Award season is in full swing, and it is hands down one of my favorite times of the year! One of the things I look forward to most is sitting on my couch with friends with a cocktail in hand watching the shows and all the glamorous stars that grace the screen. Not to mention, the Oscars are rapidly approaching so these last few weeks I have been in total “movie on the screen, remote in one hand, and cocktail in the other” mode… and yes, that’s a thing!
I don’t know about you, but I am always on the search for a great cocktail. Especially one that’s yummy and fabulous enough to enjoy in my own home. One thing I’ve found? A fabulous Campari cocktail never disappoints.
Coincidentally, actress Zoe Saldana and I share that same feeling (that I am quite excited about!!).
Zoe Saldana stars in Campari’s latest launch, The Legend of Red Hand. The film is the second installation of Campari Red Diaries and follows Zoe’s character, Mia Parc, in her pursuit of the perfect Campari cocktail made by the elusive “Red Hand” character.
The Legend of Red Hand was directed by Stefano Sollima, regarded for his work in Italy on Gomorrah and the upcoming movie, Soldado.
Can you imagine Zoe Saldana on a mission to find that perfect cocktail? I can’t be the only one who has that same goal!
What better way to check out this enchanting film than to watch it with your closest friends enjoying your own Campari cocktail? Such an occasion calls for a The Legend of Red Hand Viewing Party!!!
Wondering what cocktail recipe to concoct that will qualify as the perfect cocktail? Well… look no further! Leo Robitschek created the Jitney Negroni for Campari Red Diaries (PS – it’s available at NoMad Hotel Los Angeles for all my LA friends!) and it is the perfect fit for watching Zoe’s film!
It’s a sultry mixture of smooth Campari and with smoky, potent notes that will leave you craving the next sip with your eyes locked on the screen as Zoe Saldana is on her mission!
Created by Leo Robitschek for Campari Red Diaries and available at NoMad Hotel Los Angeles
¾ oz. Campari
¾ oz. Sombra Mezcal
½ oz. Cinzano Extra Dry Vermouth infused with Coffee*
½ oz. Cinzano Bianco Vermouth
2 dashes of Absinthe
*Coffee-infused Vermouth: Macerate 5 oz. of coarsely ground coffee in 750 ml of Vermouth for 10 minutes. Strain and refrigerate.
Combine all the ingredients in a mixing glass, add ice, stir and strain into a rocks glass with a large ice cube. Garnish with a grapefruit twist.