Photo Credit: Kate Spencer Photography
It might be heading into Fall, but lets hold on to summer for a few more weeks with this cocktail created by Graham and longtime friend Albert at Floyd’s Thirst Parlor in downtown Springfield.
“We started with one idea (tequila-based, actually) and after tasting through several times, adjusting one ingredient or amount at a time, we ended up with a drink entirely different from what we set out to make. If bottled pink gin isn't available use the same amount of dry gin and add a small dash of aromatic bitters.”
0.75 oz Bitter Truth Pink Gin
0.75 oz Cocchi Rosa
0.75 oz pink grapefruit juice
1 dash of lime bitters
Shake all ingredients, but the cider, until ice-cold and strain into a champagne flute (fancy), or a tumbler (relaxed). Top with a couple ounces of cider (we prefer the very dry and tart Ciderkin by Argus Fermentables), and garnish with a grapefruit peel.