Jazz Flute

Scotch whiskey, Purkhart Pear Williams Eau-de-Vie and Ruby red grapefruit juice form the base of Jazz Flute. The drink is shaken and served in a coupe glass.

Jazz Flute in a coupe, serve without ice, with lemon peel, against a black background.

Active preparation: 5 minutes

Ingredients

  • 37.5 ml Scotch whiskey
  • 22.5 ml Purkhart Pear Williams Eau-de-Vie
  • 22.5 ml Ruby red grapefruit juice
  • 15 ml Cardamaro Vino Amaro
  • 7.5 ml Simple syrup (1:1 sugar to water by weight)
  • 1 dash Grapefruit bitters
  • 1 piece lemon peel

Prepare ahead

Each component makes the stated batch. Measure the finished component into each drink.

Simple syrup (1:1 sugar to water by weight)

Active preparation: 5 minutes; total time: 25 minutes. Batch shown; final yield is not specified; measure 7.5 ml for one drink.

  • 100 g White sugar
  • 100 g Water
  1. Combine the weighed sugar and water in a clean saucepan. Warm gently and stir until the sugar dissolves; do not boil down.
  2. Cool fully, transfer to a clean covered container and refrigerate. Prepare a small fresh batch; discard if spoiled and follow ingredient storage guidance.

Ratio basis is by weight, an editorial specification where the source gives no basis. Recipe assembly time assumes this common syrup is ready.

Instructions

  1. Measure the mixing ingredients into a shaker. Keep garnishes, any glass rinse, sparkling toppings and side serves separate.
  2. Add ice and shake firmly for 10–15 seconds until the shaker feels cold.
  3. Fine-strain into the coupe glass.
  4. Finish with lemon peel.