RUBY APPLE

INGREDIENTS

• 3 cl. CÎROC Apple Vodka
• 3 cl. Dessert wine (sweet white wine)
• 7 ml. Freshly squeezed Pink Grapefruit juice

METHOD

1. Put all the ingredients in a shaker with ice.
   (Cut the grapefruit in half and put it in a citrus press and press directly into the shaker)
2. Shake until cooled.
3. Put a strainer on your tin shaker and then strain the contents directly into a highball glass with ice.
4. Garnish with a slice of pink grapefruit and apple.

BAR EQUIPMENT

• Ginza Boston and Speed ​​Tin - 57 cl. and 65 cl.
• Mezclar Jigger Slim Style 25/50 ml.
• Mezclar luxury strainer
• Citrus press in Japanese 18/8 steel
• Tom Dyer pouring spout