More than two decades after its creation, the cocktail is finally getting the attention it deserves. (via punch_drink)
that would become one of contemporary cocktail culture’s earliest champions of bittersweet flavors. “When I made the Enzoni, it was a bit ahead of its time,” says Errico, whose goal was to subtly introduce Campari—at the time, considered “an unusual ingredient for the British palate”—to guests at the bar.
That’s where the grapes come in. Beyond their acidity, grapes add subtle sweetness and tannins, which, when paired with lemon juice, create what Errico likens to a grapefruit-like flavor, a natural complement to Campari’s citrus notes.
“The original Enzoni actually had red currants in it as well,” notes Errico. “But when I presented the drink to Sasha, he was like, ‘What are you doing with red currants? They don’t really give off any flavor.’ And so I dropped the red currants from the recipe and the cocktail only used grapes from then on.”While the Enzoni was known among London’s craft cocktail bartenders in the early aughts, it would take almost two decades to truly catch on.
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