1½ oz Malamado Viognier white dessert wine
1 oz Broker’s London Dry Gin
1 oz sage & grapefruit syrup (see below)
¾ oz Campari
Serve in a clarito glass
Many thanks to Arturo Ripacandida of the Brit Pub in Rosario, Argentina,
winner of the Malamado Cocktail Cup 2012.
Sage and grapefruit syrup
Boil 150ml of water with 6 sage leaves and the peel of one grapefruit (remove the pith). When the infusion is ready, strain it and add 150g sugar. Reboil and cool the syrup.