- Cook Time
- Prep Time
- 1/2 cup Campari
- 2 cups ruby red grapefruit juice
- 1 lemon, sliced
- 1/2 cup water
- 1/4 cup sugar
- 1 (1-inch) piece fresh ginger, peeled
For simple syrup, in small saucepan, combine water and sugar; bring to boil and lower to simmer. Add ginger and simmer until sugar is dissolved, about 3 minutes. Remove from heat and let syrup cool to room temperature; discard ginger. Can be made 1 day in advance and stored in refrigerator.
For cocktail, in large pitcher, combine Campari, grapefruit juice and syrup; stir until blended. Pour into ice filled glasses and garnish with lemon slices.