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Susan and Ted Axelrod

Susan and Ted are a writer and photographer team who met while working for a magazine — Susan reviewing restaurants and writing food features, Ted photographing them. When Ted left the magazine for a freelance career, they launched their blog, Spoon & Shutter in 2010 as a way to keep doing what they love, together. After many years in Northern New Jersey, they are thrilled to be living in Maine, where Ted's clients occasionally include restaurants and food businesses. When they're not working, cooking, rehabbing their old farmhouse or hanging out with their two cool dogs – Ella and Dixie – they're having a blast exploring this spectacular state. To reach Susan, email saxelrod [at] or follow her on Twitter: @susansaxelrod To reach Ted, email ted [at] or follow him on Twitter @TedAxelRodPhoto .

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Posted: October 3, 2014

Grapefruit Negroni

Written by: Susan and Ted Axelrod
Grapefruit Negroni. The vintage Couroc glass is from Vena's Fizz House in Portland. Photo by Ted Axelrod

Grapefruit Negroni in a vintage Couroc glass from Vena’s Fizz House in Portland. Photo by Ted Axelrod

Welcome to Friday Happy Hour, a weekly series in which we will share our favorite cocktail recipes. Most of these are libations we make at home; occasionally, we will bring you a recipe from a Maine drinking establishment.

The darling of trendy cocktail bars, the Negroni, like the Manhattan, is a classic cocktail that has returned to favor in these booze-centric times. It was invented in the early 1920s in Florence, Italy, when Count Camillo Negroni, who had discovered gin in his travels around the U.S., asked a bartender to make a version of the Americano — Campari, sweet vermouth and club soda — replacing the soda with gin.

A classic Negroni — equal parts gin, Campari and sweet vermouth — is often too boozy for me. This lighter variation was inspired by a recipe from San Pellegrino, makers of the Italian citrus sodas: Limonata (lemon); Aranciata (orange); Aranciata Rossa (blood orange) and Pompelmo (grapefruit). Say it with me: “POM-pel-mo” … isn’t that fun? The not-too-sweet sodas come in cans now — super handy for picnics, boating, or just lolling about.

Grapefruit Negroni

1 ounce gin (I like Bombay Sapphire for this cocktail)
1 ounce Campari
1 ounce sweet vermouth
San Pellegrino Pompelmo

Long piece of grapefruit rind, twisted

Fill a cocktail shaker with ice. Add the gin, Campari and sweet vermouth; stir until very cold.

Pour over ice in a rocks glass. Fill with Pompelmo and stir gently.

Garnish with the grapefruit twist.

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