Vermillion Summer (Campari, Rum, and Grapefruit Cocktail)

About a year after diving headfirst into mixing drinks, I'm excited to present my first original cocktail. This drink is all about the marriage of two distinctive spirits: Campari and Wray & Nephew rum. The first version didn't have the Campari. It was okay, but I immediately thought about how well Campari pairs with grapefruit and this cocktail was born. It's a perfectly refreshing drink for the oppressive heat we've had this summer. For the color the Campari brings and the location of its inception, I call it the "Vermillion Summer." If you like Campari, rum, or grapefruit, I think you'll enjoy this one. 

Wray & Nephew white overproof rum is Jamaica's most popular spirit. If the only white rum you've had is the Puerto Rican style, this is a completely different animal. Pot distilled and unaged, it's a standard bearer for funky Jamaican rum. Wray & Nephew has a strong aroma of ripe bananas and at 63% alcohol, it packs a punch. For its distinctive flavor and high proof, it's best used in smaller quantities mixed with other spirits. That's where the Campari comes in. The bitter notes play well with the fruit flavors and the lower proof brings the total alcohol in line with that of a Tom Collins. 

The exact proportions can be played around with to preference. I used a red grapefruit, but if you have another kind, the sugar can be adjusted to match. Either regular white or demerara simple syrup should work fine. The Wray & Nephew could be replaced by another funky, high-strength Jamaican rum, but it is affordable and relatively accessible. 

Ingredients

• 1 1/2 oz. fresh grapefruit juice
• 1/2 oz. fresh lime juice
• 3/4 oz. simple syrup (demerara or white; 1:1 sugar to water)
• 1 oz. Campari
• 1 oz. Wray & Nephew white overproof rum
• 2 oz. sparkling water
• Garnish: grapefruit peel

Equipment

• Cocktail shaker and strainer
• Collins glass

Instructions

Peel off a long strip of grapefruit peel for the garnish. Fill the glass with ice cubes. Combine the grapefruit juice, lime juice, syrup, Campari, and rum in cocktail shaker. Add ice and shake until cold. Strain into the glass and top with sparkling water. Squeeze the grapefruit peel over the drink and drop it in. Stir up with a straw before drinking.