12 white Sugar Cubes

8 oz. Club Soda (or more to taste), divided

6 oz. Green Hat Gin

2 oz. Campari

2 oz. fresh-squeezed Grapefruit Juice

2 oz. Lemon Juice

1.5 oz. Gordy’s Thai Basil Jalapeño Brine, strained for seeds

4 dashes Peychaud’s Bitters

Grapefruit slices + Gordy’s Thai Basil Jalapeños for garnish

In a 1-quart pitcher, muddle the sugar with half of the club soda until the cubes are broken up and are starting to dissolve. Add the gin, Campari, grapefruit and lemon juice, Gordy’s Thai Basil Brine and bitters, and fill the pitcher 3/4 of the way full with ice cubes. Stir for up to a minute, until cold and pitcher is frosted.

Strain into glasses (over ice if desired), top with the remaining 4 ounces of club soda (or more to taste) and garnish with grapefruit and Gordy’s Thai Basil Jalapeños.