• Recipes
  • Chefs
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    Chicken

    Lamb

    Salmon

    Venison

    Sea Bass

    Duck

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks
|

Death in Venice

by Bruno Loubet
Item 1 of 1

Tony Conigliaro's Death in Venice cocktail recipe makes a particularly refreshing tipple, simply prepared with Campari, Prosecco and homemade grapefruit bitters. Tony designs all of the cocktails at Grain Store – Bruno Loubet recommends serving this cocktail with his beautiful smoked salmon canapés.

First published in 2016
discover more:
share recipe:
Related Recipes
Not feeling this? See related recipes.

Ingredients

Metric

Imperial

  • 15ml of Campari
  • 4 drops of grapefruit bitters
  • Prosecco
SAVE RECIPE

Method

1
Add the Campari and grapefruit bitters to a Champagne flute. Top up with Prosecco, stir lightly to combine and serve immediately
  • 15ml of Campari
  • 4 drops of grapefruit bitters
  • Prosecco
First published in 2016
discover more:
share recipe:
Bruno Loubet

After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Cocktail
Cocktail
Recipe Collection
Load more

NAVIGATE

FOLLOW

SITES

© Great British Chefs 2023