This cocktail was first served at Greyhound's restaurant chain that was located in their bus terminals, called "Post House". This cocktail is the Italian version because of the addition of Campari and rosemary. It's a refreshing spring and summer drink.
2 t granulated sugar
1 T grated grapefruit zest
4 oz vodka
8 oz grapefruit juice
1 oz Campari
Grapefruit wedges, for garnish
Rosemary sprigs, for garnish
Pour sugar into a little shallow bowl.
Grate grapefruit with
a zester and set aside on a cutting board to dry out briefly.
In a pitcher, add the vodka, grapefruit juice, and Campari and
mix to combine.
Make a slit in a grapefruit wedge with a knife and run it
around the rim of two cocktail glasses.
Add grapefruit zest to the sugar and mix to combine.
Dip glass rims into the sugar mixture then fill with ice cubes.
Pour in the cocktail mixture and garnish with a grapefruit
wedge and a sprig of rosemary.
Makes 2 drinks
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