As I happened to mention last week, Sarah and I have been working our way through some Las Vegas cocktails from Saveur. After the success of the Blueberry Basil Margarita, we decided to try a variation of the “Whiskey Rock-A-Roller.” We didn’t have any strawberry liqueur on hand, so we substituted St. Germain and a dash of Grand Marnier. I’m sure the original is great, but this elderflower version worked out pretty well, too. Sarah also ended up liking it, and anytime she can get behind a whiskey cocktail, you know you are on to something.
Whiskey Flower Rock
2 tbsp. sugar
5 raspberries
3 oz. Rye
1 oz. fresh lemon juice
½ oz. St Germain
1 dash of Grand Marnier
4 dashes rhubarb bitters
1 sprig mint
Muddle the sugar and four of the raspberries in a shaker. Add everything else except for the mint and the bonus raspberry. Shake over ice. Strain into an ice-filled glass and garnish with a healthy sprig of mint and a raspberry or two.
based off of the Whiskey Rock-A-Roller
