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High Noon

Naren Young's shaken tequila, triple sec, Campari and pink grapefruit cocktail, served up.

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High Noon is a four-ingredient drink by Naren Young of Saxon + Parole in New York City, published by Imbibe. It is shaken and served up in a coupe. Campari is the only brand the recipe fixes. The tequila is any blanco and the triple sec is unbranded. When Frederic Yarm of cocktailvirgin made the drink from the magazine, he used Piedra Azul blanco and Cointreau, so Cointreau is one documented triple sec choice. Before you shake, chill the coupe and have a fine strainer ready. Imbibe's method calls for both.

Recipe 1 · imbibemagazine.com

Imbibe, Naren Young's recipe

Contains alcohol

Ingredients

Original recipe quantities.

See the proportions

Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.

blanco tequila
50%
Campari
17%
pink grapefruit juice
33%

Method as published

  1. Chill a coupe.
  2. Put the blanco tequila, triple sec, Campari and pink grapefruit juice in a shaker, then fill it with ice.
  3. Shake until chilled.
  4. Pour through a strainer and a fine strainer into the chilled coupe.
  5. Garnish with a grapefruit twist.

Garnish Grapefruit twist

  • Tools: shaker, strainer and fine strainer.

Recipe source: imbibemagazine.com ↗