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.”
- 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
- Combine pink peppercorn syrup, gin and Campari in a juice glass over four ice cubes and stir until chilled.
- Top with tonic water and fresh grapefruit juice.
- Stir to incorporate.
- Garnish with cracked pink peppercorns.
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.