This magenta-hued whiskey cocktail, inspired by a recipe from mixologist Cory Cuff of Four Seasons Hotel St. Louis, pairs slightly spicy rye whiskey with the rich, fruity flavors of red wine and blackcurrant liqueur, brightened by a touch of freshly squeezed lemon juice.
INGREDIENTS2 oz. rye whiskey
¾ oz. red wine, such as pinot noir
½ black currant liqueur
½ fresh lemon juice
Lemon peel for garnish