Chef's Recipes

Tetsuya Wakuda: Tetsuya’s Crush

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

By Tetsuya Wakuda & Byron Woolfrey
  • Serves 1
Tetsuya’s Crush
Tetsuya’s Crush


  • 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


  • 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.

  • Author: Tetsuya Wakuda & Byron Woolfrey