“This book is being published… in the hope that it will contribute at least a little to the standardization of drinks and to the promotion of that happy state of affairs where, when you order your favorite cocktail, you will get exactly the sensation your hopeful taste-buds have been anticipating, no matter what corner of this bright and beautiful land you happen at the moment to be inhabiting.”

— The Official Mixer’s Manual, 1934

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The Blinker is, ironically, one of those cocktails that everyone makes differently, in every corner of this bright and beautiful land you happen to be inhabiting at the moment.

The one thing it always has is grapefruit—usually juice, sometimes zest, occasionally both—and beyond that, all bets are off. Is it rye or bourbon? Do you add other citrus, like lemons or limes? There’s a red fruit component—is it raspberries or pomegranates (or Rose’s Grenadine, which is high-fructose neither)? Even structurally it’s up for grabs. Is it tall and juicy like a highball or short and snappy like a sour? The Blinker is all over the place. There’s no standard.

There’s irony in all this ambiguity. The book that introduced the Blinker—Patrick Gavin Duffy’s The Official Mixer’s Manual, mentioned earlier—was originally intended to establish a standard in the American cocktail scene. It was the year 1934, only a year past the end of the Prohibition era, which had outlawed alcohol for 14 years. The professionals skilled in the American bar tradition had either moved to Europe or switched professions. Moreover, there was a concern that advancements in automobiles and road systems had turned society almost nomadic, scattering the centralized knowledge of cocktail-making and diluting the once unified culture. Thus, a few publishers collaborated with Duffy, a seasoned expert of 35 years by the time Prohibition started, to produce a definitive guide and thereby rejuvenate the distinguished culture of American cocktails.

Duffy’s The Official Mixer’s Manual did, to some extent, achieve success, quickly becoming a significant reference and staying in print for four decades. However, over time, cultures evolve. The exact threat foreseen to mixed drinks did materialize, albeit later than predicted. Eventual changes saw the book and similar works overwhelmed by the flashy era of disco and vodka shooters, turning the Mixer’s Manual and its Blinker cocktail from a guiding beacon to merely a historical relic awaiting rediscovery.

The revival of the Blinker was led by “Dr. Cocktail” Ted Haigh, in his Vintage Spirits and Forgotten Cocktails, first published in 2004. Haigh found the original recipe in Duffy’s guide, which mixed three parts grapefruit juice with two parts rye whiskey and one part grenadine. He modified it by substituting raspberry for grenadine, finding that “raspberry syrup was a common substitute for grenadine … I experimented with it in this recipe—and never looked back.”

Regarding the ambiguity of the recipe, one may ask why not stick to Duffy’s initial concoction? Despite his extensive experience, the original Blinker simply didn’t taste that great. Similar to the recipes like Brown Derby and Blood and Sand, the problem lies with grapefruit juice which lacks the necessary acidity to enhance the flavors in these cocktails, at least with today’s grapefruit variants. Hence, bartenders often tweak the Blinker’s original formula significantly, either increasing the citrus content dramatically, minimizing it, or adding acidity through alternative means to solve this flavorful puzzle.

After trying all of them, I think the one below not only tastes best, but does so by a fairly wide margin. As far as I’m concerned, a modern Blinker must pay homage to the original flavors—rye, grapefruit, and pomegranate/raspberry—but not necessarily the original proportions, and my recipe is the one I most want to drink or would feel most confident giving to others. Is it precisely what the word “Blinker” will get you in bars across this bright and beautiful land of ours? No, it’s not. But it might be better.

2 oz. rye whiskey

0.75 oz. lemon juice

0.75 oz. grenadine

1 silver dollar-sized grapefruit peel

2 dashes grapefruit bitters, if possible

Add all ingredients including grapefruit peel to a cocktail shaker and shake hard on ice for eight to 10 seconds. Strain off the ice into a chilled cocktail or coupe glass, and garnish with a grapefruit peel.

NOTES ON INGREDIENTS

Grenadine: Grenadine is created by combining equal parts of pomegranate juice and sugar, much like the renowned Jack Rose. The excellence of your pomegranate juice is crucial. Using freshly pressed, unpasteurized juice can elevate your Blinker cocktail to exceptional levels. Inferior juices, even high-quality bottled ones like Pom Wonderful, do not perform as well. Grenadine shines brightest when it’s fresh.

If fresh pomegranate juice isn’t available, using raspberries is a viable alternative. Historically, raspberries and pomegranates were used interchangeably, raspberries in summer and pomegranates in winter, due to their seasonal availability pre-globalization. Substitute grenadine with simple syrup and incorporate four to five raspberries into your cocktail shaker, mashing them together with the grapefruit peel and ice.

