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  • Writer's pictureLiz Rhoades

Happy Campar - Documenting my Travels in Liquid Form

Although Negroni Week has ended, I had a fun time creating this Negroni rendition last week while on the road. Inspired by my travels to Hawaii and Seattle, pineapple juice and Falernum gives it a tropical twist, with of course using as much local spirits as possible. Cheers!

Happy Campar


  • 1 oz Barrel-finished American-style Gin (OOLA was used in this recipe)

  • 0.5 oz sweet vermouth

  • 0.5 oz Campari

  • 0.5 oz Hawaiian barrel-aged Honey Spirit (12th Hawaii Distiller's Reserve)

  • 0.3 oz Falernum (BroVo was used in this recipe)

  • 1 oz pineapple juice

  • 0.25 oz lime juice

  • Ice

  • Orange peel to garnish

Instructions: add ingredients together and stir with a generous portion of ice. Strain into rocks glass with 1 large ice cube. Garnish with orange peel and enjoy!

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