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The Blinker’s origins are unknown, but a recipe for it appeared in 1934 in Patrick Gavin Duffy's The Official Mixer’s Manual. Imbibe columnist Ted Haigh (aka Dr. Cocktail) has tweaked that recipe to delicious results. “I now call it Dr. Cocktail’s Blinker,” he says. “The original had grenadine; I put a really good raspberry syrup in it instead, messed around with the proportions, and it’s just such a good drink!”
2 oz. rye whiskey
1/2 oz. fresh grapefruit juice (not pink)
1 barspoon raspberry syrup (the kind you drizzle on ice cream—like Smucker's or Knott's Berry Farm)
Ice cubes
Tools: shaker, strainer
Glass: cocktail
Garnish: grapefruit twist
Combine all ingredients, including ice in a shaker and shake vigorously. Strain into a chilled glass and garnish.
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Read more about Ted Haigh in Paul Clarke's profile, "Doctor Cocktail".
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