Blinker 1.000

Deb Lindsey/For the Washington Post, Glassware from Crate and Barrel

Cocktails that complete me Jan 28, 2011

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.

Servings: 1
  • Ice
  • 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, 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.

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Recipe Source

Adapted from Paul Clarke who blogs at

Tested by Michael Taylor.

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