So, while we were all off drinking Negronis and Aperol, Rudolf Slavic was quietly sitting in his room in the George V Hotel in Paris, 1960, sipping one of these beauties. Just reaffirms my old motto:
BE A FLAMINGO AMONGST A FLOCK OF PIGEONS….
Ingredients:
30ml Cointreau/ Triple Sec
45ml Campari
20ml Lemon Juice, freshly squeezed
90ml Tonic Water
Ice
Method:
1. Add the Cointreau, Campari, and Lemon Juice to a cocktail shaker with a little ice. Shake for 30 seconds to chill.
2. Pour into a glass with little ice and top up with the tonic water.
3. Sit back, sip and dream your wildest dreams, they’re often the springboard to great things….