4 cl Campari,
4 cl Cinzano 1757 Vermouth Rosso,
2 cl fresh pink Grapefuit,
1 dose of CO2.
Pour the Campari, Vermouth and fresh grapefruit juice into a mixing glass three-quarters full of ice cubes.
Mix for seven to eight seconds until properly mixed and chilled.
Using a strainer, filter into a twist & sparkle syphon and carbonate using a CO2 cylinder. Wait for approx ten seconds, filter into the glass and add a large ice cube.
Mark the ice with the stamp and decorate with pink Grapefruit zest.