Since its invention in 2013, Khristian de la Torre’s Salmoncito cocktail has spread throughout its native Mexico City. It journeyed from its original home at Artemesia to numerous other cocktail-savvy hangouts, more recently landing at the bartender’s own Café Tacobar. Which is to say: This pink riff on the gin and tonic has legs.
The Salmoncito was named after not just the blush color of the drink but the subtly cut grapefruit supreme on top. “If you cut it right and with a little bit of imagination,” he says, “the grapefruit supreme can look like a salmon fish swimming into the ice.”
Add to that the expressed and discarded grapefruit twist and the fresh grapefruit juice, and that makes three grapefruit elements that join with Campari in this deeply refreshing highball. Once you get the hang of the citrus supreme, this drink is as easy to reproduce at home as it is satisfying to drink. —Al Sotack
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Recipe information
Total Time
5 minutes
Yield
Makes 1
Ingredients
Preparation
Fill a highball glass with ice. Add 1 oz. tonic water, then pour in 1½ oz. London dry gin, ¼ oz. Campari, and ¼ oz. fresh grapefruit juice. Top off with more tonic water and stir gently with a bar spoon. Express oil of a grapefruit twist over cocktail and discard. Garnish with a grapefruit supreme.
Recipe notes
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