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.
- 2 oz. rye whiskey
- 3⁄4 oz. red wine, such as pinot noir
- 1⁄2 oz. black currant liqueur
- 1⁄2 oz. fresh lemon juice
- Lemon peel for garnish
In a cocktail shaker filled with ice, combine rye whiskey, wine, liqueur, and lemon juice. Shake well and strain into an ice-filled rocks glass. Squeeze the lemon peel lightly to release its oils and run around the rim of the glass before adding to the cocktail as a garnish.