This cocktail is a fusion of two classic gin concoctions – Pink Gin and Gin and Tonic – and it pays homage to these two iconic drinks by giving them a modern interpretation. It has been created as a fresh alternative to a G&T, introducing new flavours while still keeping things nice and simple. Always use fresh grapefruit juice; it is an important element to give the zingy, citrus punch that makes this drink so refreshing
60ml (4 tbsp) Tanqueray No. Ten Gin
60ml (4 tbsp) fresh ruby grapefruit juice
60ml (4 tbsp) Fever-Tree Indian Tonic Water
2 dashes of Angostura Bitters
Lemon wedge, to garnish
Pour all the ingredients in order into a highball glass over ice. Stir to mix and add a lemon wedge to garnish.
Angostura Bitters were originally created by a German surgeon in Simón Bolívar’s army in Venezuela in the early 19th century. Angostura takes its name from the town it was first distilled in (now Ciudad Bolívar) and the complex recipe remains a closely guarded secret.
Fever-Tree: The Art of Mixing is available here.