Shake it 'til you make it! The ONE ingredient cocktail - Campari SHAKERATO
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- Опубліковано 29 чер 2024
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Today’s cocktail is the Campari Shakerato! We only need one ingredient to make it, but we’ll go crazy and add some lemon oil on top. This drink's all about the preparation - it must be vigorously shaken! Shaking adds air to the drink, giving it a light texture and softening the bold flavor of Campari. Obviously, this is one for the Campari lovers, but we'll also test the "shakerato" technique with a couple other spirits. No guaranty it'll work, but that's what makes experimenting fun! Cheers, everybody!
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Video/editing/illustrations by Azusa Inaba 🎥 🎨
TIME STAMPS
Intro: 0:00
Catalina Crunch: 0:55
The Shakerato: 2:02
The Recipe: 4:17
Sips: 5:12
Will it Shakerato?: 6:18
Sign off: 7:30
THE CAMPARI SHAKERATO RECIPE: 4:17
2 oz. (60 ml) Campari
Expressed lemon oil
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That Averna Shakerato is my new favorite thing!
Any other tasty shakerato discoveries?
Someone in Chicagoland is trying a Malört Shakerato *as I type this*
What about a bit of gum arabic? Would that keep the foam longer, change the texture?
@@Nickle314 worth trying!
Yeah, you couldn't even talk for a sec!
I just gave a Cynar shakerato a spin and it is really lovely - it adds a nice texture to one of my fav aperitifs and is almost like drinking a sweet cold brew coffee. I think Cynar 70 would be really good for this if I had it on-hand.
I read it as Sharknado, now I really need that drink to exist.
Sounds like something that you'd find on an outback steakhouse menu.....
Don't they make gummy sharks? Make something similar to a hurricane and put those in it.
Lol, I think we all need that drink to exist!!
Lol!
Same! I was like, "it's red colored, that makes sense"
Hey Anders just wanna help clear up something. There’s a misconception that oils contribute to the foam seen on shaken cocktails or the cafe shakerato. Oils do not contribute to foam, they actually inhibit the stability and structure of the foam by themselves . Oils very literally do not make foam. Surfactants make foam. Surfactants are compounds that trap extremely small bubbles of oil and trap them into solution. So when you’re shaking Campari or espresso, the surfactants are working to trap the teeny tiny bubbles of oil that have been broken up by the shaking process. This is a super common misconception and not 100% wrong to say oil makes foam, it’s just like 30% of what makes foam haha. Great video hope this helped clarify things for anyone that may be confused.
Is that you, Heisenberg?
(Great info)
Thank you for your comment! Do you know some common surfactants that might be found in cocktail ingredients? From what I'm reading from a brief bit of search-engining it looks like possibly coconut and palm oil are good natural sources but I was wondering about vermouth as some of the botanicals might have similar properties?
Any info you can give is greatly appreciated, thank you hope you are well :)
@@NeapolitanDynamite99 There are many! Among the most effective would be something like egg whites or propylene glycol (the main ingredient in various cocktail foaming agents like Fee Bro's "Fee Foam". Vermouth does not contribute to foam, as far as I know.
@@GalamatiasOne Many thanks!
@@GalamatiasOne Maybe if the vermouth contains something like marshmallow root?
I am always happy when Az makes it on-camera! She's so cute and so REAL! You two have a great on-camera persona. Thanks for all the knowledge and fun you bring to my cocktail knowledge.
That video was SO WELL PRODUCED and edited, and it was one of the most fun to watch. It was nice seeing Az as a main character! 😊
I just love the way you guys present the drinks and how you are together. It makes watching your videos so much fun! Thank you for your great content!
Greetings from Germany!
I was just thinking the other night of just having some Campari straight because I was craving it, this seems like a much fancier way of enjoying it! Love it!
Hi Anders, I’m always excited when I get the notification for your website!😁 You did an awesome job explaining and presenting the “cocktail” in a beautiful glass and the color is so vibrant-- oh yes it is definitely a “cocktail “. 🌟Your details behind the drink is fantastic!!👌😁👏CHEERS 🍷 & enjoy the weekend!❤️❤️
Cheers! Thanks for being here & happy weekend!
