Grapefruit and Rosemary Negroni

Grapefruit and Rosemary Negroni Recipe
SALT & PEPPER black serving board, $59.95. TOM DIXON whiskey glass, $125 for pair.

Prep and cook time: 10 minutes (Plus 2 hours for dehydrated grapefruit)
Serves 2


1 grapefruit
2 rosemary sprigs, plus extra to serve
60ml gin
60ml vermouth
60ml Campari


1. Preheat oven to 70°C fan-forced. Slice half the grapefruit and place on a wire rack over an oven tray. Dry out in the oven for 2 hours or until dehydrated.
2. Peel and segment the remaining grapefruit and place in a cocktail shaker with the rosemary sprigs, alcohol and ice. Shake and strain over ice into 2 whisky glasses. Add a sprig of rosemary and a dried grapefruit slice to each glass to serve. Leftover grapefruit slices will keep for 4 weeks in an airtight container.

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