Welcome to the best week of the year. We're not celebrating the release of pumpkin spice everything. But we are celebrating our neighbors and their passions, from chefs to podcasters, cocktails to small businesses. Yep, it's time for another installment of Best of the Bay, when CL acknowledges what makes Tampa Bay, well, Tampa Bay.
As the owner of a small business, it doesn't get much better than being recognized for something you've put a ridiculous amount of heart into, and anytime I celebrate anything, bubbly is a must. While Champagne is mighty fine solo, it also works great as a mixer. You're familiar with the simple pleasure that is a mimosa, I'm sure — I'm drinking one as I write this (it's almost midnight, FYI) — which is why we're making a drink so tasty, so elegant, yet so easy that it'll seem like you put in a lot more effort than you actually did.
What's not to like?
We've talked about Campari plenty in the past, but reminder for the following recipe: If you're not a fan of bitter drinks, a milder flavor to use in place of the bright red nectar is Aperol. You'll also need some limoncello and orange juice (bonus points for freshly squeezed).
This week's Champagne-topped cocktail is perfect for any special occasion when straight-up bubbles are too... basic. Live a little. You deserve it.
A Toast
Makes 1
1 ounce Campari
1 ounce limoncello
3/4 ounce orange juice
Champagne, to top
In a cocktail shaker filled 3/4 with ice, add Campari, limoncello and orange juice. Shake until well-chilled. Strain cocktail into a Collins glass filled with ice. Top with Champagne and garnish with a orange peel.
Connect with CL columnist Chris Fasick on Twitter, or email him at [email protected] if there's a cocktail or recipe you'd like featured.
