Run the Julius

Annie Williams Pierce, Law Bird | Columbus, OH

photo: Lizzie Munro
Campari Ramos Gin Fizz Recipe

Run the Julius is what we’ve all been waiting for: a Campari Ramos. To the expected cream and Campari base, Annie Williams Pierce adds a hint of tropical fruit by way of banana liqueur while a small measure of Montenegro adds a subtle herbaceous quality as acid-adjusted orange juice lends a welcome citrus tang.

Ingredients

Serving: 1

  • 1 ounce Campari
  • 1 ounce Campari
  • 1/2 ounce Amaro Montenegro
  • 1/2 ounce Amaro Montenegro
  • 1/2 ounce banana liqueur, preferably Giffard Banane du Brésil
  • 1/2 ounce banana liqueur, preferably Giffard Banane du Brésil
  • 3/4 ounce acid-adjusted orange juice (see Editor's Note)
  • 3/4 ounce acid-adjusted orange juice (see Editor's Note)
  • 1/2 ounce orange cordial (see Editor's Note)
  • 1/2 ounce orange cordial (see Editor's Note)
  • 1 egg white
  • 1 egg white
  • 1 ounce heavy whipping cream
  • 1 ounce heavy whipping cream
  • 1 1/2 ounces Topo Chico
  • 1 1/2 ounces Topo Chico

Directions
  1. Add all ingredients except cream and Topo Chico to a cocktail tin and shake vigorously to integrate.
  2. Add the cream and two ice cubes to the cocktail tin and shake until the ice has completely incorporated.
  3. Double strain into a short, 8-ounce juice glass and let sit for 30 seconds.
  4. Slowly pour the Topo Chico or other sparkling water into the glass to create that perfect frothy pillow.
Editor's Note

Acid-Adjusted Orange Juice:
1 liter orange juice
20 grams malic acid
32 grams citric acid

Orange Cordial
7 parts strained orange juice
3 parts water
sugar

Combine the orange juice and water and then, in equal measure by volume, add white sugar and stir until dissolved.

Tagged: Ramos Gin Fizz

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