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St. Agrestis · Cocktail library

Left Hand

A stirred bourbon, Campari and red vermouth cocktail with chocolate bitters, served up.

Go to the recipe ↓

The Left Hand is Wild Turkey 101 bourbon, Campari and red vermouth in a 2:1:1 ratio, seasoned with chocolate bitters, stirred, and served up with a brandied cherry. Campari Academy credits it to bartender Sam Ross. The two Campari-published specs below share that build and differ in two places: the bitters (2 dashes versus 3) and the named vermouth (Vermouth Del Professore in the Negroni Campari method, 1757 Vermouth di Torino Rosso at Campari Academy). The metric and ounce versions keep the same ratio, but 45 ml and 1.5 oz are not exactly the same volume.

Recipe 1 · Campari

Negroni Campari: metric, 2 dashes

Contains alcohol

Ingredients

Original recipe quantities.

See the proportions

Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.

Wild Turkey 101 Bourbon
50%
Campari
25%
Red Vermouth
25%

Method as published

  1. Chill a coupe in advance, in the freezer if you can.
  2. Fill a mixing glass with ice and add the Wild Turkey 101 bourbon, Campari, red vermouth and chocolate bitters.
  3. Stir until the drink is well chilled and properly diluted.
  4. Strain into the chilled coupe and serve right away, with no ice in the glass.

Garnish Brandied cherry

  • The bitters line was captured as "2 dashes Ml"; the source's unit table repeats "2 dashes" in every unit column, so the quantity is 2 dashes, not millilitres.
  • The ingredient list says red vermouth; the method names Vermouth Del Professore.

Recipe source: Campari ↗

Recipe 2 · Campari Academy

Campari Academy: ounces, 3 dashes

Contains alcohol

Ingredients

Original recipe quantities.

See the proportions

Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.

Wild Turkey 101 Bourbon
50%
Campari
25%
1757 Vermouth di Torino Rosso
25%

Method as published

  1. Add the bourbon, Campari, 1757 Vermouth di Torino Rosso and chocolate bitters to a mixing glass with ice.
  2. Stir until well chilled.
  3. Strain into a chilled coupe.

Garnish Brandied cherry

  • The source abbreviates the bitters as "3 d", read here as 3 dashes.

Recipe source: Campari Academy ↗