I don’t know what it is about winter, but I am sure to want to make tall frosty drinks when it’s cold out. This is another Imbibe Magazine recipe, it was created at the FIG Restaurant in Charleston, SC.
Every now and again I’ll come across a cocktail that shares a name with another drink; usually they don’t have much in common besides moniker but when I was searching for information about this drink I kept finding another recipe using St. Germain. So there exists the St. Germain signature cocktail The Hummingbird (which I had always thought of as the St. Germain Cocktail) as well as the St. Germain-containing Hummingbird from South Carolina. There are actually many more drinks called Hummingbird but they make me sad so we will not discuss them.
Combine all ingredients in a Collins glass and fill with crushed ice. Swizzle until a thin layer of frost forms outside the glass. Garnish with an orange wheel.
Imbibe calls this “deliciously assertive”, I call it bitter. It’s not bad bitter but it was really strong. I expected the sweet vermouth, St. Germain, and ice to mellow the Campari and gin but it was still really Campari-forward. I think topping-off with soda water would improve it and make it a good drink for porches and hot weather.
Once this bottle of Campari is gone I’m going to get some Tempus Fugit Gran Classico. In case you couldn’t tell just by looking, Campari is artificially colored (formerly colored with cochineal bugs). This is a semi-recent change and there’s debate around the taste of the new formula being/not being different from the bug formula. My interest in switching to Gran Classico is mostly due to its stellar reviews but not having extra color added is a plus.
As you can see I actually did garnish this time! Not with an orange since I never have oranges. The lime’s prettier, anyhow.