I’ve had a thing for the grapefruit/gin/Campari combo for a while. And all spring I was making variations on this Collins type cocktail that I ended up serving at two events last week. The larger event’s version was made with vodka instead of gin and didn’t have basil. But out of three very different cocktail options at both events, this drink was by far the night’s favorite.
2 oz. Gin or Vodka
2 oz. Grapefruit Juice
1/2 oz. Campari
1/2 oz. Pink Peppercorn Syrup
4 Sprigs of Basil
- Muddle 3 sprigs of basil and set aside one for garnish
- Shake all ingredients except soda over ice
- Top with soda
- Garnish with basil
Besides being incredibly refreshing in a heatwave, the flavors are so bright and cheery, this is truly a happy-making cocktail. One of the key ingredients, I think, is the addition of the pink peppercorn syrup. It gives an extra little kick and goes wonderfully with grapefruit. I posted a ginger, pink peppercorn syrup recipe a few weeks ago but here’s a straight up pink peppercorn one with some pics from last week’s sweaty, heatwave syrup session! This syrup goes great with vodka and gin drinks and has also paired well with yellow and green chartreuse.