I’ll be honest. I was a bit (VERY) skeptical about this cocktail. I’ve been burned by moscato in the past, you see. But Brian Mitchell – aka the Beverage Director at the Max Restaurant Group – aka @vintagevino – assured me that a good, high quality moscato can be a thing of beauty and a joy forever. Naturally, he was right. This is a great ‘sangria’ trade off for that early afternoon cocktail – on a Friday perhaps? – when you want a little something, but don’t want to pony up for the hard stuff too early on. It’s light and summery and oh so easy to make. Cheers!
Campari Cocktail
3.5 oz moscato
2 oz fresh orange juice
1 oz Campari
Dry shake in tin, pour over fresh ice in a highball glass
I bet the Campari cut down on the sweetness of the OJ and moscato perfectly. Brian is so talented!
That’s right! 🙂