Whoa, Nellie!

I can’t believe that it keeps fucking snowing! And we lost power and internet last week when I mixed this one up! Fortunately, I was still able to access my favorite cocktail recipe app Mixology and look up a few possibilities based on whatever I happened to have on hand and was in the mood for. This one stood out to me because of the combination of rye and grapefruit, which I thought might taste good together. Lately I’ve been finding that rye works better for cocktails than bourbon as it’s less sweet and has a bit more of a spicy bite to it. After mixing this one up and deciding it was “blog worthy”, and after power and internet were restored, I decided to research it a bit more. Most of the recipes I found actually only called for only 1 ¼ oz. rye and also ¾ oz. Cointreau and 4 dashes of Angostura bitters. It’s definitely a recipe I’ll try again, so maybe next time I’ll try that variation. I also might try skipping the simple syrup, as the rum is plenty sweet. However, I used Kraken because I didn’t have any good aged rum, and that’s probably sweeter than a typical dark rum like Myers or my new favorite Don Papa. I guess I’ll have to do a prolonged taste test to compare… In any case, this stripped down version was quite tasty on a cold wintry almost-spring day and it’s worth your time to try it out with the variations that suit you best!


  • 1 ½ oz. rye

  • ¾ oz. dark rum

  • ½ oz. fresh squeezed lemon

  • ½ oz. fresh squeezed grapefruit

  • ½ oz. simple syrup

  • garnish with grapefruit or lemon twist

Shake with ice and strain into a chilled martini glass

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