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By Kevin Fry, Bar Manager at
The Coral Room at The Bloomsbury Hotel, London
30ml Bolney Rosso Vermouth
15ml Orgeat Syrup
15ml Grapefruit Juice
Garnish: Rosemary & Grapefruit
Add vermouth, campari, orgeat syrup and grapefruit juice to a Boston cocktail shaker filled a quarter of the way with ice.
Shake together the components.
Pour into an old fashioned glass and top up with crushed ice.
Garnish with half a slice of grapefruit and a sprig of rosemary.