Are you looking for a deep red, sexy and mysterious cocktail for Valentine’s Day? May I suggest an Eeyore’s Requiem. It’s an easy to make gin cocktail that gets lots of complex flavor from orange bitters, Campari, Fernet Branca, and Cynar. Post may contain affiliate links.
Eeyore’s Requiem – A Gin Cocktail
I am just going to have to admit that our liquor cabinet has now spread to 3 different locations. That’s what happens when you start buying all the speciality liquors. Some of the specialty liquors are only used occasionally and we probably would have been better off ignoring them. Others, however turned out to be favorites, like Campari and Aperol.
My point is that when it came time to make a cocktail featuring gin, Campari, Cynar, orange bitters and Fernet Branca – we had no problems.
After doing some research I found that this cocktail was created by Toby Maloney of Chicago’s Violet Hour. Is the perfect Valentine’s cocktail with it’s deep red color, which would make it also great for the holidays. This is such an interesting mix of flavors. Campari brings it’s dark bitterness from an infusion of herbs and fruits. Cynar is an artichoke based bittersweet liqueur. Fernet Branca is another bitter liqueur made with 27 herbs! You would think putting these all together would give you a drink so bitter it would be undrinkable. On the contrary, they blend so beautifully, you get this wonderfully complex cocktail. I may have had three on test tasting day!!
If you love gin cocktails (and who doesn’t?!), try this Italian Gin and Tonic too!
Eeyore's Requiem is a complex flavored gin cocktail that features bitters, Cynar, Campari and Fernet Branca. It's deep red color makes it a perfect Valentine's Day Cocktail.
- 1 1/2 ounce Campari
- 1 ounce Vermouth white or dry
- 1/2 ounce Gin
- 1/4 ounce Cynar
- 1/4 ounce Fernet Branca
- 15 drops orange bitters
- 3 orange twists
Fill a mixing glass with ice.
Add the Campari, gin, Cynar, Fernet Branca and bitters. Stir to combine.
Strain into a cocktail glass. Squeeze the orange twists above the glass to release the oils.
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Full Plate Thursday |
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