Cetara

Mitch Caddick | Edmonton, Alberta

At Clementine in Edmonton, Alberta, Mitch Caddick was inspired by the Negroni Sbagliato when creating the Cetara. Punt e Mes and Campari harmonize with Italian bitter soda (the bar has used both Crodino and Stappi Red Bitter), brightened with lime juice that echoes the acidity of grapefruit peel–infused London dry gin.

Ingredients

Serving: 1

  • 1 1/2 ounces grapefruit peel–infused London dry gin (see Editor’s Note)
  • 1 1/2 ounces grapefruit peel–infused London dry gin (see Editor’s Note)
  • 3/4 ounce Punt e Mes
  • 3/4 ounce Punt e Mes
  • 3/4 ounce Campari
  • 3/4 ounce Campari
  • 1/2 ounce lime juice
  • 1/2 ounce lime juice
  • pinch of salt
  • pinch of salt
  • Italian soda such as Crodino or Stappi Red Bitter, to top
  • Italian soda such as Crodino or Stappi Red Bitter, to top

Garnish: grapefruit slice

Directions
  1. Add all ingredients, except for soda, to a shaker, then shake with ice.
  2. Strain into a rocks glass over ice.
  3. Top with Italian soda.
  4. Garnish with a slice of grapefruit.
Editor's Note

Grapefruit Peel–Infused London Dry Gin
peel of 1 grapefruit
zest of 1 grapefruit
1 750-milliliter bottle of gin

In a sealed container at room temperature, combine grapefruit peel, zest and gin, and let sit for 24 hours. Fine-strain through a coffee filter or cheesecloth.

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