Yields
1 serving
Recipe courtesy of Stefano Scodellaro of Vertical Restaurant. Photography by pomoBoho Media.
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ingredients
1 ½
ounce Dillon's Rose Gin
3
leaves grapefruit mint
3
slices cucumber, thin
¾
ounce lemon juice
½
ounce simple syrup
6
drop rosewater
4
ounce Bottlegreen Pomegranate & Elderflower Sparkling Pressé
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directions
Step 1
Muddle cucumber and grapefruit mint in a shaker glass.
Step 2
Add gin, lemon juice, simple syrup and rosewater.
Step 3
Shake and strain into ice filled Collins Glass.
Step 4
Top with Bottlegreen Pomegranate & Elderflower Sparkling Pressé.
Step 5
Garnish with grapefruit mint sprig and cucumber ribbon.