Created at New York's Four Seasons with the help of Charles Corbin and Nicholas Drakides, this unusual but simple drink was inspired by years of going up to bars, seeing a bottle of Campari, and wondering "Why?" The bottle, never in use, seemed to not be living up to its potential, so I decided to give it a try.
Now, on the night I decided this, I was also out with friends on a wild night, so I wasn't looking for a "sit thoughtfully and sip" drink. I needed something fun. So, with the addition of a liberal amount of tequila and a tricky balancing act of sweet and bitter, the Broken Nose was born. As for the name, it stems from both the generous amount of tequila (fightin' liqour!) and the blood-red color of the drink, so before you order one make sure you have a package of frozen peas handy.
- 2 ounces tequila
- ½ ounce Campari
- ½ ounce sour mix
- 3 dashes of bitters, preferably cherry
- Ginger ale, to top
Pour tequila, Campari, sour mix, and bitters into a shaker with ice, and shake until condensation forms on the outside of the shaker. Pour into a highball glass with ice, and top with ginger ale.
Try the World's Most Expensive Gin in These Seriously Bold Cocktails
At $45 for a 375ml bottle, Monkey 47 Schwarzwald Dry Gin is the priciest gin on the market right now—and also the most interesting. Take one whiff and you'll see (well, nose) exactly what I'm talking about. Most juniper-forward gins have a strong woodsy aroma, but this one smells like someone bottled an entire forest.
Actually, that's practically what the distillers behind Monkey 47 did, plucking a whopping 47 botanicals from Germany's Black Forest and macerating them in a mixture of molasses alcohol and spring water to create the gin. Wowza.
How a German distiller found himself making a traditionally British spirit is another story: In 1951, a retired British commander named Montgomery Collins moved to Germany's Northern Black Forest region to take up watchmaking, and quickly found himself missing the tipple of his native country. He began experimenting with his own bootleg varieties, using the Black Forest's abundant juniper alongside its more unusual plants and herbs and eventually tucking the final recipe in a wooden box in his country guest home. In 2006, the founder of Germany's Black Forest Distillers found the recipe and decided to revive it, dubbing it Monkey 47 in honor of the commander's monkey, Max. A hit in Europe, it launched in New York last year and is continuing to roll out across the U.S.
Monkey is the boldest, most complicated gin I've ever tasted by a landslide, punching the mouth with juniper, pepper, flowers, citrus and bitter fruit, thanks to a hearty dose of Black Forest lingonberries. Try a few sips neat for the novelty, but considering that it's 94 proof (47% ABV, get it?) on top of delivering such an intense flavor, it's screaming to be balanced in a cocktail. Pro bartenders from around the world share their favorite recipes below:
Recipe created by Raveen Misra, executive bar chef of Nektar in Singapore
1 part freshly squeezed grapefruit juice
1 part freshly squeezed lime juice
In a cocktail shaker filled with ice, combine all ingredients and shake vigorously. Strain into a chilled cocktail glass.
Recipe created by Jordi Otero, bar manager at Bocagrande in Barcelona, Spain
2 parts freshly squeezed lemon juice
Infuse gin with jasmine tea for 2 minutes. In a cocktail shaker filled with ice, combine gin, St. Germain, lemon juice, simple syrup and egg white. Shake vigorously. Strain into a chilled tumbler and top with cranberry juice.
Recipe created by Arndt Heißen, bar manager at the Curtain Club at the Ritz Carlton in Berlin, Germany
2 parts freshly squeezed lemon juice
In a cocktail shaker filled with ice, combine all ingredients and shake vigorously. Strain into a chilled tumbler.
For more of what I’m loving right now, check out these Champagne cocktails from Playboy's 1971 bar guide. Follow me on Forbes and Twitter.
As a former features and lifestyle editor for The Chicago Tribune, People magazine and Time Out Chicago, I’ve covered restaurants and bars across the country for more…
As a former features and lifestyle editor for The Chicago Tribune, People magazine and Time Out Chicago, I’ve covered restaurants and bars across the country for more than 10 years. Follow me on Twitter and Instagram: @Marissa_Conrad at both.
