This is another "forgotten" cocktail that comes to us courtesy of Dr. Cocktail. It's a creation of a bartender whose name escapes me, but it's from 1934 and the drink, its creator and the story behind it will appear in Doc's forthcoming book Vintage Spirits and Forgotten Cocktails, due out in October 2004. Don't worry about making a note; we'll be talking about it a lot in here when the time comes.

The thing that made Doc's drink so much better than the one we made at home the other night was his use of Smucker's brand raspberry syrup, right from the grocery store, instead of the Torani raspberry syrup we used. Now, don't get me wrong -- I love Torani products; we use them all the time. But man ... that Smucker's stuff had an fabulously fruity, aromatic and intensely jammy quality (unsurprisingly) that really put this drink over the top. It's as simple as can be -- enjoy it, and don't worry about the silly name.

2 ounces rye whiskey.
1 ounce fresh grapefruit juice.
1 teaspoon raspberry syrup.

Combine with cracked ice in a cocktail shaker. Shake vigorously for no less than 10 seconds, until very cold; strain into a cocktail glass.

Doc didn't garnish this, and I don't know if the original recipe called for a garnish, but we like garnish in our drinks so we added a stemless maraschino cherry.

To quote Wes, "What the world needs is more rye cocktails." Amen.


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Chuck Taggart   email chef (at) gumbopages (dot) com