Giro D’Italia

For this summery cocktail, Ciao Vito bartender Christopher Abbott mixes gin with a float of Campari.

By Camas Davis August 17, 2012 Published in the July 2006 issue of Portland Monthly

Recipe Courtesy of Christopher Abbott, bartender at Ciao Vito

For this summery gin cocktail, Ciao Vito bartender Christopher Abbott uses gin such as Boodles or Beefeater. The bartending term “float” simply means that you shouldn’t mix the Campari into the drink; rather, just pour it over the top of the cocktail and let it sink to the bottom of the glass. Abbott suggests serving this concoction with an orange rind that’s set on fire and dropped into it. Our pyromaniac skills weren’t quite up to snuff, so we stuck with a simple, unflamed orange peel as a garnish.

Serves 1


1/2 lime (cut into wedges)
Dash simple syrup
11/2 oz gin
1/2 oz Campari
Dash soda water
Orange peel

(1) In a cocktail shaker or a mixing glass, muddle the lime with the simple syrup.
(2) Add the gin and fill with ice, shake well and strain into a tall, skinny chimney glass filled with ice.
(3) Float the Campari over the top, then add a dash of soda water.
(4) Garnish with an orange peel.

Filed under