For our next box, we’re utilizing one of the most quintessential cocktail ingredients: Campari. This famous Italian liqueur has had quite an impact on cocktail culture over the last century and a half, and now you too can get a taste! Our recipes will have you enjoying its complexity while mellowing it with perfectly complementary syrups, tinctures, and mixers. It’s the ideal way to party through these final days of summer, and welcome the beginnings of beautiful fall.
If you’re not too familiar with Campari, check out our previous post for an intro to its history and influence. Then subscribe by August 31st to get your Campari Hard Box—it’ll ship the week of September 5th!
Peak blackberry season will end in August, but we’re extending its reach by harnessing the blackberry’s potent juices for our house-made blackberry-honey syrup (this one’s not vegan). Combined with a taste of the islands from ‘Elemakule Tiki bitters, the spices, aroma, and texture of the Grove & Bramble by Anu Apte-Elford will slowly usher you into colder nights spent out by the bonfire.
Anu Apte-Elford—sole proprietor of internationally recognized cocktail den Rob Roy for the past seven years—has bartended all over the world. Through her passion project Swig Well, Seattle’s Drinking Academy, she has taught classes to hundreds of food and beverage professionals. She has been included in too many articles and books to count, ranging from local magazines to international publications, and is opening up two new bars this year!
Whether September is the beginning of fall where you live or just the fourth month of summer, the Marbles in the Garden will hit all the right notes. Still extremely refreshing, but with a depth of flavor more often found in autumnal libations, this drink by Justin Burrow will leave your palate begging for more!
Justin Burrow is the proprietor of Capt. Foxheart’s Bad News Bar & Spirit Lodge, on Main Street in the Historic District of Downtown Houston, Texas. His love of Campari is only surpassed by his passion for offering guests a fantastic environment in which to congregate. Justin is this month celebrating his twentieth year of working behind bars, and is happy to share that celebratory spirit with you through this drink!
Getting to know Campari can be a complicated process, but the Wherever I May Foam by Yael Venegroff makes it easy. By keeping things relatively simple, you’re able to really take in Campari’s flavor, subtly mitigated by demure coconut and the lovely texture of egg-white foam, which is a component of a traditional sour cocktail.
This one’s not vegan either, as it calls for a raw egg white. But this ingredient is an important part of the cocktail canon, having been used in classic drinks for centuries. When utilized properly, raw egg whites give cocktails a texture and body you can’t get with any other ingredient or method. So if you’ve ever wanted to learn how to make an egg white cocktail, now’s your chance! (The egg won’t be included in the box—we weren’t quite ready to take on that shipping challenge!)
Yael Vengroff is the bar director at The Spare Room in Hollywood’s historic Roosevelt Hotel and is also revamping the program at legendary Chinese-restaurant-cum-live-music-venue Genghis Cohen. She moved to LA in 2012 after seven years in NYC working alongside some of the world’s best bartenders, most notably as the youngest female bartender at Audrey Saunders’s iconic Pegu Club and as head bartender at the former Lower East Side Tiki bar, Painkiller.
We hope you can’t wait to try the Campari Hard Box! It’s the perfect way to celebrate the season with family and friends!
The Shaker & Spoon Team
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