Crunk Brunch
Equipment
- 17 ounce Plastic cup
- Jigger
- Paring knife (to slice the garnish)
Ingredients
- 8.5 ounces Rose Prosecco
- 5.5 ounces Campari
- 2 ounces Giffard Pamplemousse
- 1 ounce Tropicana grapefruit
- 2 pinches sea salt
- Orange wheels for garnish
Instructions
- Combine all ingredients omitting prosecco, add cubed ice, top with prosecco and garnish.
Notes
Excerpted with permission by Trap Kitchen: The Art of Street Cocktails by Malachi "Spank" Jenkins and Roberto "News" Smith. © 2022 by Malachi Jenkins and Roberto Smith. Mixology by Brian Boykin & Maxwell Britten. Curated by Kathy Iandoli. Published by Kingston Imperial, LLC. Photos © by Madelynne Ross of Bites and Bevs LLC., Teddy Wolf, and Kingston Imperial, LLC.