Ingredients
- 1 part Trisaetum Rosé of Pinot Noir
- 1/2 part Brixeur Floret Gin
- 1/4 part Lemon Juice
- 1/2 part Cinnamon Grapefruit Syrup
- Club Soda
Process
To make the cinnamon grapefruit syrup, heat 1 cup of water, 1 cup of sugar, and ¾ tbsp of ground cinnamon to a boil. Stir until sugar dissolves and add 1 cup of grapefruit juice. Strain and chill.
To make the cocktail, combine Floret Gin, Trisaetum Rosé, cinnamon grapefruit syrup, and lemon juice into a mixing glass. Stir over ice until well chilled. Pour into a highball and top with club soda. Garnish with edible flowers.
Description
This Portland, OR original cocktail from Hale Pele combines our wine and spirits - which we love to do - creating a refreshing and tiki-style cocktail perfect for a summer gathering.
