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Transylvania Screwdriver 

The Transylvania Screwdriver is a twist on the classic screwdriver, adding a dash of Campari for a bitter, citrusy kick. This refreshing cocktail blends the smoothness of vodka with the tang of orange juice and the bold complexity of Campari, making it a perfect option for those who like a slightly bitter edge to their drinks.

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Transylvania Screwdriver

Transylvania Screwdriver

Prep Time: 4 minutes
3 from 1 vote
Course: Drinks
Cuisine: American
Keyword: Campari, campari cocktails, orange juice,, Vodka, vodka cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz vodka
  • 4 oz orange juice
  • 1 oz Campari
  • Orange slice for garnish,optional

Instructions

  • Fill a highball glass with ice cubes.
  • Pour in the vodka.
  • Add the orange juice and Campari to the glass.
  • Stir gently to combine the ingredients.
  • Garnish with orange wheel.
  • Serve immediately and enjoy!

Notes

Pro Tips
  • For an added garnish, consider an orange twist or a slice of blood orange for a more dramatic presentation.
  • Adjust the amount of Campari based on your preferred bitterness level—add more for a bolder flavor.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Transylvania Screwdriver offers a delightful balance of sweet and bitter, with the orange juice providing a fresh and tangy backdrop to the smooth vodka. The Campari adds a distinctive bitter note that complements the citrus, creating a vibrant and refreshing cocktail that’s perfect for any time of day.

See also  Top 13 Gluten-Free Vodka Brands
Transylvania Screwdriver 
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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