Tastes of Summer (2003)

See Also
Drinks
  Campari L’Impero

The Chef
Scott Conant and Chris Cannon of L’Impero

Servings
Serves 4

Ingredients
(Pictured left)
1 lime, cut into wedges
5 ounces Campari
10 ounces grapefruit juice
10 ounces Prosecco
1 tablespoon minced basil

Garnish: 4 lime wedges

Instructions
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.





Photograph by Mary Ellen Bartley


 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
Main Courses
Beef
Chicken
Seafood
Turkey
Vegetarian
Game
Other Dishes/Courses
Appetizers
Hors D'Oeuvres
Drinks
Breads
Condiments
Soups
Salads
Side Dishes
Desserts
Sauces & Dips
By Cuisine
American
Asian
French
Greek
Italian
Jewish/Kosher
Spanish/Latin
Occasions/Seasonal
Summer
Passover
Winter Holidays
 
 

 

 
Copyright © 2014 , New York Metro, Llc. All rights reserved.
NewYorkMagazine.com: About Us | Contact Us |  Privacy Policy | Terms of Use |  Search/Archives  | Advertise with Us  |  Newsletters  | Media Kit
New York Magazine: About New York   | Contact New York |  Subscribe to the Magazine |  Customer Services  | Media Kit