1/2 oz Triple Sec (Cointreau)
1/2 oz Campari
1 oz Pink Grapefruit Juice
Shake with ice and strain into a cocktail coupe. Garnish with a grapefruit twist.
After the Sherry Mai Tai two Saturdays ago, I decided to make the High Noon from the May/June 2013 issue of Imbibe Magazine. The recipe was crafted by Naren Young of New York City's Saxon & Parole, and it appears in the magazine's "four ingredient challenge" article. I was lured in for the combination of Campari and pink grapefruit juice has worked so well in the past such as in Chez Henri's Shiver.