Cynar makes a great shakerato
I bought Amaro Nonino to make the bourbon sweet tea a few weeks ago. Decided to try that when you brought out the Averna. It works pretty well
You both are so wholesome. Love the energy :)
Learning new things everyday here. Thanks Anders & Oz
Whenever I see a Campari forward cocktail I think about Clint Hill. He severed as a secret service agent through five administrations as well as being responsible for Jackie Kennedy’s safety as she traveled around the world. I learned all this on a couple of Mike Rowe podcasts where Clint and Mike talk about he service for our great nation. They struck up a friendship standing in line at a bar when Clint handed the bartender a business card with his drink of choice on it “The Clint”. A Campari forward drink which I implore everyone to look into how to make as well as listening to the podcast which talks about Clint’s service through he career as a secret service agent, it’s fascinating.
"The Clint. 2 shots Campari. 1 shot vodka.
Slice of orange. Soda water. In a tall glass with ice."
TO THE BAR! ➡️🥃
I’ve never heard of this before but I like Campari, so I just made one and it’s delightful! Thanks. 👍🏻
Thanks for this - the one drink I evidently have the ingredients for tonight
I'll definitely need to try this with Averna. A while ago I tried Steve the Bartenders version of the Campari Shakerato which included a bit of saline solution and some orange blossom water, it was lovely.
Great as usual!
I tried my hand at making a Malört shakerato and it didn’t suck! Just bitter and completely one-note, plus it turned pretty cloudy. Maybe I’ll try again in future and add some simple syrup. Cheers!
Thank you for this! I'll be making one (or three) in about 10 minutes from now. Cheers!
How can it be so simple and yet complex. What a fascinating drink.
Bro I fucking love you, thank you for being so consistent with your content you bring me lots of joy 🙏🏽
That first curved cocktail glass is beautiful! Reminds me of a straight sided set my parents had from the 50's.
Oh my gosh - totally cracking up at the intro and all the questions 😂 Top tier!!
I'll be Shakerato-ing my way right into the weekend.. thank you very much!💃
I've tried this with some saline and rose water, it's wonderful.
A Mr. Black Shakerato is delicious! And it does foam up!
In my experience dry shaking after the ice makes a big difference, resulting in even more foam. I love this as a pre-dinner drink.
As does dry shaking before the ice.
Dry shaking at any point is nice and also awesome
Really interesting cocktail (if, as you say, it is one). The real test will be if I can commit the recipe to memory.
Your channel is awesome. Good and useful info, beautiful videos audiovisually, and really, you and your cohort are just delightful to watch as people!
I'm definitely interested in Campari-I've been thinking that my next bottles are going to be the ingredients for Negroni, but I haven't tried Campari at all yet. I'll probably test it out at a bar first in case I don't like it, but if I do I'll definitely try the Shakerato too once I get all the stuff!
Mr Black Shakerato…it’s the stuff dreams are made of! 😊
Gimmicks are the best. Drinks that taste like things that aren’t in the drink, drinks that are all style, gimmicky drinks are so much fun
You guys are too fun. Cheers!🎉🎉
Wow I never would have thought of shaking Campari straight up. I love Campari so I’ll give this a try. Cheers, Anders!
Wow this one was FUN!!!
This is wonderful and such a surprise with how perfect and refreshing this is
This was a cute episode. Keep it up guys :) like the down to earth aspect. Cheers, Anders...
What an outstanding idea! Be lining up my experiments. Btw… love Campari! Sharing with my FT cocktail group. Can’t wait to try later today.
Awesome episode!
I'm trying this this week.
Well, I definitely have all the ingredients for this one 😅
This is very interesting! I will have to try it.
For me, this summer has been the Campari and Lime summer. I know it's certainly not a drink for everyone, but it's a perfect drink for me. And it's a great base to start experimenting with adding a third part. I'm sipping a 1-part Campari, 1-part lime, 1/2 part maraschino right now.
