BAR AT HOME

Nutmeg & Clove’s Shelley Tai puts a tropical spin on the Paloma

INGREDIENTS

30ml Tequila blanco 20ml pineapple shrub 60ml grapefruit and

coconut soda grapefruit peel, for

garnish

METHOD

Build tequila blanco and pineapple shrub into a highball glass with ice

Top up with grapefruit and coconut soda

Stir gently to mix

Garnish with fresh grapefruit peel