Presented by grain.
• 1 1/2 oz. Bombay Sapphire East gin
• Splash of tonic water
• Squeeze of lime juice
• 3 oz. ruby red grapefruit juice
• Sugar cube
• 5 whole peppercorns
• Thyme sprig
Place sugar cube and peppercorns in the bottom of a highball or old-fashioned glass and add ice. Pour gin, tonic water, and grapefruit juice into glass and stir to blend. Bruise the thyme sprig lightly and drop into glass. Do not fully submerge the thyme as the exposed leaves will release their aroma as the cocktail is sipped. For extra sweetness, stir the drink between sips to dissolve the sugar cube.
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As seen in the Winter/Spring 2017 Issue
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