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 an old 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 Hennesy cognac (or similar)
1/2 ounce house-made grenadine
1/2 ounce lemon juice, freshly squeezed
Ice

To serve:
Ice, preferably extra-large cubes
Lemon peel

Fill a double old fashion 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 2o times. Empty now-chilled double old fashion 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.

Have a favorite dish or beverage from our restaurants or cookbooks that you’d like to see featured? Let us know in the comments!

—Jeff Powell (photos and intro)

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