New England is infamous for its quirky, quick-changing weather and that’s certainly been the case in Connecticut this month. Not two weeks ago our basements were flooded and the National Guard was actually called into our small town to help control the flood. Days later we had record high temps and sunshine. Currently, we’re somewhere in between but I’m hoping (if only for the sake of our newly-planted grass) that the weather starts leaning in Summer’s direction.
April’s Scotchtail is perfect for this time of year (no matter what the weather’s doing) and the flavor combo of grapefruit and honey is divine! Easy-to-make, too! What more could you ask for?
1 ½ oz. Ruby Grapefruit Juice
2 barspoons honey
Dash Grapefruit bitters
Stir the honey in the empty old fashioned glass. Add the whisky and continue until dissolved. Following the addition of the Grapefruit Juice, top with crushed ice.
1 ½ oz Chivas Regal 12 yo
¾ oz. Monin Mandarin Syrup
¾ oz. Fresh Lime Juice
Dash Peach Juice
Shake all ingredients (except tonic) together in a Boston shaker. Pour over ice and top with tonic water. Garnish with sliced apple.