The Campari version of the Argonaut cocktail is a refreshing, citrusy highball created in 2010 by bartender Marco Dionysos to celebrate Campari’s 150th anniversary. It blends the bittersweet Italian aperitif with pisco (a South American grape brandy), evoking the adventurous spirit of the mythical Argonauts while playing on tropical and punch-like flavours.
Ingredients (for one drink)
- 1 oz Campari
- 1 oz pisco
- Âľ oz pineapple gomme syrup (or rich pineapple syrup)
- ½ oz fresh lemon juice
- ½ oz fresh orange juice
- 2 dashes orange bitters
Instructions
- Add all ingredients to a cocktail shaker with ice.
- Shake vigorously until well-chilled.
- Strain into a highball glass filled with fresh ice.
- Garnish with an orange twist.
Flavour Profile & Notes
This drink has a vibrant reddish-pink hue from the Campari. The pineapple syrup provides tropical sweetness that balances Campari’s bold bitterness, while pisco adds a floral, grapey backbone. Lemon and orange juices bring bright acidity, and the orange bitters tie everything together with aromatic depth. It’s often described as a modern twist on a Pisco Punch, making it lighter and more aperitivo-style—perfect for warm evenings or as a transition from day to night.
Substitutions
- If you don’t have pineapple gomme syrup, use a rich 2:1 simple syrup infused with pineapple (or store-bought pineapple syrup).
- Any quality pisco works; most bartenders use a Peruvian variety like PiscoLogĂa.
- For a less bitter version, some experiment with half Campari and half Aperol.
This Campari-forward Argonaut is distinct from the rye-and-Greek-wine or tiki-yogurt versions you might have seen. It’s relatively easy to make at home if you have Campari and pisco on hand.
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