The Red Rover Cocktail 1.000

Marvin Joseph/The Washington Post

May 16, 2014

The female bartending duo at Quill in the Jefferson Hotel were inspired by their recent training for a sommelier exam to add a California cabernet to the drink they call "a grown-up, summery Manhattan-sangria."


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Tested size: 1 servings

  • 5 fresh blueberries
  • 5 fresh raspberries
  • 1 1/2 teaspoons honey syrup (see NOTE)
  • 2 long dashes Angostura bitters
  • 2 ounces Bulleit Bourbon (see headnote)
  • 1 ounce California cabernet sauvignon
  • Ice


Muddle the berries, honey syrup and bitters in a cocktail shaker. Add the bourbon and cabernet. Fill with ice. Seal and shake vigorously, then strain into a chilled cocktail (martini) glass.

NOTE: To make honey syrup, combine equal parts honey and just-boiled water in a liquid measuring cup, stirring until the honey has dissolved. Cool completely before using.

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Recipe Source

From Sophie Szych and Rachel Kling, bartenders at Quill at the Jefferson Hotel.

Tested by Bonnie S. Benwick.

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