Campari grapefruit cocktail with lemon and ginger

Recipe & food styling Marisa Curatolo. Photography Kari Wardrop.


1/2 cup Campari

2 cups ruby red grapefruit juice

Crushed ice

1 lemon, sliced

Simple syrup

1/2 cup water

1/4 cup sugar

1 (1-inch) piece fresh ginger, peeled


For simple syrup, in small saucepan, combine water and sugar; bring to boil and lower to simmer. Add ginger and simmer until sugar is dissolved, about 3 minutes. Remove from heat and let syrup cool to room temperature; discard ginger. Can be made 1 day in advance and stored in refrigerator.

For cocktail, in large pitcher, combine Campari, grapefruit juice and syrup; stir until blended. Pour into ice filled glasses and garnish with lemon slices.