Recipe created by Jess Morton at Reid’s Distillery in Toronto. She suggests using a vegetable peeler to create ribbons from the fresh ginger root.
• 1 or 2 ribbons of fresh ginger root
• 1.75 oz Sobrii
• 4 oz grapefruit-flavoured seltzer
• Garnish: 2 to 3 large mint leaves or a slice of grapefruit
Build drink in a tall glass: layer ginger root ribbons with ice cubes, then pour in Sobrii. Top the glass with grapefruit-flavoured soda water. Garnish generously with mint or grapefruit slices. Serves 1.