the Pence family cookbook

Recipes in Category “Cocktails”

522 North Pinckney Cocktail

Cocktails Campari Champagne Stgermain Untested


  • 2 cups fresh pink grapefruit juice (from 2-3 grapefruits)
  • 1/2 cup St-Germain
  • 1/4 cup Campari
  • 1 750-ml. bottle chilled sparkling wine


Combine grapefruit juice, St-Germain, and Campari in a large pitcher. Cover and chill until cold, about 2 hours. Divide grapefruit mixture among glasses and top off with sparkling wine.

Bon Appetit, May 2013

Campari and IPA Spritzer

Cocktails Beer Campari Untested


  • 1 1/2 ounces Campari
  • 1/2 bottle (6 ounces) IPA beer
  • Lemon twist, to garnish (optional)


Fill a glass with ice. Add Campari. Slowly pour in the beer. If garnishing with the lemon, squeeze the lemon peel over the drink to release the oils, and rub around the rim of the glass. Drop garnish into the glass and serve.

The Kitchn

Campari-Basil Mojito

Cocktails Campari Untested


  • 2 oz Campari
  • 1 tablespoon brown sugar
  • 2 oz lime juice
  • 1/4 cup basil leaves, loosely packed
  • Basil leaves for garnish


In the bottom of a cocktail shaker or glass, add the brown sugar, lime juice and 1/4 cup basil leaves. Muddle together with a muddler or a spoon until the sugar has mostly dissolved into the lime juice and there is a nice basil scent released from the leaves. Add the Campari and stir well to combine. Fill a Collins glass or other glass with crushed ice. Pour the Campari-basil mixture over the ice and top with a splash of sparkling water. Serve with basil leaves for garnish.

Set the Table

English Bloodhound

Cocktails Campari Gin


  • 1 ounce gin
  • 1/2 ounce Campari
  • 1 1/2 ounces pink grapefruit juice


In a shaker or large glass, combine ingredients and stir well to combine. Strain into a cocktail coupe or over ice in a cocktail glass. Garnish with a bit of peel or a cherry or nothing at all.

Running with Tweezers


Cocktails Campari Gin


  • 1 ounce gin
  • 1 ounce Campari (Gran Glassico Bitter can also be used)
  • 1 ounce sweet vermouth, such as Carpano
  • Orange twist, for garnish


Place a cocktail or Old Fashioned glass in the freezer to chill.

Combine the gin, Campari, and sweet vermouth in a cocktail shaker and fill it halfway with ice. Stir until the outside of the shaker is frosted. If you’re using an Old Fashioned glass, add ice cubes to it. Strain the drink into the chilled cocktail or Old Fashioned glass. Garnish with the orange twist.


Southern Comfort Champagne Cocktail

Cocktails Champagne Untested


  • 1 oz. Southern Comfort
  • dash angostura bitters
  • 4 oz. champagne, chilled
  • twist lemon peel


Combine. Variations: Brandy instead of Southern Comfort, no bitters, orange peel; Cognac, extra dash or two of bitters, no citrus.

Epicurious, February 2003

Brandy Crusta

Cocktails Pisco Untested


  • 1 1/2 oz. pisco
  • 1/2 oz. lime juice
  • 1/2 oz. Clement Creole Shrubb (or Grand Marnier, Cointreau)
  • 1/4 oz. Cherry Heering
  • 2 dashes bitters (pref. orange)


Combine ingredients in an ice-filled shaker. Shake, then strain into a sugar-rimmed cocktail glass. Garnish with a lime wheel.

Arnaud’s French 75 Bar, via Spirit Magazine

Charbonneau Way

Cocktails Whiskey


  • 2 oz. rye
  • 1/2 oz. maple syrup
  • 1/2 oz. lemon juice
  • 1/4 oz. Suze (or punt e mes, campari, Fernet, etc.)
  • absinthe


Combine first four ingredients in an ice-filled shaker. Hard-shake, then strain into a cocktail glass that has been rinsed with absinthe. Garnish with a thyme sprig.

Sobou, via Spirit Magazine

Masala Milk Punch

Cocktails Brandy Rum Untested Whiskey


  • 9 black tea bags
  • 2 oz. ground masala spice blend
  • 2 oz. freshly grated ginger
  • 3/4 oz. rye
  • 3/4 oz. cognac
  • 3/4 oz. rum
  • 2 oz. whole milk


Simmer the first three ingredients in 4 cups of water for 20 minutes. Strain into a liquid measuring cup, then add an equal amount of sugar to make a 1:1 syrup. Stir until dissolved.

For each drink, fill a 9-oz mug with boiling water. In a separate glass, combine 1/2 oz. masala tea syrup with the rye, cognac, rum, and milk. When the mug is hot, discard the water, pour the contents of the glass into the bug, and top with more boiling water. Garnish with freshly grated cinnamon and nutmeg.

Sugar House Detroit, via Spirit Magazine


Cocktails Gin Lillet

The Corpse Reviver #2, tweaked by yours truly.


  • 2 oz. gin (pref. citrusy, like Plymouth or Bluecoat)
  • 1 oz. Lillet blanc
  • 3/4 oz. lemon juice
  • dash bitters


Shake with ice, strain into a martini glass, serve with a lemon wheel.

Charles Pence