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.
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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!)
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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.