• 40ml Bombay Sapphire
• 20ml freshly squeezed pink grapefruit juice
• 12.5ml vanilla sugar syrup

Measure all ingredients into the glass part of a cocktail shaker, fully fill with cubed ice, attach the top section securely, shake very hard then double strain (using a tea strainer) into a tumbler glass filled with ice. Garnish with two short straws and a spritzed and twisted grapefruit peel.