Chambord liqueur hits your palate first with notes of bright raspberries, mixed with dark blackberries. Next comes a soft citrus spice flavor combined with bitter grapefruit found in Campari and finally glazed with malted caramel grapefruit juice. Then ‘Vroooommm’, Bulleit Rye’s honey rye spice livens up your palate. Fonseca Bin 27 Port balances out this ‘Guilty Pleasure’ with rich current velvety dark cherry flavors and Regan’s bitters adds a touch of orange zest.
- 1 oz Bulleit Rye
- 1 oz Campari
- .5 oz Fonseca Bin 27 Port
- .5 oz Chambord
- .5 oz Caramelized grapefruit juice
- .25 oz Fresh squeezed Meyer lemon Juice
- 2 dashes Regans Orange Bitters
Add all ingredients into a shaker with ice. Shake well. Fine strain into a chilled coupe glass. Garnish with a grapefruit twist.
Caramelized Grapefruit Juice
Cut two grapefruit in half. Place them upside down on a baking sheet so that the inside is facing up. Sprinkle each half with one tablespoon of brown sugar and half a teaspoon fresh ground cinnamon. Broil on high for 5-10 minutes, take the baking sheet out and let the grapefruit cool. Juice grapefruit then fine strain the juice into an airtight container.