This gin spritzer opens with aromatic Bombay Sapphire and the full, sweet, blood orange flavor of Campari, but all of that quickly gives way to the apéritif’s spicy grapefruit-zest side, all its lingering bitter notes heightened by a dash of Angostura bitters. It’s light and refreshing and puckery in a pleasing way that hits you square in the center of the tongue — and leaves you wanting to take another sip.
Its rosy hue makes it a natural for celebration dinners. Make it on the weekend, and it’s your long, tall cocktail after a day of walking the beach or hiking the hills. It could also be the perfect tipple for your Zoom book club — or a rowdy Sunday afternoon of virtual Ticket to Ride.
1 ½ oz Bombay Sapphire London Dry Gin
½ oz Campari
1 dash Angostura Bitters
½ lime, juiced
Fever-Tree Tonic Water
Dehydrated or fresh orange slice rosemary sprig, optional garnish
- Pour all the ingredients but the tonic into a cocktail shaker and shake heartily.
- Double strain the drink into a highball glass filled with ice cubes.
- Top with tonic water and garnish with a dehydrated or fresh orange slice and a sprig of rosemary.
Recipe source: “Fever Tree: The Art of Mixing” .