Enzoni
Gin, Campari and lemon muddled with green grapes. A modern classic by Vincenzo Errico.
Muddled · Rocks glass · Medium · about 3 minutes · about 18% ABV
Ingredients
- 30 ml Gin
- 30 ml Campari
- 20 ml Fresh lemon juice
- 15 ml Sugar syrup
- 5 Green grapes
- Grapes (garnish)
Method
- Add 5 green grapes
- Muddle gently
- Add ice
- Pour 30 ml gin into the glass
- Pour 30 ml Campari into the glass
- Add 20 ml fresh lemon juice
- Pour 15 ml sugar syrup into the glass
- Churn
- Garnish
Tip
Muddle the grapes well to release all the juice.
About the Enzoni
Created by Vincenzo Errico in the early 2000s at Milk & Honey in New York. It is a cross between a Negroni and a gin sour with grapes.
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Enzoni FAQ
What's in an Enzoni?
30 ml gin, 30 ml campari, 20 ml fresh lemon juice, 15 ml sugar syrup, 5 green grapes, garnished with grapes.
How strong is an Enzoni?
About 18% ABV once mixed with ice, which is 1.5 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir an Enzoni?
Neither. Muddle the fresh ingredients in the glass, add crushed ice and churn with a spoon.
What glass do you serve an Enzoni in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
