Name: Red Raider
Total time: 4 min
Cuisine: Cocktail
Ingredients: 50 ml Bourbon whiskey; 22.5 ml Triple sec; 22.5 ml Lemon juice; 15 ml Grenadine syrup; 2 drop Saline solution 4:1

Red Raider
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Photographed in an Urban Bar Fluet Old Fashioned 1910 34cl

Ingredients:
1 ²⁄₃ oz	Bourbon whiskey
³⁄₄ oz	Cointreau triple sec liqueur
³⁄₄ oz	Lemon juice (freshly squeezed)
¹⁄₂ oz	Monin Grenadine Syrup
2 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

Prepare:

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of lemon zest twist.

How to make:

SHAKE all ingredients with ice.
STRAIN into ice-filled glass.

Garnish:

EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A citrusy Bourbon Whiskey Sour. The quality of your grenadine will make or break this cocktail.

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History:

Adapted from a recipe first published in Mr. Boston De Luxe Official Bartender's Guide. I don't know the first date of publication, but this cocktail doesn't appear in my copy of the 1968, 42nd edition, but does feature in my 57th printing, January 1978 edition of Mr. Boston De Luxe Official Bartender's Guide.

RED RAIDER
1 oz. Old Kentucky Tavern Bourbon Whiskey
½ oz. Old Mr. Boston Triple Sec
1 oz. Lemon Juice
1 dash Grenadine
Shake with ice and strain into cocktail glass.
Mr. Boston De Luxe Official Bartender's Guide, 1978

The Red Raider was all but forgotten until the twenty-teens when it was resurrected and adapted by Erick Castro, a well-known bartender, bar entrepreneur and podcaster.

Nutrition:

One serving of Red Raider contains 222 calories

Alcohol content:

1.7 standard drinks
21.04% alc./vol. (21.04° proof)
23.2 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Simon Sedgley

15th August at 12:27

As with tomato and basil, Bourbon and Grenadine were made for each other. We went with lime instead of lemon, thinking that the citrus needed a bit more kick to stand up to the prescribed volume of Grenadine. A very delicious cocktail.