cocktails

The Blinker Cocktail( 2 versions)

 

Blinker Cocktail #1

2 oz Jim Beam rye whiskey

1 oz grapefruit juice

1 barspoon of house made grenadine (review this post for a grenadine recipe or where to buy quality)

shake over ice, strain into chilled coupe

no garnish

 

Blinker Cocktail #2

2 oz Wild Turkey rye whiskey

1 oz grapefruit juice

1 barspoon of simple syrup (2:1)

1 barspoon of raspberry syrup (see note below for rasp syrup recipe)

again shake over ice, strain into chilled coupe

no garnish

 

NOTE: Combine 2 cups fresh raspberries, 2 tablespoons sugar and 1 cup water in a medium, heavy-bottomed saucepan over medium heat. Cook for about 4 minutes, stirring, until the berries release their juices. Add 1 1/2 cups cold water and 1/2 teaspoon freshly squeezed lemon juice; mix well. Skim any foam that forms on the surface, then reduce the heat to medium-low and cook for 15 minutes, stirring occasionally. Use a cheesecloth-lined strainer to strain the mixture into a bowl, pressing to extract as much liquid as possible. Return the liquid to the saucepan and add 1 1/2 cups of sugar; increase the heat to medium and stir until the sugar has dissolved. Once the liquid bubbles at the edges, cook for 2 minutes to form a syrup. Remove from the heat and cool before serving or refrigerating for up to 3 weeks. This recipe makes about 2 1/2 cups.

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4 thoughts on “The Blinker Cocktail( 2 versions)

  1. Pingback: The Monkey Gland | mdh

  2. Pingback: The Boston Cocktail | mdh

  3. Pingback: Calle Pomelo | mdh

  4. Pingback: Weekly Cocktail #50: The Brooklyn Cocktail « Putney Farm

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