I adore NYC’s Union Square Café and go every time I visit Manhattan. I’ve never seen the restaurant take a wrong step — I love that Danny Meyer hospitality.
My friend Rob, a cocktail aficionado in his own right, discovered this summery cocktail on a trip to NYC. The Citrus Cooler was invented by Union Square Café’s Paul Bolles-Beaven.
Unlike many restaurant cocktails, it is simple to make (even I can make it). It also has a complex flavour, and refreshes (although be careful, these go down easily!).
For one drink:
1.5 oz Campari
0.25 oz freshly squeezed lime juice (I like to double this amount)
4 oz San Pelegrino Aranciata (you could also use Orangina, or any citrus sparkler)
Optional addition: a dash of Fee Brothers grapefruit or orange bitters, and a big piece of lime peel
Fill a collins glass with ice cubes, add all liquid ingredients. Stir to blend and top with lime peel.
To read more about creative cocktails in Vancouver, Toronto and Ottawa, click HERE.