New Brunswick

[Photograph: Wes Rowe]

This variation on the classic Brunswick cocktail from Ehren Ashkenazi of The Modern in NYC features fresh grapefruit juice along with rye whiskey. Ashkenazi uses Lillet Rouge to balance it out, but we like the richness of Carpano Antica sweet vermouth instead.

Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

New Brunswick

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:makes 1 cocktail
Active time:5 minutes
Total time:5 minutes
Special equipment:cocktail shaker and strainer
This recipe appears in: 6 Rye Cocktail Recipes for Wintertime Sipping
Rated:

Ingredients

  • 2 ounces freshly squeezed pink grapefruit juice
  • 1 ounce Rittenhouse Rye or other high-proof rye whiskey
  • 1 barspoon freshly squeezed lemon juice
  • 1 barspoon simple syrup (see note above)
  • 1 ounce Lillet Rouge or Carpano Antica Vermouth
  • 2 dashes grapefruit bitters

Procedures

  1. 1

    Pour grapefruit juice, rye, lemon juice, and simple syrup in a cocktail shaker. Fill with ice and shake until well chilled, about 15 seconds. Strain into a highball glass filled with ice. Top with Lillet Rouge or Carpano and add 2 dashes grapefruit bitters. Serve.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: