FIRST MAGAZINE NOVEMBER 2023 No347 THE PEARL JUBILEE ISSUE
IN NOVEMBER: LA DOLCE VITA A Sanctuary in the Savannah. The Fabulous Four Seasons Safari Lodge Serengeti. INTERIORS Palm Beach Living. Explore the Pleasures of Tropical Life. THE ROLEX MIDDLE SEA RACE Natural Beauty and Nautical Challenge. FLORENCE Michelangelo's Secret Room Exposed. “Don't trouble yourself. God didn't make us to abandon us.” Michelangelo Buonarroti BEAUTY The Creative Process Behind CHANEL's Chance Eau Fraîche. THIS IS WINE The 20th Chapter in This is Wine: Its Storied Place and Taste. The Great Bitter II: The Burgundy vs Bordeaux Schools of Wine Thought in Amarone. GASTRONOMY Paul Bocuse (Monsieur Paul). The Pope of Gastronomy. HEALTH & WELLBEING Tackling Diabetes. Dementia Risk Reduction: Diabetes Control. ENVIRONMENT The Race to Carbon Neutral. BAKING North American Weekend Bakes. COCKTAILS Siesta Cocktail. When a Hemingway Daiquiri met Margarita.
IN NOVEMBER: LA DOLCE VITA A Sanctuary in the Savannah. The Fabulous Four Seasons Safari Lodge Serengeti. INTERIORS Palm Beach Living. Explore the Pleasures of Tropical Life. THE ROLEX MIDDLE SEA RACE Natural Beauty and Nautical Challenge. FLORENCE Michelangelo's Secret Room Exposed. “Don't trouble yourself. God didn't make us to abandon us.” Michelangelo Buonarroti BEAUTY The Creative Process Behind CHANEL's Chance Eau Fraîche. THIS IS WINE The 20th Chapter in This is Wine: Its Storied Place and Taste. The Great Bitter II: The Burgundy vs Bordeaux Schools of Wine Thought in Amarone. GASTRONOMY Paul Bocuse (Monsieur Paul). The Pope of Gastronomy. HEALTH & WELLBEING Tackling Diabetes. Dementia Risk Reduction: Diabetes Control. ENVIRONMENT The Race to Carbon Neutral. BAKING North American Weekend Bakes. COCKTAILS Siesta Cocktail. When a Hemingway Daiquiri met Margarita.
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COCKTAILS
“I'm not intelligent. I'm not arrogant. I'm just like the people who read my books. I
used to have a jazz club, and I made the cocktails and I made the sandwiches. I
didn't want to become a writer – it just happened.”
Haruki Murakami
Siesta Cocktail
Campari, an Italian amaro, is easily recognizable by its vibrant jewel-toned red hue. Invented in
1860 by Gaspare Campari in Novara as an aperitif designed to whet the appetite before a meal,
Campari offers a unique blend of bitterness, fruitiness, and spiciness. Infused with a secret
combination of herbs and fruits, including cherry, clove, cinnamon, and orange peel, it presents
a complex flavour profile which is perfect for cocktails. Campari is a key ingredient in classic
cocktails like the Negroni, the Americano and refreshing Campari Spritz, and it's profile is
perfect for modern concoctions too. Photography Maria Georgieva.
The Siesta cocktail, a contemporary
mix crafted with tequila, Campari,
grapefruit juice, and lime juice, was
created in 2006 by New York mixologist Katie
Stipe. It's a sort of Hemingway Daiquiri meets a
Margarita, incorporating the vibrant flavors of
grapefruit and lime.
1 1/2 ounces blanco tequila
1/2 ounce grapefruit juice, freshly squeezed
3/4 ounce lime juice, freshly squeezed
3/4 ounce simple syrup
1/4 ounce Campari
citrus peel or tropical fruit slice for garnish
Combine all ingredients in a cocktail shaker and shake
vigorously with ice until thoroughly chilled. Strain
through a fine-mesh strainer into a pre-chilled cocktail
glass. Finish by garnishing with a twist of grapefruit
peel or a fine slice of tropical fruit.
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