Campari Mojito

I'm about to head out to South Hampton for the long weekend and can't wait to spend it with my group of girlfriends.  As per usual, I plan to do a whole lot of nothing except relax by the pool with a good read and sip on some homemade cocktails.  I'm kicking off the long weekend with this refreshing cocktail. This recipe was introduced to Christian while he was on a trip to New Orleans a few years ago during Jazzfest at The Museum of the American Cocktail where a bartender at an event had shared this recipe with the group.  The fresh mint and subtle sweetness are perfectly balanced with the distinct fruity, herbal Campari flavors.  There are a few ways to build this cocktail, traditionally done within the glass to retain all the components of the mint -- which is also the best way to do it if replicating in a pitcher -- but this version, is just as good and eliminates all the excess mint leaves, perfect for a single serving.

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Campari Mojito makes 1

1 oz Campari

1 Lime, juiced

10 mint leaves

1 barspoon of granulated sugar

Seltzer Water

Mint and Lime to garnish

In a shaker, gently muddle sugar and mint leaves until fragrant (be careful not to bruise mint leaves).  Add Campari and lime juice, then shake with ice.  Prepare a high ball glass filled with crushed ice, strain cocktail into glass then top with seltzer, and garnish with fresh mint and lime.