A Fresh and Fruity Drink to Cure the Winter Blues

The Tried and True from Sardine reminds of warmer weather


Anyone who’s suffered through January in Madison knows the salve of a winter cocktail. Eggnog, hot whiskey and mulled wine—what better way to warm frozen fingers and toes?

But Matt Breen, Sardine’s bar manager, prefers his winter drinks cold. January, he points out, is one of the best months for ruby red grapefruit juice, which makes for excellent cocktails. “When you start getting those grapefruits in from Texas, you really notice,” he says. “The juice is so red. And you get an incredible yield from the fruit.”

Breen came up with the Tried and True, his take on a Salty Dog. He spiced up the traditional gin and grapefruit with clove-and-cinnamon-spiked bitters and added lemon and simple syrup, plus a little spicy, pungent green Chartreuse to keep things balanced.

Double-strain the cocktail if you like your juice smooth; pulp lovers, feel free to skip this step.

RECIPE: Tried and True 

1 1/2 oz Death’s Door Gin
1 1/2 oz fresh ruby red grapefruit juice
1/2 oz fresh lemon juice
1/2 oz simple syrup
1/4 oz green Chartreuse
Generous dash The Bitter Truth Jerry Thomas’ Own Decanter Bitters
Garnish: Thick swath lemon peel

Combine all ingredients in shaker with ice. Shake; double-strain into coupe glass. Garnish with lemon peel.

Recipe courtesy of Sardine, 617 Williamson St., 441-1600, sardinemadison.com



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