Red Light

Jessica Gonzalez, The NoMad | New York

This ombre drink changes from pink blush to deeper ruby at the bottom of the drink thanks to a “sink” of Campari. This is accomplished by pouring the shaken cocktail over a strategically-placed ice cube so the liquid cascades like a fountain, settling gently over the red bitter.

Ingredients

Serving: 1

  • 1 ounce lightly aged rum, preferably Flor de Caña 4 year
  • 1 ounce lightly aged rum, preferably Flor de Caña 4 year
  • 1 ounce aquavit, preferably Krogstad
  • 1 ounce aquavit, preferably Krogstad
  • 3/4 ounce ruby red grapefruit juice
  • 3/4 ounce ruby red grapefruit juice
  • 1/2 ounce lime juice
  • 1/2 ounce lime juice
  • 1/2 ounce vanilla syrup (see Editor's Note)
  • 1/2 ounce vanilla syrup (see Editor's Note)
  • 1/4 ounce falernum, preferably John D. Taylor's Velvet Falernum
  • 1/4 ounce falernum, preferably John D. Taylor's Velvet Falernum
  • 1 dash wormwood bitters
  • 1 dash wormwood bitters
  • 1/2 ounce Campari
  • 1/2 ounce Campari

Directions
  1. Pour the Campari into a double rocks glass then add a 2-inch ice cube.
  2. Combine the remaining ingredients in a cocktail shaker with ice and shake until chilled.
  3. Slowly strain the cocktail over the ice cube so that it does not disturb the Campari.
Editor's Note

Vanilla Syrup
800 grams (about 3 1/2 cups) simple syrup (1:1, sugar:water)
3 vanilla beans

Combine ingredients in an iSi canister. Charge it twice using N2O chargers, shaking the canister between each charge. Allow the canister to sit for 5 minutes and then vent by pushing the nozzle out quickly; place a container under the tip to catch any liquid that may be released. Unscrew the top of the canister. Once the liquid stops bubbling, strain the mixture through cheesecloth or a coffee filter. Store in an airtight container, refrigerated, for up to 1 month.

Tagged: Campari

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