Death in Venice
by
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.
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
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Death in Venice
