DARK RUM AND CAMPARI

crimson-slippers

Crimson Slippers

Dark Rum and Campari…two of my favorites makes for a wonderful combo together in mixed drinks.

Here`s a fabulous cocktail, invented by A:J Rathbun, the Crimson Slippers, found on his blog Spiked Punch. When researching this cocktail i also found it on Cold Glass blog but in a slightly different take.

Its name comes from the color crimson which is a strong, bright, deep red color which originally was the color of the dye produced from a scale insect, Kermes vermilio. Then the cochineal was introduced and since it needed ten to twelve times as much kermes to produce the same color effect as cochineal the kermes fell out of use.

Cochineal is what used to give Campari its bright red color which is called carmine. But the use of cochineal in Campari is since a few years replaced with artificial color.

This is a fantastic drink i think, the rum and Campari creates such a yummy flavor combo together with orange and bitters. And here is room for playing with different rums and bitters and why not fresh juices?

And then its so beautifully ruby red..

THE CRIMSON SLIPPER`S COCKTAIL

Ice cubes
2 ounces dark rum
1 ounce Campari
1/2 ounce homemade triple sec
1 dash bitters
Lime slice, for garnish

1. Fill a cocktail shaker halfway up with ice cubes. Add the rum, Campari, triple sec, and bitters. Shake well.

2. Strain into a cocktail glass. Squeeze the lime slice over the glass and drop it in.

From Cold Glass:

2½ oz dark rum (Appleton Estate 12)
1 oz Campari
¼ oz Cointreau
2–3 dashes Peychaud’s bitters

Stir until quite cold; strain into a chilled cocktail glass. Express and garnish with lime.

So of course i have to make my own take on this as well, how can i resist that when my favorite ingredients are involved? its quite different and eventually it got tikified and became an entirely new drink and as such it also got a new name.

LAVA PUNCH

lava-punch

1½ oz dark rum (Coruba)
1 oz Smith & Cross
1 oz Campari
1/4 oz green Chartreuse
1 oz fresh yellow grapefruit juice
0.5 oz fresh lime juice
0.5 oz simple syrup

Shake with ice, strain into a glass filled with crushed ice.

Another very tasty drink that combines dark rum with Campari is the Jungle Bird. It was first created circa 1978 at the Aviary Bar, Kuala Lumpur, Malaysia. Then featured in Jeff Berry’s ‘Intoxica’ reappearing in Remixed.

JUNGLE BIRD

.75 oz Campari
0.5 oz fresh lime juice
0.5 oz sugarcane syrup (Petit Canne)
4 oz unsweetened pineapple juice
1.5 oz dark Jamaican rum (here is used Smith & Cross)

Shake well with plenty of ice cubes and pour unstrained into a double old fashioned glass. Garnish with an orchid, mint and cocktail cherry speared to lemon and orange wheels.

This one is also really tasty and when made with a rum that kicks ass like the Smith & Cross its a killer. Or try adding a decent float of a highproof deep demerara or overproof Pusser`s.

And here i made another take on it with blood orange juice:

FIRE BIRD

firebird

.75 oz Campari
0.5 oz fresh lime juice
0.5 oz sugarcane syrup (Petit Canne)
4 oz fresh blood orange juice
1.5 oz dark Jamaican rum (here is used Smith & Cross)

Shake it all hard and strain into a glass with crushed ice and garnish with a blood orange wedge orange leaf.