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.
A savory and spicy twist on the classic G&T, highlighting citrus notes.
A sophisticated, dry serve that lets the juniper and fynbos shine.
