Sweet meets spice in this rye-fueled cocktail from Vermont’s Prohibition Pig.
1 oz. rye whiskey
3/4 oz. Madeira
3/4 oz. fresh grapefruit juice
1/2 oz. maraschino liqueur
2 dashes Jerry Thomas Decanter bitters (you can substitute Angostura bitters in a pinch)
Tools: shaker, strainer
Glass: coupe
Combine all ingredients in a shaker and shake with ice. Strain into a chilled coupe.
Jeff Baumann, Prohibition Pig, Waterbury, Vermont
