Grapefruit-Campari Float With Green-Tea Ice Cream
KENG LEONG AND HENRY MEER
The Cub Room
8 ounces grapefruit juice
2 ounces simple syrup (recipe below)
2 ounces Campari
4 to 6 ounces seltzer
2 scoops green-tea ice cream (available at Ciao Bella, 27 East 92nd Street)
Mint leaves for garnish
1 cup granulated sugar
1 cup water in a saucepan
Mix the grapefruit juice, simple syrup, and Campari in a tall glass. Add seltzer to taste. Top with ice cream. Garnish with mint leaves.
Combine sugar and water in a saucepan. Bring to a boil for a few seconds. Set aside to cool.