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Campari, Gin & Blood Orange Cocktail – Gary Mehigan

Campari Cocktail

I love entertaining in the Summer. Whether its lunch or dinner, on a warm day, there is nothing like sharing some great food with friends, listening to the sounds of the kids in the pool or the crickets at night. This issue I have put together some gorgeous fresh dishes, that are easy to prepare

Campari, Gin & Blood Orange Cocktail

MAKES 2 PREP 10mins

I’ve only recently become a fan of Campari and I have to thank George for that. With its lovely crimson colour and bittersweet flavour, Campari is perfect in this refreshing cocktail, which is designed for drinking on a sunny autumn day.

2 cups (500ml) blood orange juice, plus 2 blood orange wedges
2 mint leaves, plus extra to serve
15ml sugar syrup
45ml Campari
45ml gin
1 cup crushed ice
1 cup (250ml) soda water
cucumber slices, to serve
1 lime, halved
Note: If you can’t find Blood oranges, as they have quite a short season, then you could try using Half Valencia and half Ruby grapefruit

  1. Place blood orange wedges, mint leaves and sugar syrup in a large cocktail shaker or jug. Using a muddling stick or end of a rolling pin, gently pound until mint is lightly crushed. Add Campari, gin, crushed ice and blood orange juice and shake or stir to combine.
  2. Divide between two tall glasses. Top with soda water and garnish with cucumber slices and extra mint. Add a squeeze of lime juice and serve.

In each serve: 883 kilojoules, 1g protein, neg total fat (neg sat fat), 30g carbohydrate (24g sugar), 1g fibre, 44mg sodium.

Tip:  To make sugar syrup, place equal quantities of sugar and water in a pan on medium heat and stir until sugar dissolves. Simmer without stirring for 5 minutes, until syrup thickens. Cool before using. 

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