Tetsuya Wakuda: Pompeltini
Australian Gourmet Traveller cocktail recipe for Pompeltini by Tetsuya Wakuda.
- Serves 1
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Ingredients
- ¼ ruby grapefruit, peeled, coarsely chopped
- 45 ml Tanqueray No Ten gin
- 10 ml Lillet Blanc (see note)
Method
Main
- 1Place 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.
Notes
Lillet Blanc is a white wine-based apéritif available from select liquor stores.
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