- 3 oz of Esprit-de-London
- 2 oz of grapefruit juice
- 4-5 cucumber slices
- 2-3 basil leaves
- Garnish: 1 thin cucumber slice and 1 grapefruit slice
- Mix all the ingredients in a blender until smooth.
- Pour into a Highball type of glass full of fresh ice.
- Garnish with a thin cucumber slice and a grapefruit slice.
A recipe from
Thomas La Terreur