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Epicurious

Sunrise Ruby

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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

  1. 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.

TagsCocktailAlcoholBeveragesRye WhiskeyWhiskeyGrapefruitCitrusFruitNutmegHerbs & SpicesEasy5 Ingredients or FewerEpicurious
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