Not much is known about the origins of this drink other than it appeared in a huge cocktail encyclopedia and has made the rounds ever since. Actually, Robert Hess probably has more to do with its current popularity than anyone, since he filmed a segment on it for The Small Screen Network’s “The Cocktail Spirit” about 10 years ago. As he mentioned in the video, the vodka is key in “softening” the bitterness of the Campari. And it certainly does work. If you like the dryness of a Negroni, then this is its more upscale cousin.
Diluting the Campari is also key, although there is certainly no reason to shake an ounce and a half of alcohol, especially since there is no citrus involved. Just stir it well with ice and you’ll be just fine.
5oz chilled champagne
Garnish: Orange twist
Shake vodka and Campari with ice. Strain into chilled champagne flute and top with Champagne. Add orange twist.