- 1 large grapefruit
- 100ml Campari
- 50ml Cinzano dry (or Martini dry)
- 3-4 pink peppercorns (optional)
Peel the grapefruit, remove all the peel/white parts and put all the flesh into a blender. Add the Campari, Martini and optional peppercorns. Blend at high speed for about 3 minutes, until it's well blended and foamy. Pour the mixture into a shaker with a generous amount of ice, and shake until the mixture is ice cold. Gently pour into a Martini glass.