Shaken · Rocks
Shaken · Rocks
Jessica Gonzalez, The NoMad, New York
Red Light cocktail recipe
What goes in it
- 1 oz
- 1 oz
- 0.75 ozGrapefruit juice
Fresh juice · Recipe below ↓
- 0.5 ozLime juice
Fresh juice · Recipe below ↓
- 0.5 ozVanilla syrup (1:1)
House prep · Recipe below ↓
- 0.25 ozVelvet falernum
Bottle · Velvet Falernum
- 1 dashWormwood bitters
Bottle · Wormwood Bitters
- 0.5 oz
Method · Shaken
- 1Pour the Campari into a double rocks glass and add one large cube.
- 2Shake the rest of the ingredients with ice, then strain slowly over the cube so the Campari stays as a red layer at the bottom.
- Glass
- Rocks
- Ice
- Large cube
Prep ahead
Fresh juice
Grapefruit Juice
- Yield
- About 6 oz per grapefruit
- Keeps
- 2 to 3 days
- Storage
- Refrigerated
Ingredients
- Fresh grapefruit
Method
- 1Juice and fine strain. Store in the refrigerator.
Fresh juice
Lime Juice
- Yield
- About 1 oz per lime
- Keeps
- 1 day
- Storage
- Refrigerated
Ingredients
- Fresh limes
Method
- 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Vanilla Syrup (1:1)
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partwater (by weight)
- 1 vanilla bean, split, per cup of water
Method
- 1Simmer the split vanilla bean in the water for 5 minutes. Stir in the sugar until dissolved, then let steep as it cools. Strain. Store in the refrigerator.
About the Red Light
Red Light is a tiki cocktail made with aged rum, aquavit and grapefruit juice, created by Jessica Gonzalez at The NoMad.
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