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Friday 7 March 2014

The Boy and His Poison: The Tocca Rossa

I've decided to launch a pre-emptive strike against March. It's an unreliable month at best and we all deserve a tipple that can bring a bit of sunshine into our lives regardless of the season, so let me introduce to you the Tocca Rossa.

I would love this drink to be this year's Aperol Spritz, so much so that I will be actively foisting it on my brother as his wedding aperitif later this year. With the elderflower and Campari base perfectly balanced between complex bitterness and sugary earthiness, the delicious assault this one will make on your senses is completed by the bubbly prosecco and fragrant mint garnish.

This one's for you if you're the type of person that delights in your friends being unable to place how you've made 'that amazing cocktail'. Bring on the summer.

You'll need:
  • 50ml Campari
  • 50ml elderflower cordial
  • Prosecco to top up
  • Mint leaves
Make it!:
  • Add the Campari and elderflower to a deep wine glass.
  • Stir until mixed.
  • Top up with Prosecco or Cava as desired.
  • Add a few mint leaves.
  • Add a large ice cube (this ice tray comes recommended).
  • Garnish with mint and wait for the sun to start shining. 


  1. mmm. sounds delish. I'm having to make do with liquidised lime and lemon and mint mixed with grass vodka, gin, sugar syrup and tonic water. It's a hard life!

  2. I'll definitely have to try this, sounds similar to an amazing drink I couldn't get enough of in Germany, except it swapped out the Campari for water!

    1. Was that a cocktail called The Hugo, Jenna? There's a recipe for it one the site somewhere - I drank so much of it in Tyrol (I think that's were it's originally from, but I could be wrong). It's such a lovely drink.


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