Inky Recipe

Prepare glass and aromatics

Chill a large copa or highball glass by filling it with ice and letting it sit for 30–60 seconds. Meanwhile gently clap the rosemary sprig between your palms once to release oils (do not bruise). Warm the grapefruit slice by rubbing it lightly between your fingers to release surface oils. Lightly crush the pink peppercorns with the back of a spoon or a mortar and pestle to open their aroma.

Discard the ice used to chill the glass and refill the glass with 6 fresh ice cubes, leaving room for liquid and tonic.

Place the grapefruit slice inside the glass against the inner wall for presentation. Add the rosemary sprig standing upright or laid along the rim, and drop the crushed pink peppercorns onto the ice.

Measure and pour gin

Measure 50 ml Botanist Gin and pour it gently over the ice so it washes around the grapefruit and rosemary, allowing botanical aromatics to begin infusing.

Top with tonic

Using a bar spoon or by pouring gently over the back of a spoon, top the drink with 150 ml Fever-Tree Premium Indian Tonic Water to preserve carbonation. Pour slowly to maintain effervescence and create a clear separation of layers.

Stir once gently with a long spoon — one to two slow turns — to integrate gin and tonic without flattening the tonic.

Express additional grapefruit oils over the surface by holding the slice skin-side down and giving it a quick squeeze over the drink, then drop it in for extra aroma. Optionally, run the rosemary sprig around the rim for a fragrant finish.

Serve immediately with a short straw or without. Encourage sipping slowly to enjoy evolving botanical and peppercorn notes.