Orange Campari is popular cocktail based on the italian bitter Campari and fresh orange juice. Simple enough, it has a perfect contrast between the sweeter and bitter, ideal for a drink before dinner.

This recipe was possible thanks to FLV Back Bar Bitters, which was bended into a Campari by adding Pomegranate and Rhubarb.

Enjoy and salud!

Created: March 23, 2019 (over 2 years ago)

% Vendor Flavor
(FLV) Back Bar Bitters
(FW) Blood Orange
(FLV) Bourbon
(TPA) Pomegranate
(FLV) Rhubarb
(CAP) Super Sweet
Total flavoring: 5.25% Steep Days: 3 (SNV) Best VG: 0% Temperature: 0
This recipe is the property of NaCHeF and released under the CC Attribution-NonCommercial 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
User: ID10-T Score: 3 Entered: 5 months ago
I know some people have been after Campari for a long time. NaChef said he was able to force FLV Back Bar Bitters to be Campari by mixing it with a little pomegranate and rhubarb. I think he’s right, and he’s just about done it here. Which is awesome. He's to be commended, complimented, and congratulated for figuring that out. I’m more than a little embarrassed to have not thought of it first. Unfortunately for this recipe, I think he picked the wrong Rhubarb for the job. That funky, almost mushroomy, earthiness of the FLV Rhubarb really grabs on to the Super Sweet and rides it across the finish line. So I get Campari upfront, sweet orange juice that blends with the Campari but builds to more prominence, then an aftertaste of very sweet yuckiness that lingers unpleasantly. So seems like a rhubarb flavor is the right way to go there, but a different rhubarb is needed. Or maybe even just leaving out or using less Super Sweet would fix it, I don’t know. Next time I mix this I'll take Nick Evans' advice and try VT Rhubarb Compote instead of FLV Rhubarb, and probably also replace the pomegranate with SSA Cranberry Jam. Also a bit less Super Sweet, maybe 0.25% instead of 0.5%.