Honey, grapefruit, vanilla, spice
A very food-friendly drink, especially with salmon or crab cakes. We love it for brunch.
Although associated with the iconic, hat-shaped restaurant in Los Angeles that was the birthplace of the Cobb Salad, this cocktail was actually the signature drink at the nearby Vendôme Club. Sour, floral, and a little sweet, it is an outstanding bourbon cocktail; the original recipe (named the De Rigueur) called for Scotch, which we also find compelling.
2 ounces (60 ml) bourbon (Four Roses)
1 ounce (30 ml) fresh grapefruit juice
½ ounce (15 ml) honey syrup (page 242)
Grapefruit wedge, to garnish
Shake ingredients with ice and strain into a chilled coupe glass. Garnish with the grapefruit wedge on a cocktail pick.