Contemporary, filled with citrus and only a trace of spice: all the things you need from a protracted, refreshing sundowner.
Perrito caliente
Serves 1
For the syrup
75ml honey
2 rosemary sprigs
For the drink
1 slice recent grapefruit, plus 1 wedge, to garnish
½ tsp Tajín Clasíco – that is Mexico’s favorite spice combine, created from floor dried chillies, dehydrated lime and sea salt; search for it on-line or in specialist shops
45ml good vodka – we use Ketel One
15ml recent lime juice
15ml rosemary-infused honey syrup – see above and methodology
Grapefruit soda, to high – we use Two Keys’ Pink Grapefruit
To make the syrup, put the honey, rosemary and 25ml chilly water in a saucepan, carry to a simmer over a low warmth and depart to bubble gently for 20 minutes. Put aside to chill utterly, then pressure right into a jar and seal (it should now preserve within the fridge for as much as a month)
Run the grapefruit slice round half the rim of a highball glass, then sprinkle the spice combine over the moist a part of the glass, to coat. Fill the glass with ice, then pour within the vodka, lime juice and rosemary-infused honey, and provides all the things a superb stir. High with the soda, garnish with a wedge of grapefruit and serve.
UK readers: click on to purchase these elements from Ocado
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