Grapefruit & Campari Sour

This cheerfully coloured aperitivo is the ideal appetitesharpener. Substitute freshly squeezed lemon, orange, or blood orange juice if you don’t have grapefruit on hand.

½ cup honey

½ cup water 250ml freshly squeezed

grapefruit juice 250ml Campari

3 egg whites (optional) 2 generous handfuls ice

Put the honey and water in a small pot over low heat. Bring to a simmer, then remove from the heat. Pour syrup into a clean bottle or jar and set aside to cool. (This can be done in advance as the syrup can be stored in the fridge for up to two months.)

When it’s cocktail hour, measure out 90mls (about 6 tablespoons) of honey syrup into a cocktail shaker. Add all the remaining ingredients. Shake until well blended and frothy, then strain into six glasses. Serve immediately. Serves 6

TIP: For vegans, or people who don’t like the thought of raw egg, use ⅔ cup aquafaba — the brine from cooked chickpeas — instead. (Save the yolks for the gnocchi recipe on page 109 if using eggs.)