Friday, August 10, 2012

cocktail hour: grapefruit negroni

During my university years, I studied in Florence. Obviously, I fell in love with all things Italian.

Campari doesn't make many cocktail lists around Seattle. Now and then it pops its bitter, pink head up to make a cameo, but its marked bitterness is definitely an acquired taste. In the grapefruit negroni, my favorite citrus rounds out the distinctive Campari flavor.

Grapefruit Negroni:

  • 1/4 large red grapefruit 
  • 1 1/2 ounces gin
  • 3/4 ounce sweet red vermouth
  • 1/2 ounce Campari

Squeeze the grapefruit juice into a cocktail shaker filled with ice. Add the gin, vermouth, and Campari. Shake. Shake. Shake some more. Strain the liquid into a coupe. Imagine yourself on a piazza gazing at the Duomo, sip, repeat.

I love this with an easy hummus (sub in white beans and rosemary for a more Italian flavor).

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