Gunshop Fizz

Ingredients

• 3 4” grapefruit twists
• 3 4” orange twists
• 3 cucumber slices, ¼” thick, divided
• 2 strawberries, hulled
• 2 oz. Peychaud’s bitters
• 1 oz. fresh lemon juice
• 1 oz. simple syrup (1:1)
• About 2¼ oz. San Pellegrino Sanbittèr (see note)

Steps

1. Combine three 4” grapefruit twists, three 4” orange twists, 2 cucumber slices, ¼” thick, 2 strawberries, hulled, and 2 oz. Peychaud’s bitters in a cocktail shaker. Muddle gently to break up fruit (do not pulverize); set aside for 2 minutes.
2. Add 1 oz. fresh lemon juice, 1 oz. simple syrup (1:1), and ice to shaker and shake until exterior is chilled, about 20 seconds. Double strain, using a cocktail strainer and a fine-mesh strainer, into an ice-filled Collins glass. Fill glass with about 2¼ oz. San Pellegrino Sanbittèr. Garnish with remaining cucumber slice.