Some say that love is the international language. We, however, think a tasty cocktail transcends cultural boundaries (and sometimes personal ones, but that’s not something we advocate). Our friends at Swoon Kitchenbar, a contemporary American restaurant that supports the local, sustainable agriculture community, in Hudson, NY, agree, and came up with this Cultured Eclectic cocktail.
1 1/2 oz vodka
1 1/2 oz Campari
1 1/2 oz grapefruit juice
1 1/2 oz ginger beer (Swoon’s homemade version is excellent!)
Pour ingredients into a highball glass filled with ice. Shake well. Add a splash of soda and a lime garnish, and serve.
Jeff Gimmel, owner of Swoon Kitchenbar, attended culinary school at Johnson & Wales University in Providence, RI, and continued his studies in Southern France with Chef Roger Vergé at of Moulin de Mougins. Gimmel studied viniculture in New Zealand with winemaker Clive Paton of Ata Rangi, and cheese making at Old Chatham Sheepherding Company in Chatham, NY. He was chef and partner of the French-American bistro Savann Est in New York City and executive chef of the midtown-Manhattan institution Michaels. He opened Swoon Kitchenbar in Hudson, NY, with his wife, Nina, pursuing his support of the local, sustainable agriculture movement and his passion for organic and naturally grown produce, poultry, meats, and seafood.