Chef's Recipes

Tetsuya Wakuda: Pompeltini

Australian Gourmet Traveller cocktail recipe for Pompeltini by Tetsuya Wakuda.

By Tetsuya Wakuda & Byron Woolfrey
  • Serves 1
Tetsuya Wakuda: Pompeltini
Tetsuya Wakuda: Pompeltini


  • ¼ ruby grapefruit, peeled, coarsely chopped
  • 45 ml Tanqueray No Ten gin
  • 10 ml Lillet Blanc (see note)


  • 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.

  • Author: Tetsuya Wakuda & Byron Woolfrey