Thursday is the new Friday so kick your shoes off and shake up one of my favourite summer gin cocktails.
Citrus (typically an orange slice) is essential to the Negroni, a classic Italian gin based cocktail. Having fallen in love with Texas grapefruits, which are sweeter, juicier, and less fussy to eat than other grapefruits I’ve had, I incorporated it into the Negroni as an extra boost of sunshine.
I tend to find that the Negroni lies on the sweeter end of my palate. As much as the Campari’s bitterness cuts through it, I personally like a squeeze of acid for good measure. In this case, grapefruit’s bright and floral zing and is the perfect accompaniment, especially on a hot afternoon on the patio.
For the traditional Negroni recipe, simply omit the grapefruit juice.
Texas Grapefruit Negroni Cocktail
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 cocktail
Serving Size: Happy
- 2 ounces Grapefruit juice, freshly squeezed
- 1.5 ounces Gin (I like Tanqueray here for its citrus notes)
- 3/4 ounce Campari
- 3/4 ounce Sweet Vermouth
- 1 piece Grapefruit peel for garnish
- 2 cups Ice cubes
- Chill a cocktail glass with ice cubes and some water.
- Combine the grapefruit juice, gin, Campari, and sweet vermouth in an ice filled cocktail shaker.
- Shake for 15 seconds until the ingredients are thoroughly chilled.
- Strain into the chilled cocktail glass. (empty ice first)
- Garnish with the grapefruit peel and serve up.