Mixology consultant Josh Durr flavors this bourbon-grapefruit drink with a Simple Syrup made from fresh raspberries. This recipe is ideal for parties because rather than shaking each cocktail individually, you can prepare a big batch in advance.
Slideshows: Fast, Make-Ahead Cocktail Party
2 ounces fresh raspberries (about 1/3 cup)
1/4 cup plus 2 tablespoons superfine sugar
16 ounces bourbon, preferably Four Roses Single Barrel
8 ounces fresh grapefruit juice
2 ounces fresh lime juice
32 dashes (about 1 ounce) of Peychaud's bitters
16 ounces chilled club soda
8 grapefruit twists, for garnish
How to Make It
In a blender or food processor, puree the raspberries with the sugar and 4 ounces cold water. Transfer the raspberry syrup to a jar, cover and refrigerate overnight.
Strain the syrup into a pitcher, then stir in the bourbon, grapefruit juice, lime juice and bitters. Refrigerate until chilled, about 2 hours.
Stir the drink, then pour into 8 chilled ice-filled collins glasses. Stir 2 ounces of club soda into each drink and garnish with the grapefruit twists.
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