Brown Derby
This classic cocktail originated in Los Angeles in the 1930s at the Vendôme Club and was named after a nearby restaurant known as the Brown Derby - a restaurant that was literally constructed in the shape of the classic hat. The simple combination of tart grapefruit and honey works great against bourbon. If you’d like a creamier, more mellow version, check out the variation for an Egg White Brown Derby in the notes below.*
Yield: 1 cocktail
Ingredients
2 oz. bourbon (preferably a bonded bourbon, such as Old Grand-Dad Bonded or Wild Turkey 101)
0.75 oz. to 1 oz. fresh grapefruit juice (if the grapefruit is very tart, use the lesser amount)
0.5 oz. honey syrup**
Grapefruit wedge (for garnish)
Shaker
Fine mesh strainer
Hawthorne strainer (if your shaker doesn’t have a built-in strainer)
Instructions
Combine the bourbon, honey syrup, and grapefruit juice in a shaker. Top with ice and shake vigorously for about 10 seconds.
Double strain through the Hawthorne strainer (or through the built-in strainer of your shaker) and the mesh strainer into a cocktail glass.
Garnish with the grapefruit wedge.
Notes
*For an Egg White Brown Derby
Combine the bourbon, honey syrup, and grapefruit juice in a shaker in with 1 egg white. Seal and dry shake (i.e. without ice) for a minimum of 1 minute.
Optional: For an extra fluffy cocktail, open the shaker and fine strain the cocktail into the opposite tin (or another glass). Return the mixture to the shaker and dry shake again for about 10 seconds.
Add ice to the shaker and vigorously shake until the tins are very cold (about 10 to 30 seconds). Double strain the cocktail into your glass through the Hawthorne strainer and mesh strainer.
Garnish with the grapefruit wedge.
**For the Honey Syrup
To make a honey syrup, combine 1/2 cup honey with 1/2 cup hot water in a jar. Shake or stir to dissolve the honey into the water. Store in the fridge for up to a month.
