Cold in the Shadows

Pamela Wiznitzer, Seamstress | New York City

An ode to Northern California, the Cold in the Shadows hints at San Francisco’s chilly umbra, even in the warmest of months. Each ingredient is connected to the region—the IPA from the Anderson Valley, Campari, whose headquarters are housed in San Francisco, and St. George from Alameda—and blended together in what drinks like a bitter shandy.

Reprinted with permission from Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipesby Talia Baiocchi and Leslie Pariseau, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.


Serving: 1

  • 1 ounce Campari
  • 1/2 ounce raspberry liqueur, preferably St. George
  • 1/2 ounce honey syrup (see Editor's Note)
  • 1 ounce fresh lime juice
  • 1 1/2 ounces Anderson Valley IPA

Garnish: lime wheel and orange wheel

  1. Combine the Campari, raspberry liqueur, honey syrup and lime juice in a shaker.
  2. Shake quickly with a couple of ice cubes, then add the IPA.
  3. Strain into a highball glass over crushed ice and garnish.
Editor's Note

Honey Syrup:
1 cup honey
1/2 cup water

Combine the honey and water in a saucepan over very low heat. Stir until the honey is dissolved. Remove from the heat and let sit for at least 30 minutes. Bottle and store in the refrigerator for up to one month.