This cocktail is a perfect midsummer afternoon cooler. Clean, refreshing, sweet and bitter with a hint of acid.
Serve on the rocks, up or as a long drink with club soda.
2 oz BEEFEATER 24 or BEEFEATER LONDON DRY GIN
.5 oz CAMPARI
.75 oz APPEL’S GRAPEFRUIT CORDIAL
Grapefruit Peel garnish
For ROCKS Add all ingredients to filled rocks glass. Pour contents into shaker tin and hard shake. Pour all contents back into glass. The ice will be crushed a little and almost frozen.
Express Grapefruit peel and add to glass.
For UP: Add all ingredients to a shaker tin filled with ice. Hard shake and strain into chilled cocktail glass.
Express grapefruit peel over glass and discard.
For TALL: Chill ingredients except soda in a mixing glass filled with ice. Pour over iced Collins or chimney glass. Top with chilled club soda. Use a long spoon to pull up the spirits slowly to the top for a light mix to balance. Dont agitate. Use chilled soda for best results.
Hard shake all ingredients and strain into iced rocks glass.
VARIATION: Serve as a long drink topped with club soda or splash of tonic or served up in a cocktail glass.
Grapefruit syrup is made in the manner of the lemon and lime syrup (LEMON CORDIAL). The difference being I add lemon juice to the grapefruit juice to bring up the acidity.
The ratio is 1 to 1 Grapefruit juice to lemon juice and 1 part dry cane sugar
Solleone means midday sun, or dog days of summer in Italian.