Bad Egg (Shooter) Advocaat, Cadbury's Chocolate Liqueur, Creme de Menthe Black Knight (Shooter) Advocaat, Baileys Irish Cream, Grenadine, Kahlua, Sambuca Brain Teaser (Shooter) Advocaat, Irish Cream, Sambuca Broken Nose (Cocktail) Advocaat, Grenadine, Lemonade, Tequila Casablanca (Cocktail) Advocaat, Galliano, Lemon Juice, Orange Juice, Vodka Celeste Sunrise (Cocktail) Advocaat, Cream, Frangelico, Lemonade, Strawberry Liqueur Channel 64 (Shooter) Advocaat, Creme de Banane, Irish Cream Dead Jellyfish (Shooter) Advocaat, Baileys Irish Cream, Curacao, Midori, Raspberry Cordial Fluffy Duck (Cocktail) Advocaat, Cointreau, Gin, Orange Juice, Soda Water Green Monster #2 (Cocktail) Advocaat, Blue Curacao, Cointreau, Lemonade, Vodka Honey Nuts (Cocktail) Advocaat, Frangelico, Honey, Kahlua Impress Me (Shooter) Advocaat, Baileys Irish Cream, Blue Curacao, Grenadine, Sambuca Lick Out A Sheep (Cocktail) Advocaat, Baileys Irish Cream, Chocolate Liqueur Marzipan (Shooter) Advocaat, Amaretto Monkey Brain (Shooter) Advocaat, Grenadine, Kahlua Orange Creamsicle (Cocktail) 7-Up, Advocaat Papa Muminek #1 (Cocktail) Advocaat, Apple Juice, Canadian Whisky, Coffee Liqueur, Creme de Banane, Creme de Cacao, Milk Papa Muminek #2 (Cocktail) Advocaat, Apple Juice, Canadian Whisky, Creme de Cacao, Galliano, Milk, Tia Maria Pickled Brains (Shooter) Advocaat, Creme de Menthe, Kahlua Plockton Sunset (Shooter) Advocaat, Blue Curacao, Grenadine Snowball #3 (Cocktail) Advocaat, Lemonade, Lime Cordial Squashed Frog #1 (Shooter) Advocaat, Grenadine, Midori Squashed Frog #2 (Shooter) Advocaat, Baileys Irish Cream, Midori, Raspberry Cordial Squashed Frog #4 (Shooter) Advocaat, Baileys Irish Cream, Midori, Raspberry Cordial Squished Frog (Shooter) Advocaat, Baileys Irish Cream, Grenadine, Melon Liqueur Stussy's Secret Squirrel (Shooter) Advocaat, Baileys Irish Cream, Blue Curacao, Butterscotch Schnapps, Grenadine, Malibu Rum, Midori Taste of Honey (Cocktail) Advocaat, Galliano, Lemonade, Vodka Tornado (Shooter) Advocaat, Baileys Irish Cream, Banana Liqueur, Butterscotch Schnapps, Grenadine
What bottle of aquavit/akvavit should I start with?
Start with whatever looks good! My current fave is Ahus Akvavit from Sweden, which was kindly gifted to me last year.
It has a wonderful, well-rounded herbal flavor that plays nicely with a variety of other flavors in cocktails without being over-powering.
Ahus is made with a blend of botanicals that include caraway, citrus, and rosemary. The rosemary in particular is noticeable on the nose, making it a fun bottle to try as an alternative to gin in many classic drinks.
I also really enjoy the Norwegian sherry cask-aged Linie Aquavit, which is usually easy to find (even in notoriously limited control states like New Hampshire).
Linie is a smooth and well-balanced bottle, making it a a great introduction to aquavit.
Other bottles I can recommend are Aalborg Danish Akvavit, which has a strong caraway flavor, and Wintersun Organic Aquavit (made in the US). Wintersun is fairly mild with bright orange citrus flavors.
Krogstad American Akvavit is a bottle that has been recommended to me time and again, but I’ve yet to find it in store! Let me know if you get a chance to try it.
If you enjoy the flavor of aquavit or have yet to try it, pick up a bottle and give one of these recipes a try.
Some related pages you might enjoy.