Grapefruit Peel and Juice: Experimenting with grapefruit juice yielded good results, but none surpassed the simple use of lemon juice and a “regal” shake—shaking with a grapefruit peel in the cocktail shaker to bruise it alongside the ice. The acidity is necessary to enhance other flavors, with much of grapefruit’s distinct taste contained in its peel. Similar to the Gold Rush, the inclusion of a grapefruit peel imparts a textured bitterness enhancing each sip, staying true to the spirit of the recipe.

If you wish to experiment, adjusting grapefruit juice’s acidity to mirror that of lemon juice is feasible. Add 4g of citric acid per 100ml of grapefruit juice, blending until the acid dissolves. Bars use this method to maintain the flavor of grapefruit without overly diluting the cocktail mix. Nonetheless, even with adjusted acidity, shaking the cocktail with a grapefruit peel is irreplaceable for infusing authentic grapefruit flavor.

Rye Whiskey: Opt for rye over bourbon. While bourbon blends well with grapefruit too, it’s rye’s spiciness, combined with the tartness of red fruit and the bitterness of grapefruit, that truly defines this cocktail. Testing various styles of rye, the standout favorite was the Canadian style—a high-rye, no-corn mashbill exemplified by brands like Dickel Rye, Redemption Rye, Bulleit Rye, and others. This type with its soft, grain-forward herbaceousness complements grapefruit splendidly.

Grapefruit Bitters: There’s no need to purchase grapefruit bitters specifically for this mix, but if available, a couple of dashes enhance the drink, especially when substituting “acid adjusted” grapefruit with lemon juice. The added bitterness underscores the grapefruit flavor effectively. Alternatively, orange bitters might suit depending on the brand, though testing for personal preference is advised. Avoid heavily spiced aromatic bitters like Angostura, as they can overshadow the fruit elements, despite their appealing flavor.

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The reign of Whiskey, the king of Woodlands, has ended. The oldest, coolest, chummiest cat in our neighbourhood is dead. (Funeral arrangements to be announced pending notification of next of kin, which in his case could take years.)

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At 21 years old, Whiskey the cat had certainly lived a full life, having narrowly escaped numerous dangers typical for an adventurous outdoor cat. His daily escapades included dodging cars, clashing with other cats, confronting dogs, and facing various threats, likely consuming more than the allotted nine lives in the process.

Until his last days, Whiskey continuously flirted with danger. On warm days, he preferred to nap on the cool asphalt of our quiet street, oblivious to the risks due to his profound deafness. Another hazardous choice was his tendency to seek shelter under parked cars, which ultimately led to his tragic demise when he failed to notice a neighbor starting their vehicle.

I previously wrote about Whiskey in a 2021 article during a precarious time in his life. His owner, our longtime neighbor Chris Neill, was moving to a condo and couldn’t take Whiskey to the new, unfamiliar environment. Having spent 17 years in our neighborhood since his kitten days, Whiskey was too set in his ways to adapt to a new home. Fortunately, Chris allowed us to adopt him, and we received great support from our neighbors who helped look after him.

Whiskey had what one might call “bonus features” which included a cozy single-floor house with a central heating pad, a large litter box for his occasional indoor stays, a few toys, and a red collar with his name on it. At 17, given his adventurous nature and recent health issues like a stroke, it was clear that Whiskey was living on borrowed time.

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Turns out he borrowed four more years’ worth.

Many cold winter mornings he sat curled on my lap or stretched out on the hearth inches from a roaring fire, oblivious to the danger. Sometimes a spark would fly out and find a furry landing spot, and that would send Whiskey dashing away to tend to his singed hide. Yet the very next morning, he’d be back at the fire, once again tempting fate from close range.

In his heyday, Whiskey cut a handsome figure in his feline formal attire: black coat and tail offset a striking white vest and matching paws; two greenish eyes looked out from a mug that was all black save for a distinguishing white streak down the nose and a spot of white beneath it. The unique twin marking resembled a crooked exclamation mark.

Whiskey spent his life in our Woodlands neighborhood, mainly outdoors, after the initial seven months. Remarkably, he had been adopted and returned to the local humane society twice, earning him the label “troublesome.” Following extensive therapy, sessions with cat psychologists, and treatments with ‘Colombian Gold’ catnip, Whiskey adapted to being a house pet with frequent outdoor privileges. He became a cherished loyal friend to the Neill family and a friendly face to all he met.

In his younger days, Whiskey was known to roam extensively, often making risky journeys across the busy Johnson and Mowat streets. However, as he grew older, he confined his adventures to our street.

