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by Neyah White of San Francisco’s Nopa


1 ounce Croft Pink Porto
1 ½ ounces Blanco Tequila
2 ounces grapefruit juice
1 ounce soda water
dash of simple syrup (as needed, depending on the sweetness of the grapefruit)
1 lime wedge, as garnish


Pour all of the ingredients into an ice filled mixing glass, stir briefly, and strain into an ice filled Collins glass. Add the garnish.

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