You ever hit up a BBQ, and you’re thinking, I need something real different to drink with my Trap Mac and ribs? Most BBQs have the same ol’ same ol’ drinks, and that’s a problem. Well, we have a solution for you now, so you’re welcome.
![Skew It On The Bar-B_drink recipe excerpted from Trap Kitchen: The Art of Street Cocktails by Malachi "Spank" Jenkins and Roberto "News" Smith. © 2022 by Malachi Jenkins and Roberto Smith. Mixology by Brian Boykin & Maxwell Britten. Curated by Kathy Iandoli. Published by Kingston Imperial, LLC. Photos © by Madelynne Ross of Bites and Bevs LLC., Teddy Wolf, and Kingston Imperial, LLC.](https://content.ctpublic.org/wp-content/uploads/2023/05/Skew-It-On-The-Bar-B_recipe-image_sized-300x169.jpg)
Skew It On The Bar-B
Equipment
- Plastic cocktail pouch
- Jigger
- Pairing knife (to slice garnish)
Ingredients
- 1/2 ounce honey syrup
- 2 ounces Tangueray London Dry Gin
- 1 ounce pink grapefruit juice
- 3 ounces Arizona Tea (original)
- Multiple grapefruit twists
Instructions
Make the Honey Syrup recipe
- Combine 2 parts water to 1 part honey in a saucepan. Stir while bringing up to temperature. Refrigerate before serving.
Make the cocktail
- Combine all remaining ingredients in the cocktail pouch. Add cubed ice. Seal pouch and shake briskly to mix and dilute the cocktail. Add garnish and serve.
Notes
![Trap Kitchen: The Art of Street Cocktails by Malachi "Spank" Jenkins and Roberto "News" Smith. © 2022 by Malachi Jenkins and Roberto Smith. Mixology by Brian Boykin & Maxwell Britten. Curated by Kathy Iandoli. Published by Kingston Imperial, LLC. Photos © by Madelynne Ross of Bites and Bevs LLC., Teddy Wolf, and Kingston Imperial, LLC.](https://content.ctpublic.org/wp-content/uploads/2023/05/Trap-Kitchen-Art-of-Street-Cocktails-Cover-Image_New_350-300x450.jpg)