Spumoni

Serve in a

Garnish:

Grapefruit wedge

How to make:

POUR first 2 ingredients into glass and STIR. Add ice and TOP with tonic.

Review:

Bittersweet and citrusy. As good with breakfast as it is as an aperitivo.

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 refrigerated for up to one month.

Nutrition:

One serving of Spumoni contains 165 calories.

Alcohol content:

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