A tart, rosy Repeal-era whiskey sour built on rye, grapefruit juice, and a measure of grenadine that lends both color and a soft pomegranate sweetness. It first appeared in print in Patrick Gavin Duffy's 1934 Official Mixer's Manual and turned up across several American books of the mid-1930s, a convergent classic with no single inventor. Bracingly bitter-sweet, it was later revived (and often rebuilt with raspberry syrup) by modern bartenders.
Garnish: Grapefruit Peel
Shaken · Coupe · None
add
Combine rye whiskey, grapefruit juice, and grenadine in a shaker.
shake
Add cracked ice and shake well until chilled.
strain
Double-strain into a chilled coupe.
garnish
Optionally express a grapefruit peel over the surface and drop it in.