Garnish:
Coin-sized grapefruit zest twist (sun-like)
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Straight rye whiskey (100 proof / 50% alc./vol.) |
| 1 fl oz | Dry vermouth |
| 1 fl oz | Pink grapefruit juice (freshly squeezed) |
| 1/12 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) |
Read about cocktail measures and measuring.
Review:
Best made with a bottled-in-bond rye whiskey but also works well with bourbon. Depending on your whiskey and grapefruits, you may want to omit or even increase the sugar syrup. Strike the right balance and this is a refreshing bracer of an aperitif.
History:
Adapted from a recipe in the 1949 edition of Esquire's Handbook for Hosts.
TEXSUN COCKTAIL
Esquire's Handbook For Hosts, 1949
2 parts rye whiskey
1 part French Vermouth
1 part Texsun grapefruit juice
Shake well with ice and serve with cherry
Nutrition:
One serving of Texsun contains 148 calories.
Alcohol content:
- 1.6 standard drinks
- 20.26% alc./vol. (40.52° proof)
- 21.8 grams of pure alcohol
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