Pepper Blossom
- 2 oz Amethyst Grapefruit Basil
- 3 or 4 slices jalapeño, seeds removed
- 4 or 5 large basil leaves
- 1 oz Elderflower Simple Syrup
- 2 oz grapefruit juice
- Club soda (optional)
Add the Amethyst, jalapeño slices, and basil leaves to shaker and muddle a bit to release the flavor of the jalapeño and basil. Let sit for a bit. Wet the rim of a glass with grapefruit juice and coat with sugar. Fill with ice. Add the elderflower simple syrup and grapefruit juice. Stir or shake to combine and pour into the ice-filled glass. Top off with a bit of club soda.