Summer Entertaining 2000: Floats


  Grapefruit-Campari Float With Green-Tea Ice Cream

The Chef
KENG LEONG AND HENRY MEER of The Cub Room

Servings
Serves one.

Ingredients
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

Simple syrup:
1 cup granulated sugar
1 cup water in a saucepan

Mixing Instructions
Mix the grapefruit juice, simple syrup, and Campari in a tall glass. Add seltzer to taste. Top with ice cream. Garnish with mint leaves.

Simple syrup:
Combine sugar and water in a saucepan. Bring to a boil for a few seconds. Set aside to cool.




 

 
 
   
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