Tetsuya Wakuda: Pompeltini

Name: Tetsuya Wakuda: Pompeltini
Yield: 1
Ingredients: ¼ ruby grapefruit, peeled, coarsely chopped; 45 ml Tanqueray No Ten gin; 10 ml Lillet Blanc (see note)

Australian Gourmet Traveller cocktail recipe for Pompeltini by Tetsuya Wakuda.

Serves 1

Byron Woolfrey

ProfileTetsuya Wakuda

Styling byGeraldine Muñoz

Ingredients

¼ ruby grapefruit, peeled, coarsely chopped

45 ml Tanqueray No Ten gin

10 ml Lillet Blanc (see note)

Method

Main

1.Place ingredients in a cocktail shaker, fill with ice, cover with a Boston glass, shake until icy cold (8-10 seconds). Strain through a fine strainer into a chilled cocktail glass and serve.

Lillet Blanc is a white wine-based apéritif available from select liquor stores.
Raw scampi tails in salt water with lemon-infused extra-virgin olive oil.
Notes