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)
- Build in a frozen hi-ball
- Add ice
- Garnish with a grapefruit wedge.
- Best served when in the sunshine or wanting a refreshing kick