A bittersweet tequila sour that reworks the Hemingway Daiquiri: blanco tequila, lime, and grapefruit are tied together with a small measure of Campari that lends a herbal-orange edge and amplifies the grapefruit's natural bitterness. Bartender Katie Stipe devised it in 2006 at New York's Flatiron Lounge, where it became a fast-selling original and went on to spread into bars and cocktail books worldwide. It drinks bright and dynamic — opening like a Margarita before deepening into juicy, bitter complexity.
Garnish: Grapefruit Peel
Shaken · Coupe · None
add
Combine tequila blanco, lime juice, grapefruit juice, Campari, and simple syrup in a shaker.
shake
Add ice and shake hard until well-chilled, about 10 seconds.
strain
Fine-strain into a chilled coupe.
express
Express a grapefruit peel over the surface and drop it in as garnish.