This cocktail is an interesting riff on a Whiskey Sour (http://youtu.be/jWeCefJj-T0) that wildly changes the proportions of sweet and sour to swing heavily in the sour’s favor. Obviously that makes the drink something else entirely, not to mention the fact that the lemon juice is swapped out in favor of grapefruit juice and the simple syrup (http://youtu.be/62YNp0jgzvU) for raspberry syrup (http://youtu.be/fdtctmdqgA4).
The Blinker is getting a little more recognition these days, but had fallen out of favor for a while, hence it’s inclusion in Ted Haigh’s book, Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them (http://www.amazon.com/gp/product/1592535615/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1592535615&linkCode=as2&tag=distingspirit-20&linkId=M6CKQ4INDDRU35E2). The book is a great starting place if you’re looking to venture out beyond Cosmos and White Russians (http://youtu.be/FsBmI5v5xbs), not that there’s anything wrong with them. This recipe for The Blinker is Haigh’s variation and the one that happens to work best. For my money, any excuse to use Raspberry Syrup is a good one. But if you try it both ways, one with Grenadine and one with Raspberry Syrup, let me know in the comments which you prefer.
The rye I use is Rittenhouse, mostly because I happen to have it on hand. If you use Old Overholt (which is specified in the book) or Bulleit or Wild Turkey Rye 101 or Sazerac (the brand, not the cocktail) or whatever rye you prefer to mix with they will all make a great Blinker. A good store bought, pure, no-additive juice will work in an emergency, but the results will be noticeably different. As always, I encourage you to squeeze your own juices for cocktails. Cheers!
2oz Whiskey (Rye preferred)
1oz Grapefruit Juice
1 tsp Raspberry Syrup
Shake ingredients with ice.
Strain into chilled glass.
Garnish with Lemon Peel.
Items Featured in This Episode
Wholesome Sweeteners (not exactly featured)