- 1½ oz Malamado Viognier white dessert wine
- 1 oz Broker’s London Dry Gin
- 1 oz sage & grapefruit syrup (see below)
- ¾ oz Campari
- Grapefruit twists
Serve in a clarito glass.
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.