange which are reflected in the drink itself.
The artwork depicts an alpine theme whichhas provided inspiration both for the flavour
profile and the name of the drink. The phrase‘off piste’ brings connotations of freedom andadventure. It relates to those who choose not tofollow a path and make their own instead.

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KITSCH
COURTNEY FRANCIS – OJO ROJO
Ingredients
20ml CAMPARI
20ml Mezcal Verde
25ml Tonka Vermouth
1 Pipette of Black Truffle Bitters

I decided to use obscure flavour pairings thatwould usually appeal to a niche market butthat would create an overall flavour experiencethat was approachable to everyone. For thisdrink I imagined myself within the artwork
itself taking inspiration from the colours toutilise warming flavours. The mezcal bottle
has an artistic stamp on it with the label
showcasing both Mexican and international
artists on their bottles who are connected tosocial causes and campaigns.

To make the Kitsch
Stir all of the ingredients together andpour into a rocks glass over a single,
large hand-cut block of ice.

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ACTION THRILLER
DOALY – THE STRANGER
The artist’s intention is to leave the audience
feeling unnerved, to make them feel a sense of
curiosity but also a fear and trepidation of wherethat curiosity may lead. There’s a mesmerising,
hypnotic feel created when you let your eyes
rest on this piece for a while. The background is
set to make you feel unsteady and out of sync.
Anonymity is a theme too. The central character’s
face is obscured by a giant eyeball, while theshadow of a figure runs in the foreground. It’s nosurprise that this one is named ‘The Stranger’.

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ANTAGONISTMAX HAYWARD - LAB 22
Ingredients
25ml CAMPARI
30ml Coconut Washed Wild Turkey Rye
20ml Marlborough Sauvignon
5ml Buckfast Reduction
1 Dash Regan’s Orange Bitters
Lemon PeelThe genre that inspired my drink is action
thriller. After thinking about what all action
thrillers have in common I came up withthree things – exotic locations, an unexpected
twist and a villain with an evil reputation.
To encapsulate this in a drink I chose
ingredients from all over the world, modified
one in a slightly unexpected way and thenyou have the villain – the Buckfast Tonic Wine.
The result is a tropical twist on our bitterclassic, which has an unexpected sting
in its tail.

To make the Antagonist
Add all of the ingredients to a mixing glass andstir until both chilled and diluted. Pour over ice
and garnish with a lemon peel.
To make the coconut washed rye, weigh out
enough coconut oil to match a third of theweight of the whiskey. Melt over a low heat,
add to the whiskey and pour into an airtightcontainer. Shake and let it freeze overnight.
Strain through a muslin bag.
To make the Buckfast reduction, reduce the
Buckfast Tonic Wine by 50% on a stove andlet it cool.

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THE STRANGEST THINGISAAC ALBERTO - THE ALCHEMIST
Ingredients
30ml CAMPARI
30ml Talisker 10YR *Infused
3 dashes Bitter Truth Orange Bitters
30ml Cinzano Rosso

There’s nothing more unnerving than the
feeling of being watched. This Negroni takes
inspiration from the twisted mindset inside
every great antagonist. Talisker 10YR adds
a smoky element to the drink while the infusionof cacao and blood orange adds richness andfurther complexity to the classic. An unblinking
eye watches you as you drink. The intrepid
drinker may dare to bite into the eyeball,and they will be rewarded for doing so witha delicious taste of champagne and orange.

To make The Strangest Thing
Stir all of the ingredients together and strain
into a rocks glass. Garnish with a jelly eye**.
Mix together 350ml Talisker, 15g roasted
cacao nibs and the peel of 3 blood oranges.
Leave to infuse at room temperature for 5 days
then strain through a coffee filter.

*

Pupil – Dark chocolate chip Iris – 750ml water,
2ml orange flavouring, 20g Ultragel2, green
colour powder. Sclera – 750ml champagne,
20g Ultragel2, white colour powder. Heat theliquid and blend with the Ultragel. Add the irisand pupil to a half-sphere mould and allow
them to set before adding in the sclera.

**

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SEEING RED
CHRIS POPELY – GUNGHO!
Ingredients
25ml CAMPARI
30ml Slake Hedgerow Gin
30ml Slake Bacchus Aperitif
5ml Fresh Lemon Juice

Approach carefully, this eye-popping drink will
leave you curious for more as each sip changes
the complexion. With floral notes of lemonverbena and bergamot, allow the charcoal foam
to pull you into darkness. No stranger to bold
flavours? Drink this until the bitter end.

