AT A GLANCE
2 parts Campari
1 part Punt e Mes (see note)
1 part sloe gin (see note)
To serve: thinly sliced ruby grapefruit
||Fill a tumbler with ice, pour over Campari. Top with Punt e Mes and sloe gin. Add ruby grapefruit and serve.
Note Punt e Mes, a style of sweet vermouth, and sloe gin, made
with sloe berries, are available from select liquor shops.
This recipe is from the August 2009 issue of Australian Gourmet