One of the real joys of cocktails as a hobby is comparing recipes and discovering what you like best.
Last time I wrote about the Blinker, I used a recipe that called for 2 parts bourbon, 1 part grapefruit juice, and 1 part grenadine. Before trying the recipe, I worried that the grenadine would be too much at that level, but was happy that the sweetness balanced the grapefruit in a way that convinced grapefruit-phobic people that it could be used to good effect.
This time, I decided to try using rye, and dial down on the grenadine. Most recipes I find call for a mere teaspoon of grenadine, or preferably raspberry syrup, which I don’t currently have.
This time I also changed my grapefruit juice. I have to admit to using canned grapefruit juice, since my rate of usage is low. But on a lark, I bought a bottle of organic grapefruit juice, and decided to use it in a blinker. This is really nice juice for store-bought, quite fresh tasting, and worth the expense if you want to skip the step of juicing your own (which is usually the best choice).
Using the better grapefruit juice and rye, and just a teaspoon of grenadine, this is a really outstanding cocktail. And once again, I handed my grapefruit-hating co-taster the glass and asked him to sip. His immeidate response…”I’ll keep this.”
1 1/2 oz rye whiskey (Sazerac 6 year)
3/4 oz grapefruit juice
1 teaspoon grenadine
shake over ice, strain into cocktail glass, sip with no worries of unexpected sourness