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Originally on the menu at Dutch Kills and created by Zachary Gelnaw-Rubin and Abraham Hawkins, the Bicycle Thief Cocktail became a favorite of New York City bartender Meaghan Dorman.

1 oz Gin
1 oz Campari
1½ oz Grapefruit juice
½ oz Lemon juice
1½ oz Seltzer or soda water
½ oz Simple syrup

Shake and strain over fresh ice into collins glass, top with soda water.

In my opinion, this French 75 variation is the best beginner Campari drink in history.

1 oz Gin use Plymouth
¼ oz Campari
½ oz Lemon juice
½ oz Simple syrup
1½ oz Wine (sparkling) or Champagne

Shake all the ingredients (except the champagne and grapefruit twist) with ice, then strain into a flute. Top with champagne. Squeeze the grapefruit twist over the drink and discard. No garnish.

Supposedly dating back to Rome in the 1950s, this riff on the Negroni alters the ratios and swaps Campari for slightly spicy Contratto Bitter and sweet vermouth for dry, making for a more complex and all-around drier cocktail.

1½ oz Gin
¾ oz Campari Use contratto bitter
¾ oz Vermouth (dry)
1 Lemon twist Express and discard

1½ oz Tequila
½ oz Campari
½ oz Lime juice
½ oz Simple syrup

A modern classic gin sour with bitter (from Campari) and sweet (from muddled grapes) elements.

2 oz Gin
1½ oz Campari
¾ oz Lemon juice
½ oz Simple syrup original calls for 2:1 simple
5 Grapes muddle before mixing drink

I was determined to make tequila and champagne like each other.

1 oz Tequila use Tesoro Blanco
¼ oz Campari
¼ oz Creme de cacao use Marie Brizard
½ oz Vermouth (dry) use Dolin Blanc
1 tsp Ginger syrup
½ oz Lemon juice
1½ oz Wine (sparkling) or Champagne

Shake over ice and strain into flute. Top with champagne, no garnish.

Developed as an off-shoot to the Pegu Club. Legend is that bartender misspelled his own friends name (Jasmin).

2 oz Gin
¼ oz Campari
¼ oz Cointreau
¾ oz Lemon juice
⅛ oz Simple syrup Optional

Shake with ice and strain into coupe. Garnish with lemon twist.

1½ oz Rum Can sub 1 oz aged plus ½ oz blackstrap
¾ oz Campari Can sub ½ Campari plus ¼ Aperol
½ oz Lime juice
¾ oz Pineapple juice Most recipes call for more like 2 oz
½ oz Simple syrup Use demerara (2:1)

Sam Ross of New York’s Attaboy created this recipe as “the love child of a Negroni and a Manhattan,” sort of an extra-bitter Boulevardier.

1½ oz Bourbon
¾ oz Campari
¾ oz Vermouth (sweet)
2 dash(es) Chocolate bitters

Combine all of the ingredients in a mixing glass with ice, then stir for 25–30 seconds, or until well chilled. Strain into a coupe. Garnish.

Invented by Sam Ross at Attaboy in 2017, the Mosquito revisits a template Ross explored with his iconic Paper Plane 10 years prior. It features four ingredients in equal measure, creating a harmony of smoky, sweet, spicy, sour and bitter elements. It’s the

¾ oz Mezcal
¾ oz Campari
¾ oz Ginger syrup
¾ oz Lemon juice

1½ oz Gin
1½ oz Campari
1½ oz Vermouth (sweet)

Classic proportions are 1:1:1 but we usually favor 2:1:1 for more gin

1½ oz Gin
1 oz Amaro
¾ oz Campari
¾ oz Lemon juice
¼ oz Orange juice
¼ oz Simple syrup
½ oz Egg white or use super foam to dry shake
Lemon wheel

Dry shake for 30 seconds. Add the remaining ingredients. Add ice. Shake vigorously. Fine strain into coupe. Garnish.

1½ oz Rye whiskey
¾ oz Campari
¾ oz Vermouth (dry)

Stir with ice and strain into coupe. Garnish with lemon twist.

1½ oz Bourbon
¾ oz Amaro use Averna
½ oz Campari
½ oz Cherry Heering
¼ oz Lemon juice

Has bitter grapefruit notes, similar to Luposo as a cocktail

2¼ oz Tequila use blanco; recipe calls for just 1½
¼ oz Campari
½ oz Grapefruit juice
¾ oz Lime juice
½ oz Simple syrup recipe calls for ¾