To make the Seeing Red
Stir down for 30 seconds and strain into a
Nick & Nora glass. Top with activated charcoal
lemon verbena and bergamot foam.*To make the activated charcoal lemon verbena
and bergamot foam mix 4gr dried loose lemonverbena with 300ml of hot water. Let it infuse
for a couple of hours then remove the lemonverbena leaves. Add in 300g of granulatedsugar and stir until fully dissolved. Add 100ml
of Italicus Liqeur, 3g citric acid and 3g activatedcharcoal powder then stir until fully mixed.
Add the mixture to a 1L siphon canister with
3 ice cubes and 1g of ‘special ingredients’ easy
whip. Use two NOS charges.

*

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ROMANCE
STANLEY CHOW – AMORE AD AMALFIThis is a love story. Roberto loses his job.
His wife and his children leave him. Roberto
visits a bar owned by Roberta. Together theyignite the joy in each other’s lives. Like all
Negroni cocktails there’s a twist, all of thisis happening with the Amalfi coast as the
backdrop. The colours in the artwork speakof passion, fire and romance. There’s a warmthand glow, a feeling reminiscent of that felt
in the first throes of a new relationship.

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LOVE AT FIRST SIGHT
LORENZO GAVELLI – DISREPUTE
Ingredients
30ml CAMPARI
25ml Cocchi Americano Rosa
7.5ml Muscat Grappa
7.5ml Capovilla Pear Eau de Vie
5ml Italicus Rosolio di Bergamotto

Simple, elegant and easy to fall in love with,this riff on a classic Negroni is inspired byflowers, the universal symbol of love andromance. All of the ingredients come from
Italy, each with a different floral element,that they bring to the table. It’s a truecelebration of arguably one of the mostromantic countries in the world.

To make the Love at First Sight
Add all of the ingredients to a mixing glasswith some cubed ice. Stir well. Strain intoa rocks glass filled with a large block of ice.
Garnish with an edible flower.

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FUROREMARCO MAIORANO - SCARFES
Ingredients
25ml CAMPARI
35ml Sfusato Rosso 1757
15ml Rose Petal Infused Ondina Gin
5ml H Theoria Amour Matador

In addition to being one of the most enchanting
locations on the Amalfi Coast, “Furore”
represents a state of severe and impetuous
resentment caused by an overwhelming
passion. The rage and grief of losing the pillarsof one’s existence give the courage to ventureout and find happiness elsewhere. To set thescene I took the combination of the fresh citrus
notes of the Sfusato lemon from Amalfi andcombined it with the sweet, balsamic notesof the vermouth and the herbal tint of tomato.
The bitter flavour symbolises past experiences
while the delicate rose petal conveys thestrength of new love.

To make the Furore
Stir all of the ingredients together in a chilled
mixing glass. Pour the cocktail into an oldfashioned glass, over a block of ice andgarnish with a rose petal.
To make the Sfusato Rosso 1757 combine
together 200ml 1757 Vermouth di Torino Rosso
and 100ml Crema di Limoncello. Let the liquid
settle until the limoncello cream is layered on
top. Place it in the freezer and let it rest until
the solid compounds have solidified. Using acheesecloth, separate the solid compounds
to produce a clear liquid and bottle.
To make the rose petal infused Ondina gin,wash 5g of rose petals and place into a bottle
containing 200ml of Ondina gin. Let it infuse for
12 hours. Strain out the rose petals and bottle.

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O’MANDARINPAUL PIERRARD – UNTITLED
Ingredients
35ml CAMPARI
20ml Mandarin Mezcal
25ml Sweet Vermouth

After a professional and personal breakdown
Roberto leaves Brindisi, his hometown.
He decides to take a trip to Amalfi where
he meets Roberta, a local lady who owns
the Senza Titulo cocktail bar. They decide tocreate a drink, a Negroni, one which combines
influences from both of their hometowns.
Roberto chooses mandarins and Roberta
chooses Amalfi lemons to create O’Mandarin.
The perfect drink to toast to the beginningof a beautiful romance.

To make the O’Mandarin
To make the Mandarin Mezcal blend together
700ml mezcal, 0.125ml green mandarin oil,
0.125ml yellow mandarin oil and 0.125ml
of red mandarin oil.
Place all of the ingredients in a mixing glass.
Stir 4 times. Strain into a rocks glass over asquare ice block and garnish with an Amalfi
lemon coin.

