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–+ servings
Crunk Brunch_drink recipe excerpted from 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.

Crunk Brunch

Malachi "Spank" Jenkins and Roberto "News" Smith
Print Recipe Pin Recipe
Course Cocktail
Servings 1 drink

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

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.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.
Keyword Campari, Cocktail, Grapefruit, Malachi "Spank" Jenkins and Roberto "News" Smith, Prosecco, Summer, Trap Kitchen