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Home > Restaurants > Recipes > Campari L’Impero

Campari L’Impero

Provided by: Chefs Scott Conant, Chris Cannon
Served at: L'Impero

Photo by Mary Ellen Bartley
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1 lime, cut into wedges
5 ounces Campari
10 ounces grapefruit juice
10 ounces Prosecco
1 tablespoon minced basil

4 lime wedges


Half fill a large pitcher with ice cubes, squeeze the lime juice over the ice, and add the Campari, grapefruit juice, Prosecco, and basil. Stir and serve in tall highball glasses, garnished with a lime wedge. (Published 2003)

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