7 Delicious cold coffee recipes.
Try these cold coffee drinks recipes to keep you refreshed during the hot months of summer. Get them here.
Espresso based coffee drinks
How to make cappuccino, latte, caffe mocha and other espresso-based coffee drinks. Full instructions here.
Hot winter coffee drinks.
Try some of these hot winter coffee drinks recipes for those long Fall and Winter days. Find them here.
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Sign up for occasional newsletters about the best coffees and brewing equipment. Plus special updates from the Coffee Detective Coffee Store…
Origin: Broken Shaker, Miami.
This great summer cocktail is the brain-child of Israeli-born Elad Zvi, who together with his partner Gabriel Orta have been shaking up the cocktail scene in their Miami bar, the Broken Shaker. Elads’ cocktails, which often incorporate Florida’s famous citrus products, are becoming legendary, and the Agua Fresca is a refreshing blend of grapefruit juice, honey and Tequila which is guaranteed to chase away the winter blues and have you dreaming of summer and the beach…which leads us to the next one…
For years, American drinkers were tantalized by tales of the supposed hallucinogenic effects of the banned spirit absinthe. But while the alcohol packs a wallop (the proof ranges from 110 to 145), it’s not actually mind altering, and since 2007 the so-called “green fairy” can once again be purchased legally in America.
Drinkers now have a large selection of both foreign and domestic absinthes to choose from, including the historic Pernod Absinthe ($77) with fennel and hyssop on the nose and mint and anise on the palate the California-made St. George Absinthe Verte ($60) with aromas of mint, green pepper and fennel and a bittersweet bite and the artisanal Vieux Pontarlier Absinthe ($70) with hyssop, anise and dark chocolate on the nose and a savory finish.
The production of absinthe is much like that of gin. A high-proof neutral spirit is infused with a blend of botanicals, including wormwood, and redistilled in a copper pot still. Traditionally, the liquor is infused a second time before bottling to intensify the flavor and create the signature green color. Many producers skip this final step and use dyes instead.
There are basically two ways to drink absinthe. The traditional preparation is to slowly drip water over a sugar cube and into the spirit, which becomes cloudy. (An excellent selection of traditional absinthe glassware, spoons and fountains is available at Maison Absinthe.) You can also use small quantities of absinthe—a few dashes, a rinse or one quarter of an ounce—to add a floral, bittersweet quality to just about any cocktail.
With absinthe not only legal but now quite easy to find at liquor stores and bars, you can enjoy a real Sazerac or a Corpse Reviver #2. Then try my Green Deacon recipe, with gin, sloe gin, grapefruit juice and an absinthe rinse. I’ll take good drinks over hallucinations any day.
Yellow Submarine from the Broken Shaker
This golden drink throws back to the days when the Broken Shaker was a pop-up at the Freehand in Miami.
1½ oz. reposado tequila
½ oz. Strega
1½ oz. yellow tomato & yellow bell pepper juice (use a juicer or purée and strain)
1 oz. spicy syrup
¾ oz. fresh lime juice
Tools: shaker, strainer
Garnish: orange slice
Combine the ingredients and shake with ice. Strain into an ice-filled glass and garnish.
Spicy Syrup: Add ½-1 chopped habanero pepper (depending on your heat preference) to 1 cup of water and bring to boil. Add 1 cup of sugar, stirring until it dissolves. Reduce the heat and simmer for 5 minutes. Remove from the heat and let cool before straining. Bottle and refrigerate for up to 2 weeks.
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10 Campari Cocktails for Your Afternoon Aperitivo
This ruby red liqueur is the wakeup call your palate needs.
Summer is the perfect time to embrace the art of the aperitivo&mdasha bright, palate-refreshing cocktail sipped pre-dinner to get your tastebuds revved up for the evening. And when it comes to aperitivo, there are few spirits as synonymous as Campari, the bittersweet, brilliant red Italian aperitif that is the defining ingredient in this summer's hottest cocktail sensation, the negroni. Of course, that classic cocktail isn't the only way to enjoy the scarlet stuff, so to help infuse a little taste of Italy into your cocktail hour, we've rounded up some of the tastiest ways to mix up a Campari cocktail.
