1. Pre-heat oven to 200 degrees
2. Line a baking sheet with parchment paper
3. Start by slicing your grapefruit
4. Place sliced grapefruit on parchment paper in a single layer
5. Bake in the oven for about 8 hours, turning the tray every 2-3 hours to dehydrate faster and evenly. –Optional to flip the fruit half way through
6. Store in the fridge for up to 1 month
To make the strawberry infused Campari
1. Slice a handful of strawberries in half
2. To a mixing glass add the strawberries and poor the Campari filling the glass or enough to make a few cocktails depending on size of party (At least 8-10 OZ)
3. Store in refrigerator until ready to serve overnight or for at least 30 mins
To make strawberry puree
1. Slice strawberries –About 1 ½ cups
2. Add strawberries to a saucepan and heat over medium heat
3. Add ½ cup of sugar to your pan
4. Once the strawberries start to heat, mash with a fork until your left with a smooth puree. Almost like making jam
5. You can add water to reduce the thickness and turn it into a syrup
6. Reduce strawberries for 15-20 mins
7. Strain over a container and store until ready
To assemble cocktails
1. Add king cubes to rocks glass
2. To a mixing glass or cocktail shaker, add ice cubes, than add 1 oz of gin, 1 oz of strawberry soaked Campari, 1 oz vermouth, ¼ oz strawberry puree, ¼ oz agave and 2-3 drops of bitters
3. Using a bar spoon, stir ingredients together creating almost a whirlpool (don’t skip this step, this helps to bring the flavours together and chill the drink before serving)
4. Strain over rocks glass
5. Using your bar knife –or peeler, cut a fairly wide strip of the orange peel, I like to pinch the orange peel over the drink to release the oils and using that same peel to rim the cocktail glass so that when you sip on your drink you get notes or citrus. Twist the peel and drop it to your rocks glass
Garnish with a slice of dehydrated grapefruit, thyme sprig and Campari soaked strawberry –optional