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 | Strucchi 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) |
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:
149 calories
Alcohol content:
- 1.6 standard drinks
- 20.93% alc./vol. (41.86° proof)
- 22.5 grams of pure alcohol
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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