originalintermediate⏱️ Ready in 3 min
Mexi-Toronja Collins
Citrus-driven, herbal, and built around layered grapefruit.
Prep: 3 min
Method: shake
Glass: Collins glass
Flavor Profile:
citrusherbalbitter
Rob's Story
This is built in layers.
The soda goes in the glass first so when the cocktail is strained over it, everything integrates evenly. You are not just topping—you are incorporating. When soda gets added last, it tends to sit on top and separate. This keeps the drink cohesive from the first sip.
The grapefruit here isn't one-dimensional—the liqueur brings depth and herbal character, while the soda carries brightness and lift. You need both for it to land correctly.
Ingredients
Scale:
3 oz
Fever-Tree Pink Grapefruit Soda
Poured into the glass first
1 oz
Lemon juice
Fresh squeezed
0.25 oz
Simple syrup (2:1)
0.75 oz
Pajarote Grapefruit Liqueur
Licor de toronja arandense y romero
1.25 oz
Condesa Clásica Gin
Garnish
Dehydrated lemon wheel (preferred) or fresh lemon wheel
Method
1
Add 3 oz of Fever-Tree Pink Grapefruit Soda to a Collins glass and set aside.
Soda in the glass first — straining over it integrates the drink. Topping at the end leaves the soda sitting separated.
2
Add lemon juice and simple syrup to a shaker.
3
Add grapefruit liqueur and gin last.
4
Shake with H2O croutons for 10–12 seconds.
10–12 seconds5
Strain into the prepared glass.
6
Add fresh ice to finish.
Pro Tips
Pour soda first — straining over it integrates the drink. Topping last leaves a layered, separated cocktail.
Pajarote and Condesa Clásica Gin are designed together (rosemary + palo santo/sage). Substituting either alters the structure.