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ESPIONAGE
MADS BERG – A WELL BALANCED CAST
A bold and graphic composition with a striking
central hero character creating the action,
all while trying not to spill the serve. Like all
good heroes in a film centred around espionage
they are unflappable, quick to think on theirfeet and never one to sit still. They can slip
into the shadows even while maintaining an
unmistakable presence.

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BITTER SWEET SACRIFICELUKAS STAFIN – OPIUM
Ingredients
30ml CAMPARI
25ml Lagavulin 16YO
15ml Fortunella Golden Orange Liqueur
15ml Londinio Red Vermouth
Coffee Essence
Dark Chocolate with Sea Salt

My inspiration for Bitter Sweet Sacrifice wasold school detective/spy movies. Whenever I
was watching one, there was always a touchof darkness, mystery and sacrifice. Most of
the time, the sacrifice came from the main
character, and it’s always been a bitter partof the story. But to solve the problem, thesacrifice has to be made.

To make the Bitter Sweet Sacrifice
Build the cocktail into the glass over the ice
block. Finish by garnishing with a spray ofcoffee essence, a small ring of orange zest
and a piece of dark chocolate with sea salt.

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I connected CAMPARI with peated whisky,
as this type of movie always had a glimpseof good old Scotch. Finished with bitter sweetnotes from Fortunella liqueur, and touchof Londinio Red Vermouth for a floral finish.
All accompanied by dark chocolate with sea
salt and coffee essence, perfectly balanced,
as all things should be.

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THE CASINO
MATTHEW GALLOWAY – HOMEBOY
Ingredients
25ml CAMPARI
25ml Sweet Vermouth
25ml Coffee Whisky*
5ml Olive Brine

Taking inspiration from the world’s most
famous spy, I’ve used olive as a key flavour
as it complements the CAMPARI and reminds
me of the spy’s favourite cocktail. As the spy
is from Scotland, like myself, I thought whisky
to be a very appropriate choice.

To make The Casino
Pour all of the ingredients into a mixing glassand stir for 30 seconds. Strain into a rocks
glass over a block of ice. Garnish with anorange jelly wedge.
To make the coffee whisky combine 100ml
Johnnie Walker Black with 50ml Talisker and
15g whole coffee beans. Leave to infuse for2 hours. Then add 10ml of olive oil and freeze
for 20 minutes. Once the olive oil has set,
remove, strain and store in the fridge.

*

To make the orange jelly cut an orange lengthways. Remove the inside and juice the orange.
For every 200ml of orange juice add 100g
sugar. Add this to a hot pan along with 2 sheetsof gelatine. Combine until dissolved and pourinto the half oranges. Leave to set in the fridge.

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NIGHTCAP NEGRONISAMUEL BOULTON – THE PINEAPPLE CLUBIngredients
25ml CAMPARI
25ml London Dry Gin
25ml Cocchi Barolo
2 Dashes Saline Solution
1 Bar Spoon Fontaine Chocolate Absinth

I love a Negroni, they’re the perfect “go to”
cocktail for me. I also love dessert wine.
The combination of the sweetness of dessert
wine with the bitterness of a Negroni is ideal for
after a meal. I loved the idea of mixing the two.
The Cocchi Barolo has a great balance of bitterand sweet and mixes perfectly with CAMPARI.
These additions elevate the Negroni and makeit perfect to enjoy after dinner.

To make the Nightcap Negroni
Mix together all of the ingredients and serve ina rocks glass over a block of ice. Garnish with adark chocolate straw.

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NEO-NOIRKATHERINE BUDRYTE – MIND DIVING
The scene? One summer day in Neon Paradise.
Someone falls in love, someone gets stuck in
one’s mind forever. There’s a romanticism tothis image and a darkness too. Shadows loom,
there’s a stillness that belies a potential danger
lurking somewhere we can’t see. The colour
palette mixes cool blues and warm orangey
tones, the perfect complement to one anotherand yet there’s an uneasiness too. This story
could go one of two ways and we’re in too deep
now not to find out.

