Legendary bartender and mixologist Tony Conigliaro, of 69 Colebrooke Row, London, has served up the Death in Venice cocktail, especially for Bree.
Vibrant red in colour, elegant, stylish, but with a hard edge, there's no mistaking who this drink's for.
Death in Venice
Ingredients:
15ml Campari
Dash of grapefruit bitters
Prosecco
Orange zest
Method:
In to a champagne flute add the Campari and the grapefruit bitters. Top with Prosecco.
For the garnish, cut a small zest of orange peel and twist into the top of the glass.
Menu suggestions:
Want a Bree menu to complete your evening? Check out these ideas from 4Food.
Indulge in a fine crustacean starter:
Crab and
lobster tian recipe
It's all about style and finesse with this sophisticated main:
The pheasant rib of beef, braised blade and
grilled heart recipe
Finish off the meal with this refined dessert:
Hot apricot soufflés recipe
