This 1930s' classic originally called for grenadine, until an inspired bartender realized that raspberry syrup made a much better match with the rye and grapefruit juice.
- 2 ounces rye whiskey
- 1 ounce freshly squeezed grapefruit juice
- 1 teaspoon store-bought or homemade raspberry syrup (see NOTE)
- Twist of lemon peel, for garnish
Fill a cocktail shaker halfway with ice. Add the rye, grapefruit juice and raspberry syrup. Shake well, then double strain into a chilled cocktail (martini) glass.
Garnish with the twist of lemon peel.
NOTE: You can order a good raspberry syrup from SmallHandFoods.com, or make your own: Combine 2 cups fresh raspberries, 2 tablespoons sugar and 1 cup 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 cold water and 1/2 teaspoon freshly squeezed lemon juice; mix well. Skim 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.
Adapted from Paul Clarke who blogs at www.CocktailChronicles.com.
Tested by Michael Taylor.
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