As I have said in this space many times before, I’m a sucker for the classics – those stout, luscious, gorgeous drinks from the first half of the last century – or as I like to call it, the Golden Age of Drinking. I usually disapprove of altering recipes that have stood the test of time, but now and then I run up on a variation that makes me want to take a sip. Or two.
This is one of those.
Anyone who’s had a Negroni knows how unexpectedly smooth and refreshing combining equal parts gin, Campari, and Italian vermouth can be. So refreshing in fact, that we often want to guzzle, which can be a bad idea. They are strong!
This variation cuts the Campari in half, bumps up the gin by half, and adds a touch of grapefruit juice. Also very refreshing on a hideously hot afternoon, like we’ve been having lately, but a little less smooth, and a little bit sour. Still strong, and of course, totally delicious!
Shake up a few of these, sip slowly, and feel your cares sinking in the west with the sun.
Grapefruit Negroni
2 peeled ruby red grapefruit segments (or 1 ounce fresh ruby red grapefruit juice)
1.5 ounces gin
1 ounce sweet vermouth
.5 ounce Campari
Squeeze the grapefruit segments into a shaker and drop in the fruit (or add fresh juice). Add the gin, sweet vermouth and Campari to the shaker with ice, and shake until freezing cold. Strain into a rocks glass, and add a grapefruit peel if you want to bother with garnish.