Three Mile Limit

• Rye whiskey
  30 ml (1 oz)

  High-proof rye recommended for boldness
• White rum
  25 ml (0.75 oz)

  Choose a light, dry rum
• Brandy
  25 ml (0.75 oz)

  A good-quality, smooth brandy
• Fresh lemon juice
  15 ml (0.5 oz)

  Freshly squeezed is best
• Grenadine
  15 ml (0.5 oz)

  Preferably homemade or quality store-bought
• Simple syrup
  10 ml (0.25 oz)

  Optional, to taste, if you prefer a touch more sweetness

• Cocktail shaker
• Hawthorne strainer
• Jigger
• Citrus juicer
• Fine mesh strainer (optional)
• Coupe or cocktail glass

1. 1

   Chill your coupe or cocktail glass by filling it with ice or placing it in the freezer.

2. 2

   Add the rye whiskey, white rum, brandy, fresh lemon juice, grenadine, and simple syrup (if using) into a cocktail shaker.

3. 3

   Fill the shaker with ice and shake vigorously for about 15 seconds until well-chilled.

4. 4

   Double strain the cocktail using a Hawthorne strainer and a fine mesh strainer into your chilled coupe or cocktail glass.

5. 5

   Garnish and serve immediately.

• Unique blend of three different spirits for a complex flavor
• Bright, tart citrus balanced with sweet grenadine
• Rich Prohibition-era history and intrigue
• Perfect for adventurous drinkers seeking something different
• Impressive and conversation-worthy at any cocktail party

The Three Mile Limit hails from the 1920s, an era when American drinkers had to get creative due to Prohibition. Its name refers to the 'three-mile limit'—the distance from the U.S. coastline where ships could legally serve alcohol, outside the reach of American law. Bold drinkers would charter boats to enjoy their favorite libations at sea, and thus, this daring cocktail was born. It was first recorded by Harry Craddock in the 1930 Savoy Cocktail Book, earning its place among the greats for its balance and complexity.