With Valentine’s Day coming up, I thought a red cocktail was in order. And so, I mixed up a Bubbly Blood Orange Campari Cocktail. The nice coincidence is that it’s Progressive Eats time again and our theme this month is “All Things Citrus.” Needless to say, a blood orange-based cocktail fits right into that theme.
I’ve been a Campari fan for years, attracted by its unique taste. (I wasn’t at all surprised to learn that the recipe is proprietary.) At once bitter, yet sweet, with an herbal quality that is tough to describe, Campari (straight or on the rocks) became my “go to” aperitif in law school. More recently, I discovered the Negroni, a Campari-based cocktail.
Now, I’ve taken my Campari fixation in a slightly new direction. Pairing it with blood orange juice and Prosecco, a sparkling white Italian wine, I got Bubbly Blood Orange Campari Cocktail. With a sprig of mint, the juice from a blood orange, and the bubbles from the slightly sweet Prosecco, it’s refreshing without being sweet. That’s my idea of a perfect alternative to a brunch mimosa as well as a great before dinner cocktail.
Speaking of blood oranges, if you haven’t tried them, you really should. 
What’s the difference between blood oranges and “regular” oranges?
- First of all, they have an incredibly dark and dramatic appearance when you cut them open.
- Second, blood oranges are less acidic compared to other oranges. They can also be sweeter than regular oranges, though not always.
- Third, blood oranges have a “je ne sais qua” taste. It’s unique and you’ll just have to decide for yourself how to describe it.
If you’re a glutton for food facts, check out this post on what blood oranges are and how to use them.
In creating this cocktail, I found two versions that inspired me. One is from Laylita, who uses more Prosecco than I do, and the other from Bobby Flay, who makes his by the pitcher.
This recipe calls for ounces of juice, Campari, and Prosecco. If you use a shot glass, as I did, just keep in mind that shot glasses vary in size. They are typically between 1 and 2 ounces. Mine is a small (1 ounce) one, so it’s perfect for making this single serving cocktail. If I were making a pitcher, or even a couple of glasses of Bubbly Blood Orange Campari Cocktail, I would definitely use a measuring cup.
Bubbly Blood Orange Campari Cocktail
A refreshing cocktail made with Campari, blood orange juice, Prosecco, and a sprig of mint. Perfect for a brunch drink or a before dinner cocktail.
Ingredients
- 1 ounce Campari
- 2 ounces blood orange juice About 3/4 of a blood orange, leaving a quarter for a garnishing slice and a bit to eat.
- 2 - 2 1/2 ounces Prosecco
- 1 sprig mint
- 1 half-moon slice blood orange (optional)
Instructions
-
Pour into a tall (champagne flute or similar) glass, the Campari, blood orange juice and Prosecco.
-
Slightly bruise the mint leaves to release their flavor by rubbing them gently between your fingers. Garnish with the mint and (optional) blood orange slice.
Recipe Notes
You can use champagne or Cava as an alternative to Prosecco. If you do, be aware that they tend to be drier/less sweet than Prosecco, which will slightly alter the taste of the cocktail.
Progressive Eats Citrus Menu
Drinks
- Bubbly Blood Orange Campari Cocktail from Mother Would Know
Appetizers
- Muhammara with Blood Orange from Pastry Chef Online
Bread
- Orange and Anise Scented Challah from OMG! Yummy
Main Course
- Chicken Milanese with Citrus Salsa from Healthy Delicious
Veggies/Side Dishes
- Citrus Salad with Honey-Tarragon Vinaigrette from All Roads Lead to the Kitchen
- Lemon Rice – South Indian Rice With Lemon from SpiceRoots
Desserts
- Blood Orange Upside Down Cake from Creative Culinary
- Chocolate Hazelnut Orange Cake from Food Hunters Guide
- Meyer Lemon Mousse from The Redhead Baker
- Raspberry Topped Lemon Souffles from That Skinny Chick Can Bake
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
The Food Hunter says
I love Campari cocktails! I’ll be making this one soon!
Laura says
Theresa, Hope you love it – Campari is really amazing and I think this cocktail does it justice.
Ansh says
I totally adore anything blood orange. We get them only for a short time in Colorado. I can drink this coctail by the gallons though. Prosecco does that to me 😀
Laura says
Ansh, Haha – I’ll buy a case of Prosecco when you come. And if I have to look worldwide for blood oranges, so be it.
Liz says
Gorgeous cocktail! Between the blood orange juice and the Campari, the color can’t be beat!!!
Laura says
Nothing like deep red to send me to drink:)
Ansh says
I can drink this by the gallons. such a pretty looking cocktail with a bonus of blood orange flavor.
Jenni says
What a gorgeous drink, Laura! Definitely brings some sunshine into a chilly January!
Laura says
Thanks Jenni. I do need sunshine and if I have to get it in a glass with bubbles, I’m ok with that.
susan | the wimpy vegetarian says
Campari cocktail is one of my favorites! I love this twist on it!
Laura says
Thanks Susan. I’ll drink Campari any which way – but this one really made it special.
Beth (OMG! Yummy) says
I love that you made it single serving – sometimes I am the only one who wants a cocktail :-). Blood oranges are so stunning. I am also intrigued by the Cava Cavas. Oh the color when you cut them open! This is a great variation – love the mint as well.
Laura says
Beth, So you and I are in the same boat – each time I decide I want a cocktail, it turns out that I’m the only one who wants whatever it is I have a hankering for. The single serving recipes have solved my dilemma and I’m glad they work for you too. I do love the color of blood oranges – and the flavor too!
Heather | All Roads Lead to the Kitchen says
This sounds like a lovely cocktail (I don’t think I’ve ever tried Campari). Love the color!
Laura says
Thanks Heather. I think you’ll love Campari if you’re adventurous with flavors. I find it addictive:)
Ashley @ Big Flavors from a Tiny Kitchen says
My husband loves Campari, and I love Prosecco. This looks like it’d be a hit with both of us!
Laura says
Ashley, You’re a perfectly matched couple when it comes to this drink and I’d say that he’s a lucky guy to have found you:)
Lisa @ Panning The Globe says
Is it happy hour yet? This is exactly what I want right now. Looks so delicious Laura. I love blood oranges and Campari. I’m looking forward to trying this combo.
Laura says
If you want it to be happy hour time, Lisa, then it is:) Hope you love this combo. It will lift your spirits for sure.
Deanna says
This sounds amazing!!!!!!!!
Karen says
Totally love Campari! I need to find some blood oranges and make this!
Laura says
So glad you’re on Team Campari with me:)
Barbara | Creative Culinary says
How did I miss this last month? Maybe Mother Would Know? 🙂
Anyway I did and am glad I stopped by now; I LOVE LOVE LOVE blood oranges…which of course is why their supply is so short lived I suppose.
I have to admit, Campari can be a bit stringent for me; I can only imagine that the juice and Prosecco would soften that perfectly. Just gorgeous Laura.
Laura says
Barb, I love blood oranges too. I’ll admit that I don’t find Campari too bitter but I can imagine that some (including you) don’t drink it straight. You’re right that with the juice and Prosecco, it’s much milder. So glad you stopped by – better late than never:)