Swine & Sea — The Back Porch Highball — French Creole Recipe

The Back Porch Highball

Made this on a hot Friday when I couldn’t quite bring myself to pour a bourbon. Found a grapefruit in the crisper that looked past its prime, but still had some fight in it. Paired it with dry vermouth and tonic. It came out clean, cold, and quietly brilliant.

Recipe

  • 2 oz.

    dry vermouth

  • 2 oz.

    fresh grapefruit juice
  • tonic water

  • 2 dashes

    orange bitters
    Step 1

  • Fill a highball glass with ice. Add the dry vermouth, fresh grapefruit juice and orange bitters.

    • Step 2

  • Top with tonic water. Gently stir. Garnish with a slice of grapefruit.