Nonna's Little Nip Recipe

Prepare glass

Chill a coupe or stemmed wine glass by placing it in the freezer for a few minutes or filling with ice water while you prepare the drink.

Measure and combine

In a mixing glass or cocktail shaker, add 2 oz fresh ruby grapefruit juice, 1 oz Campari and 0.5 tsp simple syrup. The small amount of syrup balances grapefruit's acidity; adjust to taste.

Add ice and stir

Add 4 ice cubes to the mixing glass. Stir gently for about 10–15 seconds until well chilled and slightly diluted (if you prefer a fizzier, less-diluted finish, skip long stirring).

Strain and top

Discard ice/water from the chilled serving glass. Strain the grapefruit-Campari mixture into the glass, then gently top with 3 oz chilled Prosecco. Pour slowly to preserve effervescence.

Garnish

Express the oils of a grapefruit twist over the drink by holding the peel over the glass and giving it a quick twist, then drop the twist or a thin grapefruit slice into the drink.

Substitute: Replace the Campari with 1 oz of a Campari‑style non‑alcoholic bitter aperitif if available, or omit entirely. Use 3 oz chilled club soda or non‑alcoholic sparkling wine in place of Prosecco.

Combine 2 oz fresh ruby grapefruit juice and 0.5 tsp simple syrup in a mixing glass with ice. Stir 10–15 seconds to chill and dilute slightly.

Strain into a chilled coupe or wine glass and top with the chosen non‑alcoholic sparkling component. Garnish with a grapefruit twist as above.

Sweetness and bitterness: adjust simple syrup in 1/4 tsp increments to balance the grapefruit and Campari's bitterness. For a less bitter profile, slightly reduce Campari and increase Prosecco or add a touch more syrup.

Batching: multiply ingredient quantities proportionally for multiple servings. Add Prosecco or sparkling component just before serving to preserve bubbles.