RECIPE

Tricyclette

The distinctive taste of prickly pear pureé is found in this cocktail with Campari® and wine.

Visit sommelier Joe Campanale at one of his famous New York City restaurants, including L’Artusi and Dell’anima. 

Ingredients

  • 2 ounces Campari®
  • 3/4 ounce prickly pear pureé
  • 1 1/2 ounce Grüner Veltliner or an aromatic white wine

Preparation

Shake the ingredients hard with ice to make a shakerato.

Strain into a chilled neat glass.

Top with Grüner Veltliner or an aromatic white wine.

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