Grapefruit juice, Dry Vermouth and Campari - The Russian Doll was one of the most popular cocktails at Little Jumbo over the 2020 summer season! Citrusy, refreshing and everything you want on the back patio. This one is sure to delight
The Russian Doll
Dry Vermouth / Cocktails
Bronwyn Hawkins - Little Jumbo
Refreshing. Juicy. Sessionable.
The Russian Doll is a summer crusher. Esquimalt dry vermouth, Woods Amaro, blood orange, grapefruit, and rhubarb
2 oz (60 mL) Esquimalt Dry Vermouth
1/3 oz (10 mL) Woods Amaro or Campari
3/4 oz (22 mL) Grapefruit Juice
1/2 oz (15 mL) Blood Orange Sherbet*
2 dashes Rosehip Lemon Peel Bitters / Rootside Bitters & Mixers
Toss all ingredients between two tins several times, or shake ingredients without ice.
Pour over crushed ice, packed full, into a Collins glass.
Garnish with a grapefruit slice or candied rhubarb if it's in season.
*Blood Orange Sherbet
50g blood orange peel
200g caster sugar
200g blood orange juice
Use a potato peeler to zest blood oranges, then juice the zested oranges. Once you have 100g of orange zest, cover with caster sugar in a sealable container. Leave this at room temperature for 3-4 hours or in the fridge overnight, shaking occasionally to redistribute the oil pulled from the peels. Add juice to the peel/sugar mixture and stir or shake until the sugar is fully dissolved. Strain out the peels. This is shelf stable for two weeks in the refrigerator or 4 months frozen. This recipe can also be scaled up or down depending on how much you want to make.