I’m going to cut straight to the chase on this one–well, as much as I ever do–because it is so good. So refreshing. So few ingredients! Plus, I abso-freaking-LOVE Campari cocktails of any kind, and this is like a classic Boulevardier cocktail, but lighter, fruity-er and served on the rocks. If you still have some of that minted syrup left over from Derby weekend, now, my friend, is the time to use it up or pitch it out because pretty soon you’re going to have that nasty sugar gel bacteria glob baby growing in the middle of your syrup. Nasty.
This is also really good made with plain old simple syrup (equal parts granulated sugar dissolved in very hot water until combined, then cooled) too, but add a bit more mint to your shaker. No need to muddle the shit out of your mint; you’ll get plenty of flavor by just adding it to the shaker and letting it beat up against all that ice while you shake it like a Polaroid picture.
Now you’ve got that song stuck in your head, too. You’re welcome. Sh-sh-sh-sh-shake it.
To a cocktail shaker add:
1.5 oz bourbon
0.5 oz Campari
4-5 leaves fresh mint
The juice of ½ fresh orange
1 oz simple syrup (BONUS if you’ve got minted simple syrup)
Enough ice to almost cover your ingredients
Shake it shake it shake it until frothy.
Pour into a pint mason jar or (in this photo) Belgian beer glass. Pretty! Add another 1-2 oz. club soda if it’s particularly hot day and you are pacing yourself.