Sometimes I’m just hankering for a gin cocktail that isn’t a G&T—and this one, adapted from the Death & Co. book’s recipe for a “Tom Bomb”, is pretty easy to put together and you likely have the ingredients on hand. I’m looking forward to creating the original recipe next summer when pineapple feels a little more in-season—though really, is there ever a time when those tiki flavors don’t make your mouth water?
makes 2 cocktails
- 3 oz gin – I used Tanqueray (any London dry should work here)
- .5 oz cinnamon bark syrup
- 1 oz lemon juice
- 1 oz grapefruit juice
- .5 oz orgeat – I like Small Hand Foods
Shake all ingredients with ice, then strain into a highball filled with crushed ice. Garnish with a grapefruit twist.