Cardinale Rose
Recipe:
- 30ml gin (preferably Gin d'Azur)
- 25ml white port (preferably semi dry)
- 25ml Campari
- 25ml pink grapefruit juice
Short shake on ice, fine strain into a prechilled rocks glass over a large ice cube, garnish with a grapefruit wedge.
A very well-balanced sipper whose sweeter notes take away or tame some of the bitterness of the Campari and grapefruit. Nevertheless, it remains astringent, great with food, only softened and made more complex by gentle port notes.
I would indeed recommend a slightly Mediterranean, but not too herbal gin (nothing like Botanist or Monkey 47 please). Alternatively, a classic fresh and citrusy gin like Beefeater and Tanqueray. It's also one of the few drinks where I can imagine more fruity gins.
Source: Jean Vital, Cocktail Circus, London
