BITTERSWEET ADDICTION by Simon Amster

I love sharp, sour, thirst-quenching cocktails so I played around with these ingredients until I got something I really liked. I served it at my wedding in the summer – no one complained!

MAKES 1 TALL GLASS

ice
campari about 20cl
fresh pink grapefruit juice about 80cl
lemon a squeeze
sugar syrup a dash (to taste)
demi sec champagne to fill the glass

For the glass:

some sharp berries (raspberries, blackberries) halved

Into a cocktail shaker add ice, the campari and fresh grapefruit juice (including cells). The exact measures are less important than the ratio – it should be 4 to 1 grapefruit juice to campari). Add the lemon and sugar syrup. Mix all the ingredients well and strain into a tall glass, half-filled with ice, and a few of the cut berries. The liquid should go to about two-thirds of the glass height. Top up with the demi sec champagne – it is important not to use too dry a champagne, as you need the mix of bitter, sour and sweetness to really make it zing. Another option would be to use a medium prosecco, but what the drink would gain in fluffiness it loses in weight.