Jon Mullen, Bar Pisellino | New York

The cult drink among Japanese bartenders made with Campari, grapefruit and tonic gets a Garibaldi-inspired makeover by Bar Pisellino’s Jon Mullen. Spiked with an apple-distillate-based gin and a sweet-and-savory pink peppercorn syrup, the real star is the layer of frothy Ruby Red grapefruit juice courtesy of a Breville juicer. “People are triggered by that thick layer of foam,” says Mullen. “They see a server walking the drink across the room and every time we get a few more orders.”


Serving: 1

  • 1 teaspoon Pink Peppercorn Syrup (see Editor's Note)
  • 1/2 ounce gin, preferably Neversink
  • 1 1/2 ounces Campari
  • 1 1/2 ounces chilled tonic water, preferably Fever-Tree Indian Tonic
  • 1 1/2 to 2 ounces fresh Ruby Red grapefruit juice

Garnish: cracked pink peppercorns

  1. Combine pink peppercorn syrup, gin and Campari in a juice glass over four ice cubes and stir until chilled.
  2. Top with tonic water and fresh grapefruit juice.
  3. Stir to incorporate.
  4. Garnish with cracked pink peppercorns.
Editor's Note

Pink Peppercorn Syrup:
1/3 cup pink peppercorns, muddled
Zest of 1 Ruby Red grapefruit
1 tablespoon grated ginger
1 cup water
1 cup white sugar  

Combine all ingredients in a pot and bring to a soft boil and simmer for 20 minutes. Allow to cool and strain into a sealable container. Will keep for up to a month refrigerated.