December 19, 2018
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 gatherings during the holidays. Take it on your weekend ski trip, and it’s your long, tall cocktail after a snowy day on the slopes. It could also be the perfect tipple for a bridge club luncheon — or a rowdy Sunday afternoon of Spirit Island.
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” .