|2 fl oz||Rutte Dry Gin|
|1/2 fl oz||Yellow Chartreuse liqueur|
|1/2 fl oz||Grapefruit juice (pink)|
|1/4 fl oz||Lemon juice (freshly squeezed)|
|1/6 fl oz||Giffard Sugar Cane Syrup|
|1 dash||Bob's Grapefruit Bitters (optional)|
|1/4 fl oz||Chilled water (omit if wet ice)|
There's a suitable subtle monastic influence to this complex, gin-based, most learned of cocktails.
Adapted from a drink created in 2007 by John Deragon at PDT, New York City, USA.