Ingredients
- 1 1/2 oz. (45 ml) Tanqueray No. Ten gin
- 3/4 oz. (20 ml) Aperol
- 3/4 oz. (20 ml) sweet vermouth, preferably Punt e Mes or Cocchi di Torino
- 1/4 oz. (7 ml) fresh lemon juice
- Splash of San Pellegrino Pompelmo
- Grapefruit twist for garnish
- Fresh thyme sprig for garnish
Personal Notes
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