INGREDIENTS |
- 50 ml Tanqueray 10
- 30 ml chamomile tea
- 30 ml vanilla Rooibos tea syrup
- 10 ml lime juice
- 30 ml grapefruit juice
- 2 dashes of tea 10 bitters
PREPARATION |
1. Mix the fresh lime juice with the fresh pink grapefruit juice, chamomile tea, vanilla rooibos tea syrup, Tanqueray number 10, and homemade tea 10 bitters.
2. Shake and then double strain into a tea cup garnished with dried grapefruit; served with sultana infused Tanqueray number 10 scones.
