Earlier this week I promised to feature a recipe from my favorite new cookbook, “Prune”. I decided to make a cocktail, the Italian Greyhound, to showcase the height of citrus season here in Southern California.
Campari, the ubiquitous Italian aperitif, tastes kind of bitter and takes some time to grow accustomed to, but it is a gorgeous ruby red color that perks up any drink. It was pretty expensive for the tablespoon I needed, so we will be experimenting with other drinks that call for Campari. Maybe I will try a Negroni next…
We had a pink grapefruit in the kitchen fruit bowl, so I used that and picked a sprig of rosemary from the garden.
TIP: It took me a long time to finally invest in a one-ounce measure, what I call a “jigger”. Come to think of it, our friend Jan gave us hers. It certainly makes a more precisely measured cocktail.
- 2 ounces fresh grapefruit juice
- 2 ounces vodka
- splash of Campari
- sprig of rosemary (optional garnish)
- Pour the grapefruit juice, vodka and Campari into a cocktail shaker. Add ice and shake vigorously for 30 seconds.
- Pour into a glass filled with ice.
- Garnish with a sprig of rosemary.