Spumoni

Glassware:

Serve in a Collins glass

Prepare:

1. Select and pre-chill a COLLINS GLASS.
2. Prepare garnish of grapefruit wedge.

Method:

1. POUR first 2 ingredients into glass.
2. Briefly STIR.
3. FILL glass with ice.
4. TOP with tonic water and briefly stir.

Garnish:

1. Garnish with grapefruit wedge.

Nutrition:

One serving of Spumoni contains 168 calories

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 in a refrigerator for up to one month.

Review:

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