Tetsuya Wakuda: Tetsuya’s Crush

Name: Tetsuya Wakuda: Tetsuya’s Crush
Yield: 1
Ingredients: To taste: Campari; To taste: pink grapefruit juice; To taste: tonic water; To taste: sugared grapefruit rind (see note), thinly sliced and tossed in white sugar

Australian Gourmet Traveller cocktail recipe for Tetsuya’s Crush by Tetsuya Wakuda.

Serves 1

Byron Woolfrey

ProfileTetsuya Wakuda

Styling byGeraldine Muñoz

Ingredients

To taste: Campari

To taste: pink grapefruit juice

To taste: tonic water

To taste: sugared grapefruit rind (see note), thinly sliced and tossed in white sugar

Method

Main

1.Fill a tumbler glass with crushed ice, add Campari, juice and tonic water to taste. Top with grapefruit rind and serve immediately.

For sugared grapefruit rind, blanch rind in boiling water 3 times, changing water each time. Drain, then cook in sugar syrup until candied. Trim pith.
Jamón Ibérico with olives and green grapes.
Notes