Grapefruit and Campari. For some reason, I could never get those two ingredients to play nicely together despite having read multiple times that they are in fact a good match. Determined to figure this out, I kept trying with different ratios and base spirits. Finally, I came up with this Old Tom Gin Campari cocktail and now I’m happy.
If you’re unfamiliar with Old Tom Gin, it’s a sweeter and more viscous than London Dry gin, yet lighter than Genever. Imbibe has a great article on Old Tom Gin if you’d like to read more about it. The most recent release of Old Tom Gin comes from Tanqueray. It’s sweet, spicy and citrusy all in one bottle and is great for mixing in cocktails.
It wasn’t until I sat down to write this post that I realized both of the cocktails I’ve created with Tanqueray’s Old Tom Gin have black pepper syrup in them. The first was this strawberry black pepper cocktail that’s delicious in the summer when strawberries are nice and ripe. The second, of course, is this Old Tom Gin Campari cocktail. The gin is just a good match for the black pepper syrup, what can I say?
- 1-1/2 ounces Tanqueray Old Tom Gin
- ½ ounce Campari
- ¾ ounce fresh squeezed grapefruit juice
- ½ ounce black pepper syrup*
- Orange peel for garnish
- Add all ingredients except for garnish to a cocktail shaker and fill with ice.
- Shake and double strain into a chilled cocktail glass.
- Garnish with an orange peel after expressing the oils over the drink and rubbing around the rim of the glass.
- *To make the black pepper simple syrup:
- Combine ½ cup sugar, ½ cup water and ⅛ cup crushed black peppercorns in a small pot over medium heat. Bring to a boil and stir to dissolve sugar. Once the sugar is dissolved, remove from heat and let sit for 10 minutes. Strain the black peppercorns from the syrup and transfer to a glass bottle and store in the fridge until ready to use.
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