For the home bartender, adding fruit juice to the repertoire increases dramatically the variety of drinks you can make, at very low cost in dollars and space. You need a good juicer, so that you can use fresh juice – it makes a huge difference. Plus the quantities associated with a piece of fruit are about right for an evening.
This particular cocktail is not only tasty and refreshing, but it suggests a number of other equally simple combinations, such as with an amaro instead of Campari, or with tequila instead of gin.
Warning! These go down really easily! Do not operate heavy equipment.
- 2 1/2 oz gin
- 1 1/2 oz fresh ruby red grapefruit juice
- 1/2 oz Campari
- twist of grapefruit garnish
Mix ingredients in shaker with ice, and shake aggressively. Strain into coupe or cocktail glass and add garnish. The standard recipe uses a lime wedge for a garnish but this is an unacceptable embellishment for having just one. Like the native Americans, try to use the whole animal.
