Bitter and Bruised

I have recently rediscovered bitters in a good way and am amazed at what this little bottle of highly concentrated extracts can do for a Gin and Tonic cocktail. Adding a few dashes is enough to bring the botanicals forward and add extra depth and character to your glass. Campari + Rosemary simple syrup is the perfect combo to dial up the herbal citrusy flavour and awaken your senses. It will be love at first sip for sure.

Never shake a gin and tonic. Mix it lovingly in a glass with a spoon to keep the more subtle top note aromas of pine fruit and florals in your drink. A classic mixer for this Boozy Bitter Bomb is tonic water and I like to use Capi Tonic. With its slightly bitter quinine and citrus flavour plus the fact it comes in 750 ml bottles makes it a winner for me because I can easily make more drinks.

Campari’s brilliant red colour and slightly bitter flavour is the base for several classic cocktails including the Negroni. When it comes to garnishes rosemary is a front runner along with lemon or orange peel in classic gin cocktails. Today you will work out any angst by bruising some rosemary leaves to release more of its heady aroma. So here is my recipe for a multicultural sip where Italian Campari meets British Gin and Tonic


  • 45 ml Gin
  • 30 ml Campari
  • 15 ml Rosemary simple syrup
  • 120-150 ml Capi Tonic Water (adjust according to taste)
  • 1 sprig fresh rosemary


  • combine liquid ingredients gin over ice in a cocktail shaker and stir until cold
  • pour mixture into a highball glass over ice and top off with tonic water
  • use the back of a knife or muddler to gently bruise the leaves of the rosemary to release its aroma and place the sprig into the glass.


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