A brighter, fruitier highball that uses a heavier pour of the grenadine-style syrup for a candy-fruit edge over chilled gin.
ABy Annebala
Servings
1
2 oz Spiced London dry gin
1 oz Zero-sugar grenadine-style fruit syrup
3 oz Low-calorie Indian tonic water
0.5 oz Fresh lemon juice
1 cup Ice
1 piece Lemon wheel (garnish)
1 piece Maraschino cherry (garnish)
Calories
267 kcal
Carbs
58g
Fiber
1g
Sugar
43g
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Build the Cocktail
1. Fill a highball glass generously with ice so the glass is well chilled and the drink stays cold.
1 cup Ice
2. Pour the spiced London dry gin directly over the ice, followed by the grenadine-style fruit syrup and the fresh lemon juice. The lemon juice is key — it lifts the sweetness and keeps the drink bright rather than cloying.
2 oz Spiced London dry gin,
1 oz Zero-sugar grenadine-style fruit syrup,
0.5 oz Fresh lemon juice
3. Give the mixture a very brief, gentle stir (3–4 rotations only) to combine the syrup and gin without bruising the carbonation.
4. Top slowly with the chilled low-calorie Indian tonic water, pouring down the side of the glass to preserve the bubbles. The drink should bloom a vivid pink-coral colour.
3 oz Low-calorie Indian tonic water
Garnish & Serve
5. Garnish with a lemon wheel perched on the rim and a maraschino cherry dropped into the glass. Serve immediately.
