A deliciously refreshing cocktail that uses in-season fresh fruits and really brings out the citrus aromas in Washhouse gin.

To start, make the Thyme-infused grapefruit juice (600mL brew):

• Bunch fresh thyme sprigs
• 100mL hot water
• 400mL freshly squeezed grapefruit juice

Add thyme sprigs to a glass jar. Pour 100mL water over sprigs. Wait for 5 minutes. Add 400mL grapefruit juice. Steep in fridge overnight or for at least 8 hours (Can keep for approx. 1 week in the fridge).

To make the quince syrup:

• 4 quinces, peeled and chopped
• 1 cup sugar
• 2 tbs lime juice
• 2 cups water

Combine all ingredients in a small pan and simmer on low heat for two hours, until syrup thickens slightly and turns a lovely, jewelled rose colour (Can keep for approx. 1 week in the fridge).

Then to make the cocktail:

• Lime peel
• 40mL Waitoki Washhouse Citrus Gin
• 2 tbs lime juice
• ½ ounce quince syrup
• Thyme infused grapefruit juice
• Ice

Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into the glass. Top up with thyme-infused grapefruit juice and garnish with a sprig of thyme.

Don’t have fresh fruits or want to try different mixers? Here’s a few of our favourites that you can interchange with some of the mixers or fresh juices above:

• Strangelove Salted White Grapefruit
• Fevertree Sparkling Pink Grapefruit
• Soda Press Co Organic Pink Grapefruit Syrup
• Six Barrel Soda Grapefruit Syrup
• East Imperial Grapefruit Soda