Bloodini

Name: Bloodini
Prep time: 5 min
Total time: 5 min
Ingredients: 30 ml Campari; 30 ml Crème de cassis; 30 ml Vodka; 10 ml Supasawa Sour Mixer; plenty ice

Sweet and tangy

The Bloodini is a creation to mark the start of the 2026 relaunch of the Casual Friday Club. It is a Frankenstein of a Negroni, a Teresa, and a Grand Prix cocktail. Spooky and to be feared. The neat thing is the Supasawa Sour Mixer which balances the drink and keeps the drink "bloody clear".

Bar tools & Glassware

1
Mixing / stirring glass
1
Jigger
1
Nick and Nora glass
1
Bar spoon
1
Julep strainer

Ingredients

30 ml
Campari
30 ml
Crème de cassis
30 ml
Vodka flavoured if you must
10 ml
Supasawa Sour Mixer for clear acidity

This is a very strong acid. You can replace it by using powdered citrus and malic acid or simply use twice the amount of lemon juice
plenty
ice for cold-stirring the drink

Before you start

Pre-chill your glass by placing some ice in it
Tip out the ice and meltwater before filling the glass

Steps to make the drink

Add ingredients into a mixing glass feel free to try the taste and add a bit of acidity to your liking
- 30 ml
  Campari
- 30 ml
  Vodka
- 30 ml
  Crème de cassis
- 10 ml
  Supasawa Sour Mixer
Add ice to the mixing glass until it is ⅓ to half filled
Stir the drink for ca. 45-60 seconds until it is very cold
Strain the drink using a julep strainer into the pre-chilled glass

This cocktail is a bit weird: It is simple to make. Just mix the ingredients and stirring. Done. But to tweak the taste to be well-balanced it can be a little bit of a test series depending on the exact ingredients you use. Sweetness and acidity need to come together in this one to be just right. It is a wonderful drink to experiment with.

Acidity and tartness control

The campari or any other bitter comes with a load of sugar, hidden behind the bitter parts. The Crème de cassis brings sweetness and tartness as well. I love to start easy on a drink like this: The Supasawa is essentially a very strong acid (handle with care). Start slow and add 5 ml. Then go up if you have to. The nice thing: It keeps the drink from becoming cloudy like lemon juice would make it. A bottle lasts forever and is totally a recommendation. Alternatively you could get a pack of citric and/or malic acid as powder. once dissolved in the mix it serves the same purpose, only with less liquid involved.