Around since the 1860’s, Campari has made itself a name that has become known world wide. Invited by Gaspare Campari the liqueur made waves that require no alteration or changes over 150 years later. Campari’s constant use of art aided the brand in reaching new markets and getting world recognition through pushing the boundaries of creativity resulting in unforgettable advertising that matched perfectly with the delicious, unforgettable taste of the spirit made of ingredients that have been kept a secret to this day.
Known best for its addition to the Negroni cocktail, Campari is also used in a variety of other gin cocktails, as featured here in the Campari Gin Sour, a blush pink alcoholic drink with sweet and fluffy foam. The Gin Campari Sour blends together the sourness of lemon with the bitterness of Campari and the sweetness of simple syrup that results in a perfectly balanced sweet and sour gin drink that is silky when sipped with the addition of an egg white.
If the thought of an egg white being mixed into a cocktail makes your stomach turn, we have a solution for you. Simply switch up the egg white for the same measurement of aquafaba, the liquid found in a chickpeas’ can. Resulting in a cocktail that is vegan and egg smell free. Don’t be alarmed, any chickpea flavors gets neutralized when mixed with the additional cocktail ingredients, though the silky foam remains.
However, we do suggest shaking a bit longer to allow the aquafaba to truly foam up as it is not as strong as an egg. If Campari is not necessarily your thing try out the original Gin Sour instead.
Campari Gin Sour
- 1.5 Ounces gin
- 3/4 Ounce Campari
- 3/4 Ounce lemon juice
- 1/2 Ounce simple syrup
- Few dashes bitters
- 1 Egg white
Into a cocktail shaker add in all of the ingredients and shake well. Strain in to a chilled glass using a fine mesh strainer, garnish, sip, and enjoy.