Naoto and I had a little party for two to celebrate the summer solstice on Sunday. It was a good chance to eat on the balcony together for the first time this season and to recreate one of my favorite new drinks from Japan, the Spumoni Cocktail. I ordered a Spumoni during our anniversary dinner and fell in love, ordering it at almost every izakaya after that. Campari, grapefruit juice and tonic are the only three ingredients, so it’s nicely bitter and really refreshing for summer. For dinner, we made steak salads (and sadly had to move to wine because we finished off the Campari!) We grilled a steak on our stove and added it to a bed of lettuce, tomatoes, peppers, eggs, avocado, and goat cheese. It was so delicious and a great way to make an expensive steak feed both of us.
1.5 oz Campari
2 oz freshly squeezed grapefruit juice (Bottled wouldn’t be horrible here, especially if you like a sweeter cocktail.)
2 oz tonic water (I’m not a huge fan of tonic, but I like it in this. If you hate tonic, club soda could be substituted for a slightly less bitter flavor.)
orange wedge for garnish
Add Campari and grapefruit juice to a cocktail shaker filled with ice. Shake until fully chilled. Pour in rocks glass with fresh ice. Top with tonic and garnish with an orange wedge. Enjoy on the balcony as you toast the summer season.