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BITTER TALKSNICKY CRAIG – PANDA AND SONS
Ingredients
30ml CAMPARI
25ml Bulldog Gin
25ml Lemon Juice
35ml Concentrated Cherry Gomme*
Freeze Dried Cherry Puff**

I drew my inspiration from the image,“Mind Diving”, based on a summer’s day
in a Neon Paradise.
The idea being you’re sitting by the pool,
cocktail in hand and dip your toe in while
wondering what might come your way next,
but without expectation. So I wanted to createa refreshing twist on the timeless classic
Negroni. With the addition of citrus andcherry gomme, it makes for a bright and citrus
forward variation, ideal for sipping on a glorious
Summer’s day.

To make the Bitter Talks
De-seed and juice cherries and freeze inopen top container. Once frozen strain througha superbag and collect first 70% of liquid,
weigh and add 30% Gum Arabic sugar syrup
and 0.5% salt, mix until smooth.

*To make the freeze dried cherry puff, use 30%of the leftover cherry juice and put in blenderuntil smooth then freeze before adding to freeze
dryer. Leave for a full cycle then remove andstore in an airtight container.

**

Combine all ingredients together and servein a coupe glass and garnish with a freeze
dried cherry puff.

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PEANUTS AND CAMPARI
DOMIZIANA POLA – SEED LIBRARY
Ingredients
25ml CAMPARI
30ml Redistilled Peanut Gin*
15ml Dubonnet

With this drink I wanted to recreate theessence of a moment as simple as it isprofound, a moment that is between a conflict
or a moment that comes after a resolution.

To make the Peanuts and CAMPARIThe drink is a cross between a shakerato
and a Negroni. Pour all of the ingredients
into a shaker, add ice and shake for about
10 seconds. Double strain into a chilled
pony glass and serve.

The only way to be saved is returning to theappreciation of simple things, like when you
are going home, sitting around a table withyour lifetime friend, ordering a Negroni at
your usual bar.
Peanuts and CAMPARI, the flavour of
the aperitif.

To make the redistilled peanut gin take 1000ml
Beefeater gin and 400g peanut butter andblend in a mixer on high speed. Pour into
vacuum bag and sous vide at 65°C for 2 hours.
Pour it into the distilling flask of your distillation
system and start the distillation process (55°C
bath temperature, -10°C chiller, 60mbar and80rpm rotation). Once it’s finished check the
ABV and cut it down to 40%.

*

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(A)MARE
NIKOS TACHMAZIS – ARTESIAN
Ingredients(To make a batch)
250ml CAMPARI
200ml Gin
250ml Sweet Vermouth
150gr Fresh Raspberries
2.5ml Orange Blossom

This is inspired by a summer story oflove, passion, temptation and obsession.
The memories that are imprinted flood yourmind, like diving headfirst into cool water.
It’s a love story that repeats itself, endlessly,
with no beginning and no end. One sip of(A)mare, or one toe dipped into the pool at
the Neon Paradise Hotel is all it takes to be
trapped, forever in love.

To make the (A)mare
Add all of the ingredients apart from the orange
blossom water to a thermomixer and blend toa pulp. Next, cook it at 50°C in a water bath for
30 minutes. Allow the mixture to cool in iced
water. Strain using a fine superbag and transfer
the liquid to a bottle. Add 2.5ml of orange
blossoms. Serve in a rocks glass with one
big ice cube.

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THE UNUSUAL SUSPECT
ANDREA MELIS – THE BERKELEY
Ingredients
25ml CAMPARI
25ml Montelobos Mezcal
20ml Cinzano 1757
1.25ml Squid Ink Saline Solution*

This is inspired by the feeling you get while
watching a noir film. You already know who
the main villain is, you know the traits to lookfor, yet you will always be surprised by the end.
This is just what this twist on a Negroni does.

To make The Unusual Suspect
Stir all of the ingredients together in a mixing
glass. Pour into a rocks glass over a block of ice.
To make the squid ink saline solution dissolve
15g of Maldon salt into 330ml of still water.
Add 5ml of squid ink and shake until dissolved.

*

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RHUBARB INDEMNITY
KATIE ROUSE – COUCH
Ingredients
25ml CAMPARI
25ml Olive Oil Fat-Washed Nusa Cana Rum
30ml Salted Rhubarb Whey
(2% wash, frozen and then filtered)

The concept: A four-ingredient drink with each
ingredient inspired by four tropes of class Noir
– The Protagonist, The Femme Fatale, Morality
and Voiceover Narration.
1. CAMPARI – The Protagonist
The Protagonist, the anti-hero andfundamental component of the genre.
The unassuming hero thrust into a situationthat will at first seem out of their depth but
they will inevitably overcome and triumphby the end of the film.

