Though I’ve always claimed to hate the heat and love the cold, living somewhere with a barely-real winter and only the tiniest bit of snow has taught me that I just don’t like environmental extremes of any kind.
[referenced url=”https://www.lifehacker.com.au/2019/03/benedictine-and-tequila-are-very-good-together/” thumb=”https://i.kinja-img.com/gawker-media/image/upload/t_ku-large/mk9cqix9af5xmczx0wwi.jpg” title=”Bénédictine And Tequila Are Very Good Together” excerpt=”Though I love introducing you all to new and exciting bottles, my bar cart is rapidly filling up, so I’ve been trying to find new and exciting ways to use up the alcohol I already have. My process for doing so is pretty advanced: I google random combinations of the ethanol I own until I find something that sounds good.”]
What it boils down to, essentially, is that I am a temperamental house plant. I want to feel sun-kissed, but not warmed, and refreshed but not chilled. Basically, I want to model my surroundings after the this Orangina cocktail, which is sort of like an Aperol spritz, only with a lot more gin and Campari instead of Aperol. (Though you could use Aperol if you so desire.)
The Orangina provides gentle carbonation and a low-key creamsicle vibe, while the Campari adds a touch of bitter, and the gin provides gin (the most important component). To make it, you will need:
- 45ml of gin
- 15ml of Campari
- About 60ml of Orangina
Combine gin and Campari in a glass filled with ice and stir to chill. Strain into a champagne flute, top with Orangina, and sip your way to a sunny place.
Comments