Ruby Red

In 1837, a young man from Ireland known for his remarkable whiskey-making skills, came to America with his family’s whiskey recipe that had been passed down for generations. Young Mr. McKenna settled in Kentucky and began producing whiskey at the distillery he founded in 1855 near Fairfield, KY. 

He was a stickler for aging his product and insisted the whiskey get proper aging in oak barrels prior to being sold to the public (this process was not as common back then). But, lucky for us, what he started still continues today, generations later. 

We decided we would take this tasty bourbon whiskey and make something classic - with a new spin. Instead of a classic sour, using lemon juice and egg white, we swapped out the lemon for ruby red. The extra sweetness and subtle bitterness of the grapefruit actually pairs quite well with the bourbon. The key, of course, is all about a proper two-step shake. 


cocktail shaker
fine mesh strainer
rocks glass


2 oz Henry McKenna Bourbon Whiskey
1 oz ruby red grapefruit juice
.5 oz Eli Mason Gomme Syrup
strip of orange zest and cherry for garnish


Pour the booze, grapefruit juice, gomme syrup and egg white into your cocktail shaker. As with most egg white sours, you'll want to actually shake this cocktail twice. The first is what's called a 'dry shake,' without any ice. So go ahead and shake the shit out of it. Then fill with ice and shake like hell again. Strain it into a rocks glass with a couple fresh ice cubes, garnish and serve.