Cocktails have gone crazy. Sure, you can still order a Margarita or a Vodka Tonic, but lately it seems cocktails have turned into minimeals, with five or six ingredients that require a culinary degree to pull off.That’s why I decided to go old school this summer and sip Campari and soda.

Ifyou’ve never tried this anise-infused cocktail, you simply must try it. Made in Italy, it infuses the Italian liqueur Campari (a bright red anise-andcitrus-flavored spirit created in Novara, Italy, in 1860) with club soda and atwist of lemon on the rocks. It’s effortless and refreshing, what I consider the little black dress of cocktails. Every bar has Campari and you can sip one or four without getting too sauced. Which, on a hot summer’s day, is my idea of the perfect cocktail. (And it must be appealing if Campari is celebrating its 150th anniversary this year.) In Northern Italy Campari is mixed with white wine and served as an aperitivo (before dinner), while some American bartenders add orange juice to offset the slightly bitter taste of Campari. However you prefer it, this is a cocktail recipe to keep close at hand.


  • 1 ounce Campari
  • 2 ounces club soda
  • Lemon wedge, for garnish
  1. Pour Campari over ice in a highballglass. Add club soda and garnish with a lemon slice.

Serves 1