To make the Rhubarb Indemnity
Spray of Sweet Vermouth to wash the glass.
Combine all of the ingredients together andserve in a rocks glass over a block of ice.
Garnish with a triangle of orange zest.

2. Olive Oil Rum – Morality
The voice of morality often comes from thepolice force or a mentor with a conscience.
It is the soft element of the genre, brought in
to balance out the protagonist when they arein a dilemma that plays on their conscience.
3. Salted Rhubarb Whey – Femme Fatale
Salty, sour and seductive. The femme fatale
is often used to seduce the protagonist andas the catalyst for the double cross.
4. Vermouth Wash – Voiceover
The classic voiceover narration carries thestory of the film from start to finish, in thesame way that the vermouth rounds off
the finish of this serve.

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THE STRANGER NEGRONIOMAR CAIMI – NIGHTJAR
Ingredients
20ml CAMPARI
25ml Gin (Schisandra Berry Infused)
35ml Stranger Vermouth(Tio Pepe Palomino Fino, Pomelo,
Apricot Brandy, Taylor Porto, Italicus)

Inspired by the protagonist of the series who
met an unknown woman who changed his life.
Even a timeless classic like the Negroni cocktail
mixed with certain ingredients can give a
different experience.

To make The Stranger Negroni
Combine all ingredients together and servein a rocks glass and garnish with a jelly
Schisandra-filled olive and red amaranth.

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A BIG THANK YOU

MARCO MAIORANOPAUL PIERRARD

LUKAS STAFIN

Scarfes

Untitled

Opium

MATTHEW GALLOWAYSAMUEL BOULTONNICKY CRAIG

Homeboy

The Pineapple Club

Panda and Sons

Thank you to all our bartenders for bringing Negroniology Vol. 2 to life. We’ve collaborated tocreate a unique set of Negroni Twists which demonstrate the versatility of the classic Negroni
and CAMPARI.

RACHEL ORANGE

COURTNEY FRANCISMAX HAYWARD

DOMIZIANA POLANIKOS TACHMAZISANDREA MELIS

Schofield’s Bar

Ojo Rojo

LAB 22

Seed Library

Artesian

The Berkeley

ISAAC ALBERTOCHRIS POPELY

LORENZO GAVELLIKATIE ROUSEOMAR CAIMITHE ALCHEMIST

Gungho!

Disrepute

CouchNightjar

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THE CLASSICS
Since 1860, CAMPARI has become theessential ingredient in some of the world’s
most famous and unique aperitivo andcocktail drinks.

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SBAGLIATO
Ingredients
25ml CAMPARI
25ml Vermouth Rosso
25ml Sparkling Wine

The Negroni Sbagliato was invented in 1972by Mirko Stocchetto at Bar Basso in Milano,
who created this take on a classic by accident.
When asked to make a Negroni, Stocchetto
poured prosecco instead of gin, and thus a‘new classic’ was born. The cocktail can still beenjoyed around the world today, with its nametelling the story of its creation, as in Italian“sbagliato” means mistaken.

To make the CAMPARI Sbagliato
Fill a rocks glass with ice, pour in theingredients and stir gently, then garnish
with a slice of orange.

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AMERICANO
Ingredients
25ml CAMPARI
25ml Vermouth Rosso
Premium Soda Water
Orange Slice
Lemon Peel

The Americano is based on the Milano-Torino;
with an added splash of soda water, andgarnished with a slice of orange and lemonpeel. Its name celebrates Primo Carnera,
the first Italian to win a heavyweight boxing
title in New York.

To make the CAMPARI Americano
Fill a rocks glass with ice, pour in the CAMPARI
and vermouth, add a splash of soda water, andgarnish with a slice of orange and lemon peel.

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BOULEVARDIER
Ingredients
25ml CAMPARI
25ml Vermouth Rosso
35ml Wild Turkey 101
Lemon PeelCreated in Paris in 1927 by legendary New Yorkbartender Harry MacElhone. The Boulevardieris the Negroni’s autumnal cousin, swapping
summery gin for deep, soulful bourbon.

To make the CAMPARI Boulevardier
Stir the ingredients over ice, then strain intoa deep coupette or rocks glass, and garnish
with fresh lemon peel.

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C A M PA R I .CO M©2022 Campari UK all rights reserved
Design: Quantum
Photography: Rob Lawson