Thank you for this video! I LOVE Campari, and it's quite popular in Japan (I'm half Japanese and have lived there a few times throughout my life). I love drinking it on hot summer days :)
Wow, I didn't know about it. Very excited to make with Campari :D
Love the glass! 😍
"Be happy. For once. In your life."
ngl that cut inexplicably deep.
And now the wait starts until next video. Keep them coming!!
Haha cheers!
Fun! Thanks for the ideas
I just tried the Averna Shakerato. Amazing. Truly. I LOVE this. The Campari Shakerato isn’t half bad either! Great video.
I will absolutely love these gorgeous cocktail!! I am a huge fan of Campari and Averna!! I can't wait to make a couple of these beauties tonight!! I enjoy Suze but I am not sure I'd love it in this form! But hey I might try it shaken too!! Lol!! Fab video!! Have an awesome weekend you two!! Cheers!! :-)
Just tried it with the Cynar 70, excellent.
I tried three types, the Campari one you did, an Amaro Ramazzotti version and a Cunard version the Campari version was the most bold taste, and you definitely need to like Campari to like this. Amaro version had a less bold taste but was similar. The Cunard was a different taste, but had the bitterness also. None of these would be my first choice, but they were worth trying.
A super-extra dry gin shakerato, is where you only glance at the bottle of vermouth as make your martini, but decline to even touch the bottle (much less add any,) just as Hawkeye liked it.
As a dedicated fan of Campari I had to make this drink. It is such a quirky and refreshing drink! Such a treat.
I've only ever had them as family snacks, but that coupette serve is pretty cute.
Gonna try the Campari and Averna Shakerato tonight! Pretty neat. Didn’t know this was even a thing.
I make my Negroni by the shakerato method. I add Campari, vermouth, gin to the shaker and shake the heck out of it to a count of sixty. It comes out with that nice layer of foam and I pour it into a chilled in the freezer glass. Wonderful. So Negronerato!
Finally one can make easily. 👍
YESS!!! wow that Averna Shakerato really is amazing had to make one right away and it really surprised me how nice it is Cheers! Going to try Fernet Branca next
did you tried it? im curioussss
@@federicon.5085 I did and it was not as big a hit as i was thinking when i got the idea, it seems like the higher sweetness of the Averna works better
@@DClaville ohh, thanks!!
Great video. I am in NOLA at the moment but plan on shakeratoing most of my liquor cabinet when
I get back! And more Az in the vids too!
I saw a video earlier this week about using a milk frother in tequila to smooth it out. I was skeptical that aerating a single ingredient would do anything but now I'm starting to believe it.
This looks absolutely delicious but right now I just can't shake the thought of having a Angostura Bitters Shakerato!
that's a sick idea!! I think I'm gonna try a Peychaud's Bitters Shakerato
ShAngoRato!
Want!
oh man great idea.....
I love Suze! I don't know if it works in a Shakerato, but a little bit in a Whiskey Sour or a Singapore Sling works pretty well for me.
That is exactly how I store ice.
I can see how the discussions of “shaking vs. stirring” and “the reason for ice” would lead to this.
Huge fan of the smooth elevator jazz at the end. Love it
We have Cacao Nib infused Campari and let me tell you this is great for it
Amaro for the win.. an underappeiciated cocktail!
I just watched this, the Brandy Crusta, and the "How I Make a Sidecar" videos in that order. What a wonderful shake compilation!
Hey Anders! We just tried the shakerato with amaro tonight and it turned out delish and wanted to share! We used Cinpatrazo, made in Chicago! 👍😁
Al tho u probably wont see this comment ty for helping learn more about the bar and made me fall in love with bartending. Thanks to you soon ill be attending alchemy and mixology classes. Already build up decent experience in some bars in Limassol. Thank you once again for those amazing videos
Just had one, delicious
I've seen the recipe made with a couple of drops of saline solution maybe added to tone down Campari's bitterness. I like the idea to add something else (any Amaro or herbal liqueur), too. Cheers!
