Bitter Reds

This week, we're taking a look at red bitter liqueurs - starting with Campari and moving on to the wide world of spirits that followed in its wake.

Cocktails Discussed:

The Church

1 oz. St. Agrestis Paradiso

1 oz. Grey Whale Gin

1 oz. fresh lemon juice

1/2 oz. gomme syrup

1/2 oz. Cocci Americano

Based on the original recipe from the Locanda, as printed in San Francisco Cocktails by Trevor Felch

Combine all ingredients in a shaker with ice, and shake until chilled. Strain into a rocks glass over a large ice cube or sphere. Garnish with a wide strip of orange peel, and serve.

Eeyore's Requiem

1 1/2 oz. Bruto Americano

1 oz. Vya Extra Dry Vermouth

1/2 oz. London dry gin

1/4 oz. Cioco amaro

1/4 oz. Contratto Fernet

3 dashes orange bitters

3 orange peel twists

Based on Toby Maloney's recipe, as printed in Amaro by Brad Thomas Parsons

Combine all ingredients save the orange twists in a mixing glass with ice, and stir until chilled. Strain into a chilled coupe glass. Express the three orange peels over the surface of the drink, discarding the first two, and dropping the third in as a garnish.