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The Foodist’s House Cocktail

The Foodist’s House Cocktail

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If you like the smoky notes of mezcal, substitute half the tequila with it instead. To scale up, increase the drink ingredients only—you'll have enough ice cubes for several cocktails.


Campari ice cubes

  • 1 tablespoon Angostura bitters


  • 1½ ounces fresh lime juice
  • Seltzer, preferably orange-flavored

Recipe Preparation

Campari ice cubes

  • Stir Campari, simple syrup, Angostura bitters, and 1¼ cups water in a measuring cup. Pour into an ice cube tray (preferably silicone with 1-oz. square wells) and freeze; you should have 15.


  • Finely grate ginger into a cheesecloth-lined bowl. Wrap up ginger and squeeze juice into bowl. You should have about ½ oz. juice.

  • Place 3 regular ice cubes in each of 2 highball glasses along with 1 Campari ice cube.

  • Combine tequila, lime juice, simple syrup, and ½ oz. ginger juice in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds. Strain into glasses. Very slowly pour Campari into each glass, letting it sink. Gently top off with seltzer.

Recipe by Miles Macquarrie,Reviews Section

Watch the video: 10 Easy Summer Cocktails To Make At Home (May 2022).