Tart Gin Cooler

Tart Gin Cooler

  • 50 ml gin (I used Lawrenny 1818 Settlers but anything over 45% works best)
  • 50 ml ruby grapefruit juice (fresh is always best)
  • 50 ml dry tonic water
  • 2 dashes Peychaud’s Bitters (or to taste)
  1. Build in a frozen hi-ball
  2. Add ice
  3. Garnish with a grapefruit wedge.
  4. Best served when in the sunshine or wanting a refreshing kick

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