Pentire Paloma.
Adapted from a recipe served at Paul Ainsworth.
Ingredients
2oz Pentire Seaward
1oz Grapefruit syrup*
1oz Lime juice
1oz Fresh grapefruit juice
Soda to taste
Pinch of Cornish sea salt
*Equal parts caster sugar and fresh grapefruit juice (as a sugar alternative you can use honey or agave).
Garnish
Slice of grapefruit
Method
Fill a highball glass with ice cubes, measure in the Pentire, grapefruit
syrup, grapefruit juice, lime juice and a pinch of salt and top up with
soda. Stir and garnish with the wedge of grapefruit.
*Grapefruit Syrup Method
400g Caster sugar
200ml Fresh grapefruit juice, strained.
Combine two-parts caster sugar to one-part juice as it is a little thicker and takes up less volume in the drink. Put the sugar and juice in a pan and set over a gentle heat. Be careful – the mixture shouldn’t simmer as this will introduce flavour into the syrup. You will notice that the sugar will dissolve and the syrup will clarify. Once it gets to this point, take it off the heat. Store in the fridge for up to 2–3 weeks.