Tampico

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….