As the temperatures push into the high 80s and low 90s across the Midwest, it’s time to dust off your clear liquors and mix with an eye towards several reducing the ever-present stench of nut stank that comes with cold mornings turning into hot nights.
The Springheel takes George Dickel’s white corn whisky, combines it with the bite of grapefruit, and lightens it up for a perfect spring tipple.
- 2 oz George Dickel White Corn Whisky
- Fresh juice from 1/2 ruby grapefruit
- 3 dashes lavender bitters
- Tonic water to top
Fill the bottom of a rocks glass with the lavender bitters. Place an ice ball in the glass then top with the grapefruit juice followed by the whisky. Stir well, and then float the tonic on top.
Garnish with lavender buds.