Campari cocktails are all the rage these days – the bitterer, the better, it would seem. That wasn’t the case back in 1992, when bartending legend Dale DeGroff was charged with the task of inventing a Campari cocktail that would appeal to the palates of the time, an era where Cosmos and Long Island Ice Teas were considered the height of cocktail culture.
The result was the South Beach, an easy-drinking, barely-bitter sour cocktail with warm notes of almonds to offset the bright citrus. Unlike many cocktails of that decade, this one stands the test of time – even to our sophisticated modern tastes, this one is a standout.
You could swap in Aperol for Campari, but be forewarned that it will be quite sweet; you may wish to reduce or omit the simple syrup.
- ¾ part Bitter orange apéritif or Sweet orange apéritif
- ¾ part Amaretto or Crème de noyaux
- 2 parts Orange juice
- ¼ part Simple syrup
Shake all ingredients with ice and strain into a chilled cocktail or coupe glass, or over ice in a short glass. Garnish with an orange wedge or a flamed orange peel.
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- The Craft of the Cocktail by Dale DeGroff