The Pentire Palomar hits all the right spots for that refreshing, naturally fruity and slightly bitter experience. A favourite across Mexico, and famously known as the 'working mans drink'. It's the perfect choice for summers evenings and feasting outdoors. This is an adaptation of a recipe served at the brilliant Paul Ainsworth's No.6 restaurant in Padstow, Cornwall.

Ingredients

75ml Pentire
25ml Fresh grapefruit juice 
15ml Fresh Lime juice
25ml Grapefruit syrup* 
Soda to top (approx 100ml) 
Pinch of Cornish sea salt

* Grapefruit syrup
Equal parts sugar and fresh grapefruit juice. In a small saucepan, bring the grapefruit juice and sugar to gentle heat for a few minutes until the sugar dissolves. As a sugar alternative, you can replace it with honey or agave. 

Method

Fill a highball glass with ice, measure in the Pentire, grapefruit syrup, grapefruit juice, lime juice and a pinch of salt and top up with soda. Stir then garnish with a lime or grapefruit slice.