Showing posts with label campari. Show all posts
Showing posts with label campari. Show all posts

Tuesday, January 22, 2019

Winter DineLA Menu at Commerson

It's been a while since I've done Dine LA Restaurant Week, but I recently checked out a new (to me) restaurant, Commerson on La Brea. I've read that this place is one of the underrated gems in LA, so I was excited to try it.

Commerson's Dine LA dinner menu is $39 per person for three courses. The first course option includes:
Red snapper ceviche with avocado and plantain chips.
Commerson dineLA
The portions were quite good for the price and as you can see, the ingredients they use were obviously fresh.

One of the other choices was the butternut squash agnolotti with parmigiano reggiano and brown butter sage.
Commerson dineLA
This agnolotti is always a good pasta dish to have in the colder months, and Commerson's rendition was a good one.

Thursday, January 14, 2010

Campari Cocktails: Negronis, Punches, and More

Most people think of Negroni when they hear Campari, a classic that you can't really go wrong with.

Negroni
1 oz gin
1 oz sweet vermouth
1 oz Campari

But any liqueur deserves more than one cocktail to be made from them, so various mixologists have played around with this red spirit.


Nicaraguan Negroni Punch
Created by mixologist Jon Gasparini of Rye on the Road


15 ounces Campari
10 ounces Flor de Cana 7 year
7.5 ounces Cinzano Rosso
10 ounces Grapefruit Juice
2.5 ounces Honey

Combine juice of ten lemons and 30 cloves in a tupperware container or cake mold and freeze. Combine all ingredients in a large punch bowl with flavored iced block.

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Since I didn't have Flor de Cana and it was New Year's day, I tried substituting Appleton rum. After trying the above recipe, we kind of decided that grapefruit + campari is just too bitter overall, so we topped it off with Sparkling Cider and more rum for good measure.

The Butchered Negroni Punch went something like this:
2.5 oz honey
7.5 oz sweet vermouth
10 oz grapefruit juice, fresh squeezed
15 oz Appleton Rum
7.5 oz Campari
7.5 oz Sparkling Cider (or to taste - some like it more bitter than others)


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They also sent over a Valentine-themed Campari cocktail that sounded good, I'll be trying to replicate this soon :)
(PS. Don't get confused by "Small Hand Grenadine" - it's not a typo, this is just grenadine made by Small Hands Food and is actually made of - gasp! - pomegranates as opposed to food coloring!)

Love Letter
Created by Adam Wilson of Beretta


1 oz Campari
1 oz Freshly Squeezed Lime Juice
0.75 oz Cointreau
0.25 oz Maple Syrup (should be 1:1 with water)
0.25 oz Small Hand Grenadine
3 dashes of Peychaud's Bitters

Shake. Add Soda. Pour over ice in highball. Garnish with a lime zest.

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