Although not everybody likes the bitter taste of Campari, this bubbly cocktail given to us by author and former Gramercy Tavern managing partner Nick Mautone, has a balance of sweet and tart that makes it a great apéritif. The cocktail mix can be made as little as 1 hour ahead, but it’s best if made a full day in advance.
- 1Fill a wineglass halfway with ice. Strain Grapefruit Bitters over ice, top with Moscato, and squeeze a wedge of grapefruit from the bitters into the glass. Stir.