1 oz Campari
1 oz 1757 Vermouth di Torino Rosso
1 oz Bulldog Gin
Build over ice in a rocks glass. Stir for 15 seconds. Garnish with an orange peel or slice.
Mix both ingredients together and pour over ice. Garnish with slice of orange
1 oz Campari
1 oz 1757 Vermouth di Torino Rosso
1 oz Russell's Reserve 10-Year-Old Bourbon
Orange slice, for garnish
Combine bourbon, vermouth and Campari in a cocktail shaker. Fill with ice and shake vigorously until outside of shaker is frosty (about 30 seconds). Strain into a chilled rocks glass over large ice cube. Garnish with orange slice.
1 part 1757 Vermouth di Torino Rosso
Build all ingredients in a glass with ice and garnish with an orange slice.
2 oz pisco
1 oz lime
.75 oz passion fruit syrup
.5 oz Campari
Pinch of maldon salt
Combine all ingredients in a shaker tin with ice. Shake and double strain into large coupe. Rub a mint leaf on the rim of coupe and discard. Garnish with rosemary and an edible flower.
1 oz. Campari
3 dashes Orange bitters
Sparkling Yes Way Rosé to top
Olives to garnish
Orange peel for garnish
Fill a rocks glass with ice. Add Campari and fill with sparkling rosé. Top with a few dashes of orange bitters, orange peel and olives on a pick.
1 oz Campari
1 oz Smith & Cross Jamaican rum
1 oz Carpano Antica sweet vermouth
Combine all ingredients in a mixing glass and stir briskly until just cold. Strain into a rocks glass over fresh ice. Garnish with an orange twist, expressed and inserted.
.75 oz Campari
.75 oz Dolin Rouge
.5 oz Plantation Pineapple rum
.5 oz Cruzan Blackstrap rum
Combine ingredients with and stir with ice. Strain into a rocks glass with a large ice cube.
1 oz Pig's Nose Scotch
1 oz Punt e Mes sweet vermouth
1 oz Campari
1 oz Stone Smoked Porter
Stir together the scotch, vermouth and Campari and strain over rocks. Add the smoked porter and stir again to incorporate. Garnish with an orange peel.
2 oz blood orange juice
2 oz Campari
.5 oz rosemary demerara simple syrup*
Mix the blood orange juice, Campari, and rosemary demerara simple syrup into a pot. Heat, bringing to a boil for 5 minutes while stirring constantly. Cool and refrigerate. When ready to serve, pour into champagne flutes and top with sparkling wine.
*Rosemary Demerara Simple Syrup: Pour the .5 gallon water and 1 gallon demerara sugar into a saucepan. Heat the ingredients until dissolved. Stir until the liquid becomes completely clear, then remove from heat source. Add 5 rosemary sprigs into the simple syrup for flavor right as it comes off the burner. Let sit until cool. Remove rosemary sprigs from simple syrup and store for up to 3 weeks.
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In its earliest incarnation, grog was merely a mixture of hot rum and water with an occasional sprinkling of spices. The 18th-century British admiral Edward Vernon, nicknamed Old Grog for the grogram fabric cloak he wore, attempted to prevent scurvy among his men by serving them a pint of rum a day. The dark navy rum had nothing to do with scurvy, but it did have a way of knocking the sailors on their duffle bags. Vernon then issued the infamous Captain’s Order Number 349, stating that all rum should be mixed with water, a dash of brown sugar, and lime to make it more palatable. In their displeasure, the sailors christened the weakened beverage after the admiral.
Grog has undergone many refinements over the years and is now served comfortingly warm or refreshingly cool. The original rum used in grog did not become available to the public until the 1980s. That it made its way to the liquor store shelves was more than coincidental or generous on the part of the manufacturer—the British navy phased out the daily ration of rum in the late 1970s. The rum is now sold under the label Pusser’s Navy Rum—pusser being slang for the purser who distributed it. The phrase grog blossoms is a reference to the broken blood vessels in the nose caused by drinking too much.
For more warming spirits, see our hot toddy recipe. And for another piratical potion, get our Barbarossa Punch recipe.
This recipe was featured as part of our Drinks Around the World New Year’s Eve article.