Ingredients (4)
- 1 1/2 ounces rye whiskey
- 3/4 ounce Campari
- 3/4 ounce dry vermouth
- 1 lemon twist
Nutritional Information
- Calories174
- Fat0.01g
- Saturated fat0.0g
- Trans fat
- Carbs0.94g
- Fiber0.21g
- Sugar0.29g
- Protein0.04g
- Cholesterol
- Sodium1.4mg
- Nutritional Analysis per serving (1 servings) Powered by
Tip
When Is New Year's Eve?
New Year's Eve is on Dec. 31. This year, New Year's Eve falls on a Sunday.
Read More
1 of 5
Next: What Is New Year's Eve?
Tip
What Is New Year's Eve?
New Year's Eve is the last day of the year on the Gregorian calendar.
Read More
2 of 5
Next: How to Celebrate New Year's Eve
Tip
How to Celebrate New Year's Eve
New Year's Eve is typically celebrated with a party that culminates in a countdown. Many people drink champagne, dance, enjoy music, and light fireworks. Various "good luck foods" like black-eyed peas and grapes are also served to ring in the new year. In the U.S., the old Scottish song "Auld Lang Syne" is sung as partygoers exchange hugs and kisses at midnight.
Read More
3 of 5
Next: Who Celebrates New Year's Eve?
Tip
Who Celebrates New Year's Eve?
Anyone can celebrate New Year's Eve if they follow the Gregorian calendar.
Read More
4 of 5
Next: Why Do We Celebrate New Year's Eve on Dec. 31?
Tip
Why Do We Celebrate New Year's Eve on Dec. 31?
Dec. 31 is the last day of the Gregorian calendar. It precedes Jan. 1, the first day of a new year (New Year's Day).
Read More
5 of 5
Next: When Is New Year's Eve?
John Gertsen, bar manager of Drink in Boston, gave us the recipe for this classic cocktail in which vermouth helps balance out dry Campari and assertive rye.
This recipe was featured as part of our New Year’s Eve Speakeasy Party.
Instructions
Fill a mixing glass halfway with ice. Add whiskey, Campari, and vermouth and stir until well chilled, about 20 seconds. Strain into a cocktail glass, squeeze lemon twist over drink, and discard lemon.
Recommended from Chowhound
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
