Name: Spumoni
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Red bitter liqueur; 45 ml Ruby red grapefruit; 90 ml Tonic water

Ingredients

1 fl oz

Italian red bitter liqueur

1 ¹⁄₂ fl oz

Ruby red grapefruit

3 fl oz

Thomas Henry Tonic Water (chilled)

How to make

Glassware

Prepare

Select and pre-chill a COLLINS GLASS.

Prepare garnish of grapefruit wedge.

Method

POUR first 2 ingredients into glass.

Briefly STIR.

FILL glass with ice.

TOP with tonic water and briefly stir.

Garnish

Garnish with grapefruit wedge.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Spumoni contains 168 calories

Alcohol content:

0.4 standard drinks
3.58% alc./vol. (7.16° proof)
5.9 grams of pure alcohol

History

Spumoni is a popular low alcohol cocktail in Japan, particularly in Tokyo, so much so that Suntory marketed a canned Spumoni cocktail. Spumoni naturally featured in an episode of the Japanese Bartender anime television series where it was noticed by New York bartender, Jon Mullen who made his own version of the Spumoni at Bar Pisellino. Mullen's version has since become something of a contemporary classic in the USA.

Jon Mullen's Spumoni
Glass: Collins
Garnish: Cracked pink peppercorns
Method: Pour all ingredients into glass and briefly stir to combine.
45 ml (1½ oz) Campari
15 ml (½ oz) Dry gin (originally Neversink Gin)
5 ml (1 barspoon) Pink peppercorn syrup*
45 ml (1½ oz) Tonic water (originally Fever-Tree Indian Tonic)
45 ml (1½ oz) Ruby red grapefruit juice

*To make pink peppercorn syrup, simmer the following for 20 minutes:
1 cup water
1 cup white sugar
1/3 cup muddled pink peppercorns
zest of one ruby red grapefruit
1 tablespoon of grated ginger
Cover and leave to stand until cool, then fine strain into a suitable container such as a Kilner jar. Seal and store in a refrigerator for up to one month.

Comments & Discussion

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Simon Waldmeier 1y

I recently got to know this at the pizzeria Da Nino in Berne. I liked it, but when I looked it up on Wikipedia, I didn't find it there. I'm surprised it's associated with Japan, because it makes a very Italian impression! The flavour profile reminds me of the classic Italian aperitivo Cardinale, which is a 50-50 mix of Camparisoda and Aranciata amara.

Simon Waldmeier 3w

I must add that in that Pizzeria, they served it in a small tumbler, a habit that I adopted. So I add just a splash of tonic water, quite a bit less than the 9 cl in the recipe.

Egg McKenzie 1y

I wouldn’t hesitate to marry this divine concoction.

Peter Anderson 4y

Thanks Petros - found it here
https://punchdrink.com/recipes/spumoni/
Now just need to make some pink peppercorn syrup

Simon Difford Verified User Premium Member 4y

I've added Jon Mullen’s Spumoni recipe with gin and pink peppercorn syrup above.

Egg McKenzie 1y

My goodness this sounds superb

Peter Anderson 4y

Had a version of this at the Jigger and Pony in Singapore. Absolutely wondrous. I think they make it with Perrier grapefruit and some Nikka Coffey Gin too. Am trying to recreate it as can't find any shred of a recipe online.