Salmoncito

Salmoncito

1½ ounces gin

⅓ ounce Campari

⅓ ounce grapefruit juice

4 to 5 ounce tonic water

garnish: supremed grapefruit wedge, grapefruit peel discarded

Combine the gin, Campari and grapefruit Juice in a highball glass filled with ice.

Top with tonic water.

Garnish with a supremed grapefruit wedge; express oil from the grapefruit peel then discard it.

Copyright 2026 by WPLG Local10.com - All rights reserved.

About The Author
Michelle Bernstein

Michelle Bernstein

Born and raised in Miami, of Jewish and Latinx descent, Chef Michelle “Michy” Bernstein is the host of Local10’s Emmy-Award winning SoFlo TASTE and a fixture in the culinary world.