A little heat can have a cooling effect. The subtle spice on the finish of this cocktail from Benton Bourgeois of the Hot Tin bar, at the Pontchartrain Hotel in New Orleans, brings complexity and interest to a grapefruit-tinged vodka collins.
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1 1/2 ounce vodka, preferably Cathead Honeysuckle
1 ounce fresh grapefruit juice
1/2 ounce fresh lime juice
1/2 ounce Campari
1/2 ounce simple syrup
8 drops habanero bitters, preferably Bittermens
1 ounce club soda
1 lime wheel, for garnish
How to Make It
Fill a shaker with ice and add the vodka, grapefruit juice, lime juice, Campari, simple syrup and habanero bitters; shake well. Strain into an ice-filled collins glass and top with the club soda. Garnish with the lime wheel and serve immediately.
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