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Courtesy Prohibition Pig

Throw The Horns

Sweet meets spice in this rye-fueled cocktail from Vermont’s Prohibition Pig.

1 oz. rye whiskey
3/4 oz. Madeira
3/4 oz. fresh grapefruit juice
1/2 oz. maraschino liqueur
2 dashes Jerry Thomas Decanter bitters (you can substitute Angostura bitters in a pinch)
Tools: shaker, strainer
Glass: coupe

Combine all ingredients in a shaker and shake with ice. Strain into a chilled coupe.


Jeff Baumann, Prohibition Pig, Waterbury, Vermont

 

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