Venetian
- 1 ounce gin
- 1/2 ounce Campari
- 1/2 ounce amaretto
- 1/2 ounce dry vermouth
- Lemon twist for garnish
Combine all liquid ingredients in an ice-filled shaker, stir gently for 20 – 30 seconds until cold, then strain into a chilled cocktail glass. Garnish with the lemon twist.
Campari is an acquired taste: one which, to be honest, I haven’t yet completely acquired for myself. I’ve had Campari drinks that I’ve enjoyed, but I’ve had others I didn’t. This particular drink was pretty good. The sweetness of the amaretto cut the bitter Campari enough to tone it down some, and the gin and vermouth smoothed it out.
Recipe from The Art of the Bar.
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[...] again. This month, much to Sarai’s dismay, I worked on acquiring a taste for Campari with the Venetian, which wasn’t bad, and the Rosebud, which was weird and not entirely good. I’ve still [...]
I had a fantastic drink two years ago in Venice it was white and lots of crushed ice – I have forgotten its name and how to make it. Can you let me know what it is, I can remember vodka, and prosecco thats all (maybe lemoncello).