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Campari Bottle I’ve done this recipe, by request, a couple times since that evening. For many a heavy confection-laden dessert is not what they have in mind. Just some berries in a glass will do well, thank you. Pair that with a nice porto and the diners and I are happy children.

Combine diced treefruits such as plums, pears, apricots, etc. with

a variety of seasonal berries.

Cover with a mixture of 80% Campari, 20% water.

Let sit for 2+ hours.


Place in individual martini glasses.

Top with plain yoghurt.

Garnish with mint sprigs.

Article written and Recipes created by Chef/Mixologist Stephen Dennison


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