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Spumoni

Aperitivo/aperitif · Bittersweet (e.g. Negroni) · Breakfast/brunch

3.9 34 ratings

Ingredients

1 oz Red bitter liqueur
1 1/2 oz Ruby red grapefruit
3 oz Tonic water

How to make

Serve in a collins glass

Prepare

  1. 1 Select and pre-chill a COLLINS GLASS.
  2. 2 Prepare garnish of grapefruit wedge.

Method

  1. 3 POUR first 2 ingredients into glass.
  2. 4 Briefly STIR.
  3. 5 FILL glass with ice.
  4. 6 TOP with tonic water and briefly stir.

Garnish

  1. 7 Garnish with grapefruit wedge.

Flavour profile

3.6% alc./vol. · 0.4 standard drinks · 168 calories

History

Bittersweet and citrusy, suitable for breakfast or as an aperitivo.

Spumoni is a popular low-alcohol cocktail in Japan, especially in Tokyo, to the extent that Suntory marketed a canned Spumoni cocktail. Spumoni was featured in an episode of the Japanese Bartender anime television series, which was seen by New York bartender Jon Mullen. Mullen created his own version of the Spumoni at Bar Pisellino, and this version has since become a contemporary classic in the USA. Jon Mullen's Spumoni is served in a Collins glass and garnished with cracked pink peppercorns. The method is to "Pour all ingredients into glass and briefly stir to combine." The ingredients are: 45 ml (1½ oz) Campari, 15 ml (½ oz) Dry gin (originally Neversink Gin), 5 ml (1 barspoon) Pink peppercorn syrup*, 45 ml (1½ oz) Tonic water (originally Fever-Tree Indian Tonic), and 45 ml (1½ oz) Ruby red grapefruit juice. To make pink peppercorn syrup, the instructions are to simmer 1 cup water, 1 cup white sugar, 1/3 cup muddled pink peppercorns, zest of one ruby red grapefruit, and 1 tablespoon of grated ginger for 20 minutes. Cover and leave to stand until cool, then fine strain into a suitable container such as a Kilner jar. Seal and store in a refrigerator for up to one month.