Source: Joe Campanale for Campari
Campanale doubles as mixologist at his three restaurants, stirring and shaking up cocktails from fresh ingredients. Here he combines the tang of grapefruit with the slight bitterness of Campari and the sweetness of triple sec to create a well-balanced vodka cocktail perfect for serving by the pitcher at brunch.
1 grapefruit, cut into wedges
7 1/2 oz. Campari
15 oz. blood orange vodka
7 1/2 oz. triple sec
20 oz. grapefruit juice
20 dashes of bitters
Grapefruit slices, for garnish
- Place grapefruit wedges in a pitcher filled with ice.
- Add Campari, vodka, triple sec, grapefruit juice and bitters; stir well. Pour into a highball glass filled with ice and garnish with a grapefruit wedge.