|2 fl oz||Bourbon whiskey|
|1⁄4 fl oz||Giffard Grenadine Syrup|
|1 fl oz||Freshly squeezed pink grapefruit juice|
Back in the 1930s David Embury wrote of this drink, "One of a few cocktails using grapefruit juice. Not particularly good but not too bad." How times have changed! Achieving the right level of dilution and aeration from your shake is crucial to this drink's success.
First published in Patrick Gavin Duffy’s 1934 The Official Mixer’s Manual.