bourbonismyspinach

With the blooming of all the dogwoods recently I felt compelled to make something that reminds me of growing up in Florida, so I grabbed some grapefruit juice and whiskey and started mixing:

• 1.5 Rye Whiskey
• .5 St. Germain
• .25 coriander ginger syrup
• 2 splashes grapefruit juice
• 1 dash Peychaud’s bitters
• 1 dash lemon bitters

Stir over ice and strain into chilled coupe glass. No garnish is needed, and this could also be served on the rocks as a punch. This is sweeter than most of my drinks, but not cloyingly so, with light citrus, and crisp.