Recipe: Twelve Mile Limit

Recipe: Twelve Mile Limit

Ah, Prohibition. Where would the modern cocktail be without you? Whether out of necessity or the devil-may-care creativity of many a speakeasy bartender (often probably both), the era gave us no shortage of interesting libations that still inspire today’s booming cocktail culture. Take this drink, the Twelve Mile Limit. The cocktail’s creator is believed to be war correspondent and journalist Tommy Millard who spent much of his career reporting from China (where he likely had a hard time getting one of these from the local watering hole). The name is a bit of Prohibition-era fun since alcohol consumption in America was not just limited on land but also 12 miles offshore. The use of rum, grenadine, and lemon juice does indeed give this drink a “by-the-beach” vibe, but the brandy and rye whiskey, even in small measure, help to impart just enough dark spice and silky barrel notes to make this one an easy year-round sipper.

Twelve Mile Limit
1 oz. silver rum
1/2 oz. rye whiskey
1/2 oz. brandy
1/2 oz. grenadine
1/2 oz. fresh lemon juice

Shake all ingredients over ice until well-chilled and fine strain into a rocks glass (neat or over a large ice cube). Garnish with a cherry or lemon peel or nothing at all.

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