A sprightly, grapefruity number in the manner of a gin sour, and with a dash of Campari to give it an extra grown-up edge
’m a huge fan of Campari, so am always keen to come up with new cocktails in which it can take centre stage, and this zingy little number is now a firm favourite. We also love working with local Cornish producers, and Caspyn’s dry gin is made in West Penwith, on the southern tip of the county.
The harbour
Serves 1
20ml fresh grapefruit juice, plus 1 slice of grapefruit, to garnish
15ml fresh lemon juice
15ml agave syrup
40ml dry gin – we use Caspyn
25ml Campari
Measure the citrus juices, syrup, gin and Campari into a shaker, fill with ice and hard shake for 20 seconds. Strain into a coupe, garnish with a slice of grapefruit and serve.
- William Speed, co-owner, Beach House Falmouth, Cornwall
Source: The Guardian
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