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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
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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
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.

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