1 oz Gin
1 oz Sloe gin
1/3 oz Campari
1/3 oz Lemon juice
1/3 oz Pomegranate syrup
3 oz Red grape

Shake well with ice without the red grapefruit and strain into a champagne glass. Garnish with a thin slice of Carambola floating in the glass. Created by Vincenzo “Enzo” Errico at Milk and Honey in 2001, the original recipe calls for red currants and gomme syrup. This is not quite the original but I like it this way.