This souped-up version of the classic gin fizz adds Campari to the usual trio of gin, citrus, and carbonation, bringing a bittersweet note to the glass. Egg white provides froth; blood orange soda lends sweetness. "There's nothing really complicated about it," says bartender Joe Robinson of Standby in Detroit. "It's simply flavors that work well together with just the right portions."
1 1/2 oz. Bombay dry gin
3/4 oz. Campari
3/4 oz. grenadine
1/2 oz. fresh lemon juice
1 egg white
1 splash Pellegrino blood orange soda
4 drops Angostura bitters
In a shaker, combine gin, Campari, grenadine, lemon juice and one egg white. Shake vigorously. Once combined, add ice and shake again, until shaker is ice cold. Double strain into a cocktail glass, and top with a splash of Pellegrino blood orange soda. Delicately place four drops of Angostura bitters on top.