By Valerie Aikman-Smith & Victoria Pearson
Devilishly refreshing and so pretty, this combination of sweet, bright orange Page tangerine juice and deep red, pleasantly bitter Campari sings out. Make this as soon as possible for your new sundowner.
Page Tangerine Negroni
- 4 ounces freshly squeezed Page tangerine juice (about 3 fruits)
- 2 ounces Hendrick’s gin
- 2 ounces Campari
- 2 ounces Carpano, Antica sweet vermouth
- Ice, for cocktail shaker
- 2 Page tangerine slices
Have ready 2 chilled cocktail glasses. Pour the tangerine juice, gin, Campari, and vermouth into a cocktail shaker filled with ice. Cover, shake vigorously, and then strain into the glasses. Garnish each drink with a tangerine slice and serve.
Reprinted with permission from Citrus, by Valerie Aikman-Smith and Victoria Pearson, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photographs copyright © 2015 by Victoria Pearson.