Joy of Mixology author Gary Regan adapted this from a recipe served by the Astor Place hotel in Miami Beach. It holds up well to some tinkering with the proportions; it’s wonderful as a highball with extra grapefruit juice, or even a splash of club soda.
Campari, or another bitter orange apéritif like Gran Classico, is standard here; if you prefer your drinks a little less bitter, try a sweet orange apéritif like Aperol instead.
Shake with ice and strain into a chilled cocktail glass, or an ice-filled short or tall glass.
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