PELARGONIUM PALOMA

A floral, citrusy twist on the classic Mexican Paloma.

• 50ml Sugarbird Pino & Pelargonium Gin.

• 50ml Fresh grapefruit juice.

• 15ml Lime juice.

• 10ml Agave or sugar syrup.

• Soda water.

1. Shake all ingredients except soda with ice.

2. Strain into a salt-rimmed glass over fresh ice.

3. Top with soda and garnish with grapefruit.

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