Sunrise Ruby
Photo by Paul H. Christian, Food Styling by Michele Figliuolo
This fresh, tangy, tropical-style cocktail plays up the rich rum finish in Angel’s Envy Rye, without overpowering the whiskey’s spice.
Recipe information
Yield
Makes 1 cocktail
Ingredients
Brown Sugar and Nutmeg Syrup
½ cup brown sugar
1 tsp. freshly grated or ground nutmeg
Cocktail
1 1/2 oz. Angel’s Envy Rum-Finished Rye
1 oz. fresh ruby red grapefruit juice
1 oz. Brown Sugar and Nutmeg Syrup
Garnish: Big bunch fresh mint and ruby red grapefruit slice
Preparation
Step 1
For the Brown Sugar and Nutmeg Syrup, combine 1 cup water with brown sugar in a small saucepan over medium heat. Add nutmeg and stir until sugar is fully dissolved. Let cool, then transfer to a clean, resealable container and refrigerate for up to 2 weeks.
Step 2
For the cocktail, combine rye, grapefruit juice, brown sugar-nutmeg syrup, and ice in a cocktail shaker and shake until well chilled. Pour contents of tin (including ice) straight into a 14 oz. rocks glass or 16 oz. tumbler and top with crushed or cracked ice. Garnish with ruby red grapefruit slice and mint.
