Grapefruit T&T (9.56%)
50ml Tanqueray London Dry
150ml Grapefruit Tonic
Garnish: Dehydrated Grapefruit
METHOD:
Fill Tanqueray Copa glass with ice, add 50ml Tanqueray London Dry, top off with grapefruit tonic and garnish with a grapefruit slice and rosemary sprig
Sparkling Rose (12.75%)
25ml Tanqueray No.TEN
25ml rose syrup
10ml fresh lemon juice
120ml champagne/MCC Garnish: red roses
METHOD:
Pour Tanqueray No.TEN, rose syrup and lemon juice in a shaker filled with ice, shake and strain into a champagne flute, top off with 150ml chilled Brut Champagne/MCC and garnish with red rose petals
