Campari and Amarula cocktails

By Clare Bourke on December 18th 2011

Bored of the usual cocktails and looking for something a little bit different this Christmas? How about using two old favourites and giving them a modern twist?

CAMPARI

Campari is an alcoholic aperitif created by  the infusion of herbs and fruit in alcohol and water. Commonly served with soda water, wine or citrus fruit, its distinctive dark red color looks great in cocktails.

The Campari Mojito

Ingredients:

50ml Campari

4 lime wedges

15ml Demerara sugar or sugar syrup

16 large mint leaves (adjust to taste)

Crushed ice

Soda water

Method:

Add the lime and sugar to a tall glass and muddle with a spoon. Add the mint leaves. Fill the glass with crushed ice and pour in the Campari. Rapidly raise and lower the spoon to thoroughly mix the drink, and then top with soda. Garnish with a sprig of fresh mint, rubbing the leaves before serving to release the bouquet.

Campari Negroni

Ingredients:

1 part Campari

1 part Vermouth Cinzano Rosso

1 part gin

Method:

Build in a double rocks glass with ice. Garnish with a slice of orange.

Amarula Cream Liqueur

Amarula Cream is a South African cream liqueur made from the fruit of the Marula tree, also known as The Elephant Tree, and cream. The fruit is fermented and then distilled in copper pot-stills. The marula liquor is then stored on small oak casks for two years before it is enriched with pure marula extract and blended with fresh cream. Amarula Cream is best served chilled, on the rocks or with crushed ice but can also be used in desserts and cocktails.

Amarula Christmas Hot Chocolate

Ingredients:

Premium hot chocolate (Hotel Chocolat is excellent)

2 shots Amarula Cream

Method:

Pour hot chocolate into mug or cup. Add Amarula Cream. Garnish with shaved chocolate and star anise, or a cinnamon stick.

Amarula White Christmas

Ingredients:

1/2 shot Amarula Cream

1 shot brandy or cognac

Grated nutmeg

1 shot fresh cream

White chocolate shavings

Method:

Place all ingredients into shaker with ice and strain into a glass. Garnish with white chocolate shavings or for a Christmas touch, sprinkle with cinnamon, or add a cinnamon stick.

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