The Chef
Scott Conant and Chris Cannon of L’Impero

Servings
Serves 4

Ingredients
(Pictured left)
1 lime, cut into wedges
5 ounces Campari
10 ounces grapefruit juice
10 ounces Prosecco
1 tablespoon minced basil

Garnish: 4 lime wedges

Instructions
Half fill a large pitcher with ice cubes, squeeze the lime juice over the ice, and add the Campari, grapefruit juice, Prosecco, and basil. Stir and serve in tall highball glasses, garnished with a lime wedge.