The Pastel

• 2 ounces gin
• 1 dash dry vermouth
• 1 dash Pernot
• 1 splash Grapefruit Perrier

1. First, get a rocks glass (yes, I know that isn't a rocks glass up there, quiet down), and put a few ice cubes in there.
2. Add the gin, vermouth, and Pernot, in that order.
3. Pour the Perrier on top. Now there's a very important reason why you're not getting all Roger Moore with this stuff and shaking it up. Three, actually.
4. First, if you put fizzy stuff in a shaker and shake it, it's gonna explode all over your face. Welcome to basic chemistry, folks.
5. Second, that fizzy stuff is gonna do the mixing for you: once you pour it in and start drinking, the bubbles will move everything around until all the ingredients are just where they need to be.
6. Third, shaking up drinks that don't have anything non-alcoholic in them (i.e. juice) makes them taste like crap. Leave the foam for the fruity stuff, folks.

gin

Taken from food52.com/recipes/31555-the-pastel (may not work)