Grapefruit is the dominant flavor of this aromatic drink, while the rosé gives it soft berry notes and Campari adds a slightly bitter undertone.
This recipe calls for a porron, which is a communal glass drinking vessel native to Spain. You can order it online via www.latienda.com or buy it locally at Salt & Sundry in Union Market.
- 8 ounces chilled rosé cava
- 5 ounces fresh grapefruit juice
- 5 ounces Kas limon soda (may substitute San Pellegrino lemon)
- 2 1/2 ounces Campari
- 3/4 ounce chilled honey syrup (optional; see NOTE)
- 1 ounce fresh lemon juice (optional; add if honey syrup is used)
Pour the cava, grapefruit juice, limon soda, Campari, and the honey syrup and lemon juice, if using, into the porron. Mix by holding the porron by the handle and swishing (rotating at a steady, not-too-fast pace) for 1 minute. Drink right away.
NOTE: To make honey syrup, combine 2 tablespoons of honey and 1 tablespoon of very warm water in a liquid measuring cup, stirring until the honey has dissolved. Refrigerate for at least 2 hours before using.
From Max Kuller of Proof and Estadio in Northwest Washington.
Tested by Kate Parham.
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