Garnish:
Grapefruit zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Straight bottled-in-bond rye whiskey |
| 2 fl oz | Freshly squeezed pink grapefruit juice |
| 1⁄2 fl oz | Giffard Grenadine Syrup |
| 4 drop | Bittermens Hopped Grapefruit Bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Back in the 1940s, David Embury wrote of this drink, "One of a few cocktails using grapefruit juice. Not particularly good but not too bad."
Variant:
History:
First published in Patrick Gavin Duffy's 1934 The Official Mixer's Manual.
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