Using a muddler, crush the grapefruit and the sugar together. Place ice in glass, add grapefruit mixture and remaining ingredients, stir.

Glass 300ml highball.

Garnish a straw.

*for sugar syrup combine 1 cup (220ml) sugar and 1 cup (250ml) water in small saucepan , stir over low heat until sugar dissolves. Bring to a boil, then reduce heat and simmer, uncovered, without stirring, 5 minutes, remove from heat, cool.
Store in an airtight container in the refrigerator for up to 2 months.

Makes about 350ml