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.