Add Martin Miller's Gin, dry vermouth, grapefruit cordial (or fresh pink grapefruit juice), fresh lemon juice, honey syrup, and a dash of orange bitters into a cocktail shaker.

Fill the shaker with the ice cubes and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosty on the outside. This both chills and dilutes to proper balance.

Empty the ice or water from the chilled glass. Double-strain the contents of the shaker into the chilled coupe or martini glass using a Hawthorne and fine mesh strainer to catch ice shards and pulp for a silky texture.

Top gently with 1 oz of chilled Icelandic sparkling water to add lift and a mineral, crisp finish. Stir once very gently with a bar spoon to incorporate without losing effervescence.

Garnish & Finish

Express the grapefruit peel over the surface of the cocktail by holding it with the outer skin facing down and giving it a quick twist to release essential oils. Rub the peel around the glass rim and drop it into the drink.

Garnish with the micro-mint sprig placed gently on the surface or perched on the glass edge for aroma. Serve immediately.