1,5 oz Tromba Blanco infused with cucumbers & grapefruit skins*
2,5 oz White cranberry juice
1 oz Club soda
Small pinch of pink salt (optional)

For a 8 oz volume (1 cup) of Tromba Blanco, add 5-7 slices of cucumber and 3-4 grapefruit zest. Shake well and leave overnight up to 24 hours in the fridge to macerate. Filtrate and it’s ready to use!

Build in glass. Pour in a Rocks glass filled with ice, the infused Tromba, the juice and the salt. Stir well, top with the soda and gently stir again.

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