An adventurous vin brulé for those who like a bit of spice because this cocktail uses one whole red pepper. Initially, I thought the slightly bitter taste might put some people off, so I tried it with Aperol but that just doesn't work. Anyway, the red color of Campari is very festive and for those who find Campari too bitter, just add a bit more orange syrup. You can use a Jalapeno pepper if you can't get your hands on peperoncino (calabrese), however in my experience tourists seem to love taking them home from the South of Italy as souvenirs. If you cannot buy orange syrup ready made, just take two cups of orange juice and 1/3 cup of sugar and boil for about 15 minutes.
Time: 15 mins
Nutrition: 59 kcal
Hot & Spicy Campari Cocktail (Vin Brulé)
5 of 5 (1 Vote)
- Written by: Elisabeth Bertrand
- peel of ¼ organic orange
- a bottle of dry aromatic dry white wine (e.g. a Chardonnay)
- 500 ml clear apple juice
- 250 ml Campari
- 3-4 tbsp orange syrup
- 1 whole red peperoncino (fresh or dried) and a few for garnish
- cinnamon sticks (optional)
- Simply combine all the liquid ingredients in a pan. Add a piece of orange peel.
- Cut the pepper open along the side length wise and add it to the liquid ingredients.
- Warm on a low flame and simmer for about 10 minutes to allow the liquids to absorb the spice. Avoid letting it come to a boil.
- Remove the pepper and orange peel.
- Serve in glasses, garnish with a whole pepper and if you like a stick of cinnamon.