Pink Greyhound

  • Nettle Cordial
  • Fresh Grapefruit Juice
  • Pink Peppercorns
  • Pink Grapefruit
  • Fresh Thyme

  • 50ml Biggar Gin
  • 10ml Nettle Cordial
  • 1tsp of hand crushed Pink Peppercorns

Combine the above into a cocktail mixing jug with ice
and stir for approximately 20 seconds.

Add 125ml of pink grapefruit juice and stir to mix.
Using a Hawthorn strainer, pour into a highball glass
with ice.

Garnish with a generous bunch of fresh thyme and pink
grapefruit.

Designed by David Lapsley, Sommelier Patron at Etive Restaurant in Oban.