Words by Patricia Richards<\/strong>
\n Photography by Sarah Jane Sanders<\/strong><\/p>\n

Ingredients<\/em><\/p>\n

-1 oz. Drambuie 15 year Liqueur
\n-1 oz. St-Germain Elderflower Liqueur
\n-2 oz. Freshly Squeezed & Strained Ruby Red Grapefruit Juice
\n-0.75 oz. Freshly Squeezed & Strained Lemon Juice
\n-0.75 oz. Simple Syrup (Equal parts Baker’s sugar with water. Stir until dissolved.)
\n-3 Dashes Dr. Adam Elmegirab’s Teapot Bitters
\n-1 Drop Bittermens Hopped Grapefruit Bitters<\/p>\n

Method<\/em><\/p>\n

Combine the above ingredients into a clean, bar mixing glass. Fill your bar
\nmixing tin, two-thirds full of ice and shake well. Strain over fresh ice into a Collins glass.
\nGarnish with a long, fresh swath of grapefruit peel. Serve.<\/p>\n

TIP: Adjust the simple syrup as desired, depending on your personal palate as well as the
\nsweetness level of your fruit.<\/p>\n

Want a new spirited recipe each season? Subscribe to CAKE&WHISKEY magazine or purchase the single issue\u00a0here.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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