Ingredients
Method
1.Add the grapefruit skin to the tanqueray. Rest for 12 hours and strain. Mix the grapefruit infused tanqueray with the quinquina wine and liqueur de violette.
2.Pour sparkling rosé over, to carbonate. Serve over ice in a wine glass. Garnish with pink grapefruit peel or violet flowers.
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Recipe By:
New Zealand Taste
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