Twelve Mile Limit Cocktail Recipe | What’s Cooking
If you’re a brown liquor lover with a penchant for in-your-face flavors—like those found in a classic Manhattan, sidecar or old-fashioned—then this cocktail is for you. Named after a law that banned consuming alcohol up to a dozen miles off U.S. shores, this thumb-your-nose-at-the-man cocktail was a favorite during Prohibition.
We serve the Twelve Mile Limit at all Nordstrom full-service bars, but you can make this easy rum, rye whiskey and cognac cocktail recipe (triple whammy) at home. What balances all those strong liquors? A good dose of freshly squeezed lemon juice and—what really sets this recipe apart—a big splash of homemade grenadine. Our house-made grenadine is simple to do and worth the small effort of simmering some simple syrup and pomegranate juice down to a sticky syrup finished with brandy to get the superior-to-store-bought flavors.
Twelve Mile Limit
From our Nordstrom Bars
For the house-made grenadine
1/4 cup granulated sugar
1/4 cup water
1 1/4 cups pomegranate juice
1/4 cup brandy
In a small saucepan, bring the sugar, water and pomegranate juice to a boil. Lower heat to medium low and simmer until liquid is reduced to about 1 cup and coats the back of a spoon, about 20 minutes. Remove from heat and refrigerate until cool. Once cool, add brandy and stir.
For the cocktail
1 ounce 10 Cane rum (or similar)
1/2 ounce Bulleit rye whiskey (or similar)
1/2 ounce Hennessy cognac (or similar)
1/2 ounce house-made grenadine
1/2 ounce lemon juice, freshly squeezed
Ice, preferably extra-large cubes
Fill a double old-fashioned glass with ice and water. Set aside to chill.
Using a vegetable peeler or paring knife, cut a thin strip from rind of a lemon.
In a cocktail shaker, add rum, rye, cognac, grenadine, lemon juice and one scoop of ice. Cap and shake vigorously 20 times. Empty now-chilled double old-fashioned glass. Add extra-large ice cube, and double-strain shaken cocktail into glass. Squeeze the lemon peel over the cocktail, rim the glass with it and drop on top of ice to garnish.
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—Jeff Powell (photos and intro)