Inside our He Said/She Said cocktail is the biggest decision you’ll make all night. These red and blue cocktails share the same base and differ by just one ingredient, and that one ingredient ends up making a huge difference.
We first created this drink for the 2024 presidential debates, and it has earned a permanent spot on our election night menu. With the midterms on Tuesday, November 3, 2026, it’s back for watch parties, results nights, and any evening when the television is louder than the conversation. Before you mix, double-check your polling place and hours at vote.gov. Then pour, settle in, and pick your color.
At the end of the day, both start from the same boozy foundation, a reminder that no matter which cocktail you choose (or which candidate you vote for), we’re all the same inside, just human beings trying to make it through this outrageous thing called life.
What Makes the Red Version Different From the Blue?
The red version is hard hitting with the standout, bittersweet addition of Campari. It’s just what you need after what feels like a never-ending, doom-filled debate night.
Campari is a bitter Italian aperitivo created by Gaspare Campari in Novara in 1860. Its recipe is famously secret, but you’ll taste bitter orange peel, herbs, and a hint of cherry. Three-quarters of an ounce gives the He Said a deep ruby color and a dry, grown-up finish that drinks a lot like a fizzy, lighter cousin of the Negroni.
The blue version of this cocktail uses citrusy blue curaçao to create an opposing flavor-profile. It’s vibrant but still keeps the alcohol content at just the level you want to get through countless debate interruptions.
Blue curaçao is an orange liqueur flavored with the dried peel of the laraha, a bitter citrus that grows on the Caribbean island of Curaçao. The blue is simply added color, but the flavor is bright, sweet, and orange-forward. In the She Said, it plays off the lemon and triple sec for a drink that tastes like a sunnier, sparkling sour.
The shared base keeps everything in balance. Vodka stays neutral so the liqueur can lead, triple sec reinforces the orange notes, fresh lemon adds snap, and a splash of simple syrup rounds out the edges. A seltzer topper stretches the drink into a highball you can sip slowly as returns come in.
Can I Use Aperol Instead of Campari?
Yes. Aperol makes a softer, sweeter, more orange-colored red version with roughly half the alcohol of Campari, so it’s a good pick if your crowd finds Campari too bitter. Because Aperol is sweeter, cut the simple syrup to a barspoon or skip it entirely. You can also swap the base spirit. Gin pairs beautifully with Campari and pushes the red version closer to a Negroni spritz, while blanco tequila gives the blue version a margarita-like twist. If you don’t have blue curaçao, any orange liqueur works for flavor, though you’ll lose the bold blue color.
What Can I Serve With the He Said/She Said?
Bittersweet Campari loves salty, briny food, so put out olives, marinated cheeses, salted pretzels, and kettle chips for the red side of the room. The sweeter blue version pairs well with spicy snacks like chili-dusted popcorn, buffalo chicken dip, or a tray of sliders.
For a full spread that keeps everyone fed until the late races are called, borrow a few cozy ideas from our Thanksgiving finger foods list, most of which can be made ahead and served at room temperature.
Tips for Success
Batch the base before guests arrive. For eight drinks, combine 8 ounces vodka, 2 ounces triple sec, 4 ounces fresh lemon juice, and 2 ounces simple syrup, and refrigerate for up to one day. To serve, shake 2 1/4 ounces of the base with 3/4 ounce Campari or blue curaçao per drink.
Shake with ice. The original recipe calls for a dry shake, but shaking with ice for 10 to 12 seconds chills and dilutes the drink evenly. Strain over fresh ice so the drink doesn’t water down too quickly.
Squeeze lemons the same day. Fresh juice is brighter than bottled and makes the biggest difference in a drink this simple.
Add seltzer last, and keep it cold. Pour it gently down the side of the glass to preserve the bubbles.
Set up a red and blue station. Put out both liqueurs, labeled glasses, and a bowl of lemon wheels and let guests build their own. It’s a fun way to get people talking, and it keeps the host out from behind the bar.
Looking for more ways to celebrate (or commiserate)? Make a batch of our Ballot Box clarified whiskey sour ahead of time, or keep it simple with the forgiving Margin of Error elderflower whiskey highball.
Campari fans should try our Artist in Residence Chocolate Cherry Negroni, and vodka lovers can ease into fall with the Pumpkin Spice Martini.
You’ll find even more inspiration in our full collection of TABLE cocktail recipes.
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He Said/She Said Red or Blue Cocktail
- Total Time: 5 minutes
- Yield: 1 cocktail 1x
- Diet: Vegan
Description
A choose-your-side election night cocktail. One vodka-lemon base becomes bittersweet with Campari or bright and citrusy with blue curaçao.
Ingredients
- 3/4 oz Campari (red version) OR 3/4 oz blue curaçao (blue version)
- 1 oz vodka
- 1/4 oz triple sec
- 1/2 oz fresh lemon juice
- 1/4 oz simple syrup
- Seltzer, to top
- Ice
Instructions
- Add the Campari or blue curaçao, vodka, triple sec, lemon juice, and simple syrup to a cocktail shaker.
- Fill with ice and shake for 10 to 12 seconds, until well chilled.
- Strain into a rocks glass over fresh ice.
- Top with seltzer and stir gently.
- Settle in for the results and enjoy!
Notes
Aperol swap: use 3/4 oz Aperol in place of Campari and reduce or omit the simple syrup.
To batch for eight: 8 oz vodka, 2 oz triple sec, 4 oz lemon juice, 2 oz simple syrup. Shake 2 1/4 oz base with 3/4 oz liqueur per drink.
- Prep Time: 5 minutes
- Category: Cocktail, drink
- Method: Shaken
- Cuisine: American
Nutrition
- Serving Size: 1 cocktail
- Calories: 180
About the Recipe Author
Zack Durkin develops cocktail recipes for TABLE Magazine, with a knack for drinks that tell a story. His TABLE creations include the He Said/She Said, the Ballot Box clarified whiskey sour, and the Margin of Error. Find more of his work in TABLE’s cocktail recipes.
About the Photographer
Photographer Dave Bryce has earned a reputation for capturing the beauty and essence of a space. His passionate study of space and light is evident in his work, and fuels the exploration of depth and dimension in his photographs. Dave is also a commercial and editorial food photographer, where his technical mastery and keen sense of partnership with chefs and stylists allow him to create visually appealing and appetizing images for a range of publications and clients.
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