Smoke the tea using a chef’s smoking gun to scent the glass. Pour the Tanqueray No. Ten into a tall glass with ice. Add the tonic to taste. Garnish with grapefruit peel.
Recipe courtesy of: Mattia Pastori, Bamboo Bar, Milan. Mattia Pastori represented Italy at the World Class Bartender of the Year final, 2013.
NB. Contains 19 grams of alcohol per serve
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