Coconut washed Campari is a unique and delicious twist on the classic bitter Italian aperitif. It involves infusing Campari with the rich and creamy flavors of coconut, resulting in a smooth and tropical variation that can be enjoyed on its own or used in cocktails.
To make coconut washed Campari, you will need 6 ounces of Campari, 2 tablespoons of melted organic coconut oil, a touch of vanilla extract for added flavor, and some time for the infusion process. Here's a step-by-step guide to creating this delightful concoction:
1. Measure out 6 ounces of Campari and pour it into a container with a tight-fitting lid. Make sure to use a container that is large enough to allow for the addition of the coconut oil later on.
2. In a separate bowl, melt 2 tablespoons of organic coconut oil. You can do this by gently heating it in a microwave or on the stovetop until it becomes liquefied.
3. Once the coconut oil has melted, add it to the container with the Campari. Stir gently to combine the two ingredients.
4. For an extra touch of flavor, you can add a small amount of vanilla extract to the mixture. Start with just a few drops, as a little goes a long way. Stir again to incorporate the vanilla.
5. Now comes the crucial part – the infusion process. Seal the container with the lid and place it in the freezer. Let it freeze overnight or for a minimum of 24 hours. This extended freezing time allows the coconut oil to solidify and separate from the Campari.
6. After the freezing period, remove the container from the freezer. You will notice that the coconut oil has risen to the top and solidified into a layer.
7. Carefully skim off the solidified coconut oil from the surface of the Campari. You can use a spoon or a fine-mesh strainer to do this. Take your time to ensure you remove as much of the oil as possible, as it can impact the texture and taste of the final product.
8. Once you have removed the coconut oil, strain the Campari to remove any remaining traces of oil or impurities. You can use a fine-mesh strainer or a cheesecloth for this step. Straining will help achieve a smoother and clearer final result.
9. Transfer the strained coconut washed Campari to a clean, airtight container for storage. It can be kept in the refrigerator for several weeks, allowing the flavors to further develop and meld together.
Now that you have your homemade coconut washed Campari, you can enjoy it in various ways. It can be savored on its own over ice, mixed into classic cocktails like Negronis or Boulevardiers for a tropical twist, or even used as a flavorful addition to desserts and sauces.
The coconut oil infusion adds a velvety texture and a subtle coconut flavor to the Campari, balancing out its bitter notes and creating a unique sensory experience. The result is a smoother and more approachable version of Campari, with a hint of tropical indulgence.
Experimenting with different ratios of Campari to coconut oil, as well as variations like toasting the coconut oil before infusing, can yield different flavor profiles and intensities. Feel free to adjust the recipe to suit your personal taste preferences.
Coconut washed Campari is a delightful and creative way to elevate your cocktail game or simply enjoy a unique and refreshing aperitif. Give it a try and impress your guests with this tropical twist on a classic favorite!