1/2 oz Gin (Cascade Mountain)
1/2 oz Campari
1/2 oz Peach Syrup (recipe) (*)
1 dash Peychaud's Bitters
Stir with ice and strain into a cocktail glass.
(*) Sub crème de peche or peach liqueur in a pinch.
For Mixoloseum's Thursday Drink Night two weeks ago, the theme was dry vermouth. Instead of using it as an accent like I did in the first recipe I crafted that evening, I utilized it as the base. To that, I added the pairing of peach and Campari notes which worked rather well in the Bitter Peach. Finally, a little gin and a dash of Peychaud's Bitters donated extra herbal notes and alcohol backbone to the recipe. Taking a page from one of the naming conventions in the Café Royal Cocktail Book and Approved Cocktails, I called this aperitif cocktail the Campeche after the two central flavors in the drink.