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Epicurious

Sunrise Ruby

Image may contain Herbs Mint Plant Beverage Alcohol Liquor Tequila Soda and Beer
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

Need to make a substitution?

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.

Explore Bon AppétitCocktailRye WhiskeyWhiskeyGrapefruitCitrusFruitNutmegBeveragesEasy5 Ingredients or FewerEpicurious