I almost did not watch this video. But I’m glad I did!
That girl is on fire. Like the science, the fun. Very entertaining and informative.
I want to shakerato everything now.
Thanks for inspiration; must try out Shakerato Cynar
Hey! You got the same ice containers I do! Neat!
Me too! 😊
I have used this technique with several amari - and by far the best was Braulio. It had a lovely foamy head that lasted for at least 5 minutes and was an excellent after dinner drink. I will try adding the lemon oils this evening. Thank you, as always, for great content.
Sounds like I need to grab some Braulio. Cheers and happy weekend!
@@AndersErickson Came here to offer a +1 on the Braulio Shakerato. The head last for a impressively long time, and the rebalancing of flavors is compelling. Also, try adding a tiny pinch of kosher salt or a little saline before shaking. Great video!
Did you try Sfumato? I’m excited to see how that does.
Combining Braulio, Sfumato, Lime and Gum Syrup makes the wonderful Amaro Daiquiri from Billy Sunday‘s. It’s highly recommended.
Lol. I came here to say the same thing: Braulio Shakerato. I’ve tried a few darker amari and it’s amazing!
As a Midwestern fella, I really appreciate hearing a Midwest accent in my online media every now and then. Tells your folks I says hi!
Love them. A pinch of salt is good too
Fantastic thumbnail today, really captured some essence of Anders.
You guys are so fun. Thanks for the inspirational content Anders/Az! It's so cool that you guys are up on the north side of Chicago; I'm just a couple blocks farther north on Argyle! Would you ever put on any in-person courses/classes/demos?
That glass is beautiful. Where does one find such a piece?
Serving booze “up” is one of my favorite ways to drink, especially if I’m out with friends. Two shots of whiskey served “up” in three glasses is an awesome way to do shots of whiskey if you want to stretch the night out a bit.
Can't wait to try it :-)
This is super interesting! Considering the oils and strong flavors in campari make this work, I wonder if Absinthe would have a similar effect, considering it's pretty much made to be diluted and also has some pretty strong flavors.
I like an Amaro shakerato with a pinch of sea salt before the shakeratoing.
I think this is kind of it's own thing. Like how a spirit by itself may be ordered "neat" or "over ice", an amaro could be ordered "simply shaken". It's such a simple way to open up the flavors of campari, I feel I should have thought of this on my own.
Kudos guys, you've managed to keep your channel as good and entertaining as possible even when you only use Campari in a recipe.
Hi Anders, what a beautiful posting.
This will give me an alternative to a B52 shot when my wife is out for a short while. I will shakarado Campari, Averna, Fernet Brance, Branca Menta etc, etc.
Wonderful to have new concepts!
Nick from York
Sounds good! I think I’ll try it.
I think I might also try a shakerato with Mr Black coffee liqueur…mmm!
Wow, that is some greasy smooth jazz coming through at the end
I love the tiny glasses used in the second half of the vid! Is there a link?
I was 30 seconds in and thought to myself “I’m going to try this with Averna…” You beat me to it!
Great ideas. I wonder how Branca Menta or Fernet Branch would taste. I definitely will do the Averna Shakerato tomorrow.
I make cold brew using Jeff Morgenthaler’s 2:1 water:coffee ratio that he devised for espresso martinis but it’s great on its own shaken with ice.
Never heard of this. Sounds awesome, but I'll have to wait till tomorrow after my double aviation 😬.
A variation I love on this is a "Ferrari": half Campari, half Fernet! Prepared the same way. A little more bitter (with some of the menthol taste from the Fernet), but so lovely when chilled & shaken. Highly recommend!
I came here to also say Ferrari shakerao.
ciao Anders, grazie mi piace molto!!!
OMG!! Campari as a Shakerato is AMAZING!!! Can I have another????!!!!
I think I'm going to have to try this with my bottle of Strega, a new purchase, which you should find a way to feature on your channel! Off to go shake one up.
Anders, reporting back. No foam on the Strega, but it really opened up and became sippable and lovely on its own. Next I think I'll try Fernet Branca with this technique.