On rare occasions, Whiskey ventured further afield, sometimes revisiting his old ways, particularly when it involved irking Dash, his old foe. Dash, a formidable bi-colored cat living nearby, also enjoyed the great outdoors, and the two had a longstanding rivalry.

During a recent stroll, our neighbor Peter Grills witnessed Whiskey stirring trouble. “He usually stays behind, but this time he followed me,” Peter remarked. Approaching Dash’s area, Whiskey swiftly hid in the bushes at the front of the house, hurriedly scent-marking the area while evading detection.

“Suddenly Dash came around the corner of the street,” Peter continues. “He stopped dead in his tracks when he caught a whiff of Whiskey’s odorous gifts. You could tell he wasn’t going to let the trespasser go unpunished.” Dash entered the bush, but Whiskey had vanished. “I turned around and saw Whiskey running down our street. He’d sneaked out of the bush.”

In his twenty-second spin around the sun, Whiskey had already eclipsed the century-mark equivalent in human years. But he was starting to look – and evidently to feel – his advanced age. Not long ago, I was outside filling his water dish one afternoon when I turned to see the old cat tumble down three front steps like a drunken sailor on shore leave. Maybe his mind had drifted back to an old flame. (It happens, I’m told.) Maybe he simply lost his footing, although that’s hard to do when you’re given four to work with. His eyes and reflexes remained razor-sharp, but he’d been losing weight and his coat had long since surrendered its lustrous sheen.

Despite that, he’d lost none of his charm. Or his swagger. Ditto for his regal bearing, hence his neighbourhood nickname “HRH.” Even at 100-plus, he continued to be friendly and affectionate, cozying up to anyone who greeted him during a walk on the quiet streets of his leafy enclave in Portsmouth. Whiskey held daily audiences (and free petting sessions) with employees from nearby government offices who strolled our neighbourhood during their coffee and lunch breaks. They knew him by name, knew his age, and his unofficial status as “the neighbourhood cat.” Indeed, if HRH wasn’t spotted in or around his bachelor pad for a couple of days, inevitably one of his concerned confederates would knock on our door to inquire on his health and whereabouts.

Like the great Rocky Marciano, Whiskey knew when to get out of the fight game. No one needed to tell him it was time to hang up his claws. Sometime over the last year or so, he settled into a more sedate lifestyle in and around his cathouse. He avoided fights and flare-ups, sensing perhaps that there were always faster, younger guns who were eager to make their mark by taking out an ex-champ. I suspect the latter had once had their clocks cleaned by Whiskey and from that point on were perpetually focused on revenge, especially now with their nemesis being long in the tooth.

Speaking of nemesis, Whiskey’s death marked the end of his long-standing feud with Dash.

Encounters between Whiskey and Dash were akin to watching miniature lions battle in the Serengeti. I vividly remember a fierce battle between them right outside our front door that lasted several intense minutes, which I ultimately ended by throwing a bucket of water on Dash. The events were startling to even hear with all the hissing, howling, growling, and groaning—and that was before the actual fight erupted.

Whiskey, like members of street gangs knowing better than to encroach on rival territory, once strayed too far from home and suffered the consequences. He encountered a black-and-white cat that showed no mercy, resulting in Whiskey returning home the next day with a limp, a torn ear, and a serious wound on his head.

Whiskey had a penchant for sneaking into cars; a trait that led to unexpected journeys. I remember driving to work several times only to realize Whiskey had hidden inside the car. Similarly, Chris Neill’s father, Ray, a hospital anesthetist, once found Whiskey in his car on his way to an operation, leading him to postpone the procedure to return Whiskey home safely.

S’long Whiskey. The neighborhood misses you. Even Dash is reportedly mourning the loss of his ol’ sparring partner.

Patrick Kennedy is a retired Whig-Standard reporter. He can be reached at pjckennedy35@gmail.com

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The Ron de Barrilito rum expressions

Ron del Barrilito is a testament to Puerto Rico’s rich rum-making tradition, offering various expressions catering to different palates and occasions. Each rum showcases the brand’s commitment to quality and craftsmanship, from the smooth and versatile Two Stars to the luxurious and complex Five Stars. Whether enjoyed neat, on the rocks, or in a sophisticated cocktail, Ron del Barrilito rums provide a memorable and authentic rum experience. Below is a short background on the distillery and tasting notes on its run expressions.

Ron del Barrilito, a brand steeped in history and one of the most esteemed rum brands in Puerto Rico, was founded in 1880 by Pedro Fernández. With a legacy of over 140 years, the brand has consistently produced top-notch rums. The distillery, located at the historic Hacienda Santa Ana in Bayamón, Puerto Rico, is a testament to the brand’s rich heritage.

The brand’s name, ‘Ron del Barrilito,’ refers to its traditional aging process in oak barrels, a practice faithfully upheld since its inception. The Fernández family, custodians of the brand, have diligently preserved the traditional methods and recipes, passing them down through generations. This commitment to tradition is what sets Ron del Barrilito apart.

Ron del Barrilito uses high-quality molasses derived from sugarcane grown in Puerto Rico. Its distillation process uses a combination of pot and column stills, resulting in a robust but balanced spirit with a rich flavor profile.

The rums age in 500-liter American white oak barrels (butts) that previously held Oloroso Sherry. These barrels impart rich flavors of dried fruits and nuts and a smooth texture to the rum. The maturation occurs in Puerto Rico’s warm, humid climate, accelerating the interaction between the rum and the wood. The distillery also macerates a portion of the distillate in a blend of dried fruits and spices. The infused rum is used in blending to impart more intense flavors. Each rum expression represents a unique blend of aged rums with the desired flavor profile.

The maturation warehouse at Ron de Barrilito

Ron del Barrilito Two Stars, 43% ABV, 750 ml

The rum is matured between 3 to 5 years. It presents an aroma profile of vanilla, caramel, and toffee, accompanied by nuances of dried fruits and oak. The flavor is rich and smooth, showcasing notes of vanilla, butterscotch, and a suggestion of honey, alongside toasted oak and a subtle spiciness. The rum concludes with a medium-length finish, marked by an enduring sweetness and a slightly woody touch. It serves as an excellent, budget-friendly option perfect for crafting cocktails and various mixed beverages.

Ron del Barrilito Three Stars, 43% ABV, 750 ml

This rum variety is aged for 6 to 10 years, offering a deeper complexity with heightened hints of dried fruits, spices, and oak. The aroma is intricate, layered with scents of caramel, dark chocolate, and dried fruits, enhanced by vanilla and oak. The taste is full-bodied and robust, containing elements of toffee, caramelized sugar, and raisins, with traces of dark chocolate, nutmeg, and toasted nuts. The finish is prolonged and sweet, accented with caramel, oak, and a spice note. This rum is versatile, ideal for drinking neat or in refined cocktails.

Ron del Barrilito Four Stars (Limited Release), 43% ABV, 750 ml

This rum, aged for a maximum of 20 years and available in limited editions, delivers a profoundly rich and complex taste profile. It is characterized by strong flavors of dark chocolate, dried fruits, and spices.

The aroma is dominated by caramel, vanilla, and dark fruits, complemented by hints of spice and oak. The taste is smooth and harmonious, with notes of toffee, vanilla, dark chocolate, and dried dark fruits, while the influence of oak provides a deeper dimension with spicy and toasted nutty undertones. It concludes with a long and sweet finish, carrying persistent flavors of vanilla, oak, and a hint of spice.

Ron del Barrilito Five Stars, 43% ABV, 750 ml

Ron del Barrilito Five Stars, aged up to 35 years, is the distillery’s most exquisite offering. It delivers an incredibly rich and multifaceted tasting experience, featuring layers of nutty, caramel, and slightly tobacco-infused flavors.

This rum is among the top-rated in Puerto Rico, known for its intense aromatics and strong Sherry influence. The nose is filled with an array of dried fig, prune, and raisin scents, underpinned by touches of vanilla, cinnamon, and well-aged oak. On the palate, it is both rich and intricate, presenting an array of dark chocolate, molasses, and dried fruit flavors, with additional notes of clove, cinnamon, and a discreet smoky quality. The finish is profoundly long-lasting and saturated with the essence of dried fruits and spices. It is ideally served neat or over ice.

Additionally, a cask strength variant is available, aged about two years and bottled at 69% ABV.

Ron del Barrilito rums are renowned for their artisanal craftsmanship, distinct aging methods, and rich heritage. Their meticulous production and blending practices ensure a unique and prized flavor profile that makes these rums a treasure in the premium spirits marketplace.

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In Celebration of National Pickleball Day (August 8), makers of the World’s No. 1 Vodka and its Latest Ready-To-Drink Look to Bring Local Celebrity and Fan Fun to Several Markets this Fall

NEW YORK, Aug. 9, 2024 /PRNewswire/ — Legends know legends…that’s why Smirnoff SMASH Vodka Soda is teaming up with Drew Brees, legendary quarterback & champion, and his foundation, the Brees Dream Foundation, at NOLA Pickle Fest. Bringing bold flavors and combinations to the Crescent City courts, Smirnoff SMASH Vodka Soda is serving up more than just pickleball throughout the weekend.

As true fans know, Smirnoff never passes up a SMASH hit. That’s why, all weekend long, players 21+ are invited to enjoy flavorful competition at the Smirnoff SMASH Pickleball Court. Whether SMASH-ing it on the court or spectating from the sideline, pickleball fans can enjoy the latest double hit from Smirnoff SMASH Vodka Soda with all four vibrant flavors at the VIP Lounge and free Smirnoff swag up for grabs.

“We are excited to bring NOLA Pickle Fest back and team up with Smirnoff SMASH Vodka Soda to unite fans and enthusiastic players for this unique, festival-style pickleball tournament,” said Brees. “This weekend is all about bringing the community together for fun and bold competition.”

If you missed the journey down South, don’t worry – Smirnoff is taking the excitement nationwide with the Smirnoff SMASH Series! This series introduces SMASH Vodka Soda’s exciting flavors to three new locations: Illinois, Michigan, and Arizona. As a new Ready-To-Drink option, it collaborates with local icons to organize tournaments and allows fans to compete alongside them. You might even get to meet (or compete against) a famous legend! Stay tuned for the dates in these markets.

The Smirnoff SMASH Series is a continuation of the inaugural Smirnoff SMASH Pickle Bowl, which combined the fun of pickleball with a unique twist and featured top cultural figures such as Saweetie, Vernon Davis, Scheana Shay, and others. From the big football event in February to our vibrant court in NOLA, Smirnoff is dedicated to delivering SMASH hits everywhere.

“Smirnoff SMASH Vodka Soda taps into America’s latest sports craze – pickleball,” stated Lisa Lee, Director of Smirnoff Pre-Mix at Diageo. “As pioneers in flavor and fun, our aim is to engage enthusiasts (21+) who revel in both the sport and the festive gatherings that follow with friends, family, and coworkers. Pickleball is a rapidly growing sport that unites people, and we are committed to promoting it further in the upcoming months.”

Combining two vibrant flavors in a single can with only 100 calories each, Smirnoff SMASH Vodka Soda is perfect for any celebration. Available in flavors like Watermelon Lime, Pineapple Orange, Raspberry Peach, and Strawberry Dragon Fruit, these gluten-free Ready-To-Drink options are available in variety packs. They are priced at $17.99 per 12-pack or $8.99 per 6-pack. Visit Smirnoff.com to locate Smirnoff SMASH Vodka Soda near you.

About SMIRNOFF
Since 1864, Smirnoff has played a pivotal role in shaping drinking culture, from the creation of the Mule cocktail to the transformation of the vodka martini, and eventually setting the benchmark in the flavored malt beverage market with the 2000 launch of Smirnoff Ice.

Committed to responding to people’s evolving tastes, Smirnoff caters to everyone, continuously enhancing the joy of every gathering with its focus on diversity and inclusion. This commitment ensures a celebratory environment where all individuals over the age of 21 are welcomed.

Smirnoff’s product range spans across vodka and flavored malt beverages, meeting adult consumers’ preferences through mainstays like Smirnoff No. 21 Vodka and Smirnoff Ice, plus a variety of flavors specific to North America and ready-to-drink products including Smirnoff Seltzer and Smirnoff Ice Smash. The brand continually introduces culturally resonant limited editions, innovative products, and zero sugar options, upholding a reputation for quality and affordability by delivering exactly what consumers desire.

About Diageo North America
Diageo leads the global beverage alcohol sector, boasting an exceptional portfolio of brands such as Johnnie Walker, Crown Royal, Bulleit, and Buchanan’s whiskies, Smirnoff, Cîroc, and Ketel One vodkas, plus Casamigos, DeLeon, and Don Julio tequilas, Captain Morgan, Baileys, Tanqueray, and Guinness.

Diageo is listed on both the New York Stock Exchange (NYSE:  DEO) and the London Stock Exchange (LSE: DGE) and their products are available in over 180 countries worldwide. To learn more about Diageo, their team, brands, and performance, visit www.diageo.com. Explore Diageo’s worldwide responsible drinking resource,  www.DRINKiQ.com for facts, initiatives, and ways to share best practices. Follow Diageo North America on Twitter and Instagram for more updates: @Diageo_NA.

MEDIA CONTACTS:
Nicole Anastasi
DIAGEO
nicole.anastasi@diageo.com
704-796-9992

TAYLOR
Smirnoff@taylorstrategy.com

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SOURCE Smirnoff