2 oz Rye Whiskey
1 oz Grapefruit Juice
1 tsp Raspberry Syrup
This drink is a great twist on the classic sour formula. The less tart grapefruit provides the sour, but not overwhelmingly so, and the raspberry syrup adds the sweet. At first glance, I was a little apprehensive about the fruit combinations, however it turned out to work pretty well.
The secret, I think, is in the juice. For my first attempt at this drink, I went with a white grapefruit juice because that it was I had sitting around the house. It made a decent drink, but lacked that “sparkle” that I think pink grapefruit would provide. All in all a pretty decent cocktail, and one that I will probably add to my whiskey based list.
For the raspberry syrup, (which can be hard to find by the way) I used Smucker’s Red Raspberry Syrup. It has a great taste and viscosity, which works great in cocktails. It is available in my area at Fred Meyer stores.
Here commences the inaugural post of the Vintage Spirits and Forgotten Cocktails challenge.
If I may be permitted to already leave the alphabetical structure of the book, and move to the second drink listed. The reason for this is quite simple actually. I get home from work a little early and decide to make a drink while I do some work that needs to be done. I open my book, but to my disappointment, drink #1 is a recipe for 3 drinks at once. Doable I guess, but it calls for half an egg white, and as the author points out, it is extremely difficult to measure half of a little goopy egg white. Also, 6 drinks is really far more than anyone should consume at one time, so off to number 2 we go.
1 1/2 oz Rye Whiskey (I used Old Overholt)
3/4 oz Dry Vermouth
3/4 oz Pineapple syrup
Shake in an iced shaker and strain.
Now, when I say an iced shaker I mean a boston tin packed to to top with ice! I would probably also normally double strain my drink into my chilled cocktail glass, but sometimes I really enjoy that layer of ice shards floating on top, so I didn’t.
I actually really enjoyed this cocktail. I was pleasantly surprised as I don’t really have a love for wines or fortified wines. Also, Pineapple syrup? Weird. What I found was that the vermouth complements the spiciness of the rye, and the pineapple provides the necessary sweetness, without distracting from the flavors. I could find myself drinking this drink on a semi-regular basis.