A savory and spicy twist on the classic G&T, highlighting citrus notes.
• 50ml Sugarbird Original Fynbos Gin.
• 200ml Premium Indian Tonic.
• 2 Thin slices of fresh Jalapeño.
• A squeeze of fresh lime.
1. Fill a balloon glass with large ice cubes.
2. Add the gin and jalapeño slices.
3. Top with tonic water and a squeeze of lime.
4. Stir gently to combine.
A deep, berry-rich serve highlighting the Wild Holly & Cape Plum profile.
