This is essentially a Blinker cocktail that has been "lengthened" into a rickey with the addition of carbonation. A little lime juice adds a refreshing tartness. Be sure to double-strain as you pour from the shaker.
Here in The Post Food section, we decided a few years ago that homemade raspberry syrup is superior to the usual store-bought stuff; see the NOTE below. If you make your own, you'll have plenty left over, which can be used to flavor sparkling sodas and iced tea; also as a macerating base for cut-up fresh fruit. However, store-bought raspberry syrup will work fine; you can order a high-quality one from www.smallhandfoods.com.
Make Ahead: Homemade syrup can be refrigerated in an airtight, sterile container for several weeks.
- Ice cubes
- 2 ounces rye whiskey
- 2 ounces fresh grapefruit juice
- 1/2 ounce fresh lime juice
- 1/4 ounce raspberry syrup (see NOTE)
- 2 ounces sparkling mineral water, preferably Apollonaris brand
- Twist of lime peel, for garnish
Fill a cocktail shaker halfway with ice. Add the rye, citrus juices and syrup. Shake well, then double-strain into a highball glass filled with ice cubes.
Top with the sparkling water, then stir gently. Garnish with the lime peel twist.
NOTE: To make raspberry syrup, combine 2 cups of fresh raspberries, 2 tablespoons of sugar and 1 cup of water in a medium, heavy-bottomed saucepan over medium heat. Cook for about 4 minutes, stirring, until the berries release their juices. Add 1 1/2 cups of cold water and 1/2 teaspoon of fresh lemon juice; mix well. Skim off any foam that forms on the surface, then reduce the heat to medium-low and cook for 15 minutes, stirring occasionally. Use a cheesecloth-lined strainer to strain the mixture into a bowl, pressing to extract as much liquid as possible. Return the liquid to the saucepan and add 1 1/2 cups of sugar; increase the heat to medium and stir until the sugar has dissolved. Once the liquid bubbles at the edges, cook for 2 minutes to form a syrup. Remove from the heat and cool before serving or refrigerating for up to 3 weeks. The yield is about 2 1/2 cups.
From Spirits columnist Jason Wilson.
Tested by Bonnie S. Benwick.
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