We're wrapping up Negroni Week at the bar I work in and we've gone through too many bottles of Campari to count. What an incredible ingredient! The more I play with it, the more versatile it becomes. My new favorite thing is to combine it with Fernet-Branca (the Bartender's Handshake!). Although both of the amari are bitter, they have very different bitter profiles that still play nice together. It's hard to beat the simplicity, elegance, and downright blissful taste of the classic Negroni (made with an excellent vermouth like Carpano Antica) but that hasn't stopped many of my regulars from requesting Campari-based libations for round two. Here's one of my favorites from the past week. It uses a dynamite grapefruit liqueur made by Combier called Pamplemousse Rose (pronounced pomp-luh-moose, hence the cocktail's name). Love this stuff; it's light on the pallet with an intense grapefruit flavor but it's still sweet enough to counter the bitterness of the Campari and Fernet and the tartness of the lime without any additional sweeteners.
Pamp. and Circumstance (Nathan Robertson, 2016)
Campari 1 oz
Pamplemousse Rose 1 oz
Fernet-Branca ½ oz
Gin ½ oz
Fresh Lime Juice ¾ oz
Combine all ingredients in shaker tin and shake with ice until properly diluted and chilled. Strain into chilled coupe. Garnish with an orange swath, expressed the oils over the top of the drink.