The Blinker

Pro tips

• Use freshly squeezed grapefruit juice; bottled loses the bright acidity essential to balance the whisky and raspberry.
• Chill your coupe or cocktail glass before pouring to keep the drink crisp and slow dilution.
• Stir vigorously with ice for 10-15 seconds to properly chill and integrate the whisky, juice, and syrup.
• Express the grapefruit twist over the drink's surface to release oils and add citrus aroma before dropping it in.

Substitutions

• Grapefruit juice → Ruby or pink grapefruit juice (slightly sweeter, more floral notes)
• Straight rye whisky → Rye whiskey with higher proof (100+ proof for more robust spice backbone)
• Raspberry syrup → Strawberry or cherry syrup (darker fruits; use sparingly as these are less tart)

Equipment

cocktail shaker · jigger · bar spoon · coupe or cocktail glass

What's the difference between this recipe and the original 1934 version?

The original used grenadine, but raspberry syrup complements grapefruit better and provides cleaner fruit balance without the heavy sweetness.

What type of raspberry syrup should I use?

Use a thick ice-cream topping syrup rather than thin beverage flavoring syrup for proper body and flavor intensity.

Can I make this without fresh grapefruit juice?

Fresh juice is essential for the cocktail's characteristic tartness and brightness; bottled versions lack the crisp acidity that defines this drink.

What rye whisky works best?

Any straight rye whisky works; higher-rye content (75%+ rye grain) amplifies spice and pairs well with the citrus and raspberry.

How should I garnish it?

Finish with either a grapefruit twist for citrus aroma or a skewered fresh raspberry